Today we are making some delicious homemade ravioli with a flavor-packed herbed tofu ricotta filling. Not only is this ravioli easy to make, but it will impress even the pickiest of eaters.
Growing up, ravioli was one of my favorite meals to enjoy. It didn’t matter what it was filled or topped with, I would always devour every last bite. Making this vegan version filled with tofu ricotta checks all of the boxes. It has incredible flavor, great texture, and makes the perfect any-night meal.
Here’s What You Need To Make Homemade Ravioli
Fresh Pasta Dough: The base of this recipe is our homemade pasta recipe, so if you haven’t seen that one, make sure you check it out. It requires just 3 ingredients (4 if you include water), and is so simple to make!
Pasta Maker: To get the super-thin pasta sheets needed to make ravioli, a pasta maker definitely comes in handy. We have this one, but other options are available and will also get the job done. If you don’t have a pasta maker and prefer not to get one, you can roll out the dough by hand. However, it won’t be easy to get the pasta sheets as thin as they need to be.
Ravioli Mold / Press: To make perfect ravioli, getting a ravioli mold or press will make life so much easier. We actually used an anolini press to make ours, but any style or shape works perfectly. So if you’re looking to make more traditionally shaped ravioli, this mold is what you need. You can also form the ravioli by hand using a pizza cutter and crimping the edges of each with a fork to make sure the filling stays enclosed.
Let’s Get Saucy
Once our homemade ravioli is made, now we have to decide what to top them with. We have a few recipes for marinara sauce for you to check out:
Prepare the fresh pasta dough and set it aside in a bowl covered with a clean kitchen towel or plastic wrap.
Prepare the tofu ricotta recipe minus the dried herbs. Add in the fresh herbs and pulse them in until uniform. Set aside.
Roll out the pasta dough thin, until you can see your fingers through the dough.
Lay one sheet of pasta dough onto a floured work surface.
Next you are going to add the ricotta filling. We added about 1 to 1 1/2 teaspoons of filling in 2 rows, about 1-2 inches apart until reaching the end of the dough. The number of columns you add will depend on the size of your dough. Refer to the photos in the post as needed.
Lay another sheet of dough on top of this one and using your fingers, gently press out air pockets around each mound of filling and form a seal between the two pieces of dough.
Using a ravioli press or a knife, cut out your ravioli. We used this press and it worked really well. If you are going to make the ravioli by hand, cut the dough into squares around the filling. Using a fork, crimp the edges of each ravioli to make sure they are well sealed.
Bring a large pot of generously salted water to a boil. Once boiling, add in the fresh pasta. Cool for 2 to 4 minutes, depending on its thickness.
Drain the pasta, reserving about 1/2 to 1 cup of the water, and add the cooked pasta back to the pot along with your sauce of choice. Stir to coat, adding some of the reserved pasta water if needed to add body to the sauce, and dig in!
If using a pasta machine, roll your pasta sheets out to an “7” thickness.
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