VEGAN CHEESE STUFFED RAVIOLI – HOMEMADE

This vegan cheese stuffed ravioli is amazing. We were fortunate enough to be gifted some delicious cashew based cheeses from Zengarry. We had purchased these cheeses long before they reached out to us because they are so rich and decadent. They are also extremely versatile and can be used in a variety of ways. From sauces to pizza, these cheeses pretty much always hit the spot. After we received this gift we started to brainstorm how we could really let the cheese shine in a recipe. We came up with these amazing cheese stuffed raviolis! You definitely don’t need dairy to make delicious meals this vegan cheese stuffed ravioli proves it!

Pre cooked vegan cheese stuffed ravioli
What your raviolis should look like!

The filling was so creamy and velvety, we cooked them in a oil and herb sauce with some cherry tomatoes and fresh baby spinach. This recipe requires a bit of elbow grease but every bite is worth it. Once you start making ravioli from scratch, it’s hard to go back to pre-made! It will also get faster the more times you make them. We hope you love these as much as we did!

We love pasta so much, so we definitely have many more recipes here!

Vegan cheese stuffed ravioli

CHEESE STUFFED RAVIOLI

Recipe by plantbasedrelationshipCuisine: Italian
Servings

2

servings
Prep time

30

minutes
Cooking time

25

minutes

Ingredients

  • 1 cup of semolina flour

  • 2 cups of all purpose flour

  • 4 tbsp of avocado oil

  • ¾ of a cup of room temp water

  • 1 box of Zengarry cheese ( we used the double créme )

  • 1 tbsp of vegan butter

  • 1 tsp of dried basil

  • 1 tsp of dried oregano

  • Around 10 cherry tomatoes

  • 1 cup of packed baby spinach

  • 2 tbsp of nutritional yeast

  • A pinch of salt and pepper

Directions

  • Clear a space on your countertop for making your pasta.
  • Pour your semolina flour and all purpose flour into a pile and mix with your fingers.
  • In a bowl, whisk together 2 tbsp of your avocado oil and your water.
  • Slowly pour your water and oil into the centre of your flour pile by creating a bowl shape.
  • Slowly kneed and incorporate your flour, water and oil together. This step is the most difficult in the recipe and requires a fair amount of elbow grease.
  • Once you have a large dough ball formed place it in a bowl and let it sit in the fridge for roughly 15 minutes.
  • While you wait, heat a large frying pan on medium heat and also bring a large pot of salted water to a boil.
  • To your frying pan, throw in your remaining avocado oil, cherry tomatoes, spinach, basil, oregano and nutritional yeast. Save the vegan butter for when we add our raviolis! Lower heat.
  • By now your pasta should be ready to shape. Remove from fridge and flour a large clean area on your countertop. If you have a rolling pin that would greatly help in this step!
  • Roll your dough out until its fairly thin and in a large pizza dough shape. Use a kitchen glass to press down onto of your thin dough cutting circular shapes. If you have a cookie cutter that would also work!
  • Place a small scoop of your cashew cheese in the centre of half of your circle cut outs. Use the other remaining cut outs to place overtop of your filled pasta circles.
  • Lightly wet the edges of your circles using your fingers and a glass of water. Use a fork to press down on the edges, this seals them so they won’t break open during boiling.
  • Carefully add your raviolis to your boiling water. They only take about 5 minutes so keep an eye on them! remove and strain.
  • Add your vegan butter to your sauce pan followed by your raviolis. Turn up heat slightly just to get some colour on your pasta.
  • Remove from heat and plate. Serve and enjoy!

Recipe Video

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