First, I had to snap a few pictures this morning of the snow because by tomorrow, most of it will be gone. This is a photog’s dream and the time I love snow—so beautiful.

So anyway, as you probably know, I go through phases when I discover certain meals. For example, when I discovered stuffed peppers, I made about 10 different versions . . . same with frittatas and tofu scrambles. Now I’m on to my latest obsession: Ravioli. At least I have the process down to a science so preparation goes a lot smoother. I was hankering for some of this Alfredo sauce, but I was also craving ravioli. Typically, I don’t like to pair ravioli with a heavy sauce, but to hell with rules; this was too good not to try. I changed up the dough a little because I didn’t have enough semolina flour and it worked out nicely. These are stuffed with tofu ricotta and fresh spinach—a fabulous combo. For a more in-depth description on using a ravioli plate, check out this version.

INGREDIENTS:
Dough:
1 C semolina flour
2 C whole wheat pastry flour
1 tsp salt
1 C almond milk, warm
2 Tbs olive oil
Filling:
14-oz pkg. extra firm tofu, drained, pressed and crumbled
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
1/3 C Daiya mozzarella (optional)
2 C chopped spinach
Sauce:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1 tsp salt
1/2 tsp black pepper
1/4 C nutritional yeast
1 to 2 C mushrooms, sliced

DIRECTIONS:
Start with making the dough. In a large bowl, combine the flours and salt. Create a well in the middle and slowly pour in the almond milk and oil. Using a spoon, or your hands, combine well. Transfer to a lightly floured surface and knead for at least 5 minutes. Shape into a ball, cover with plastic, and set aside.
Next, throw together the ricotta. Combine all of the ingredients, except the spinach and cheese, in a food processor and blend well. Transfer to a bowl and stir in the spinach and cheese. Set aside.

Next, roll out the dough. I used my pasta maker, but you may certainly use a rolling pin. Lay one long sheet over the ravioli mold and fill each pocket with just over a teaspoon of filling.

Lay another thin sheet of dough over the top, press down and use a rolling pin to seal the edges. Again, refer to this post on how to use a ravioli plate. Place the raviolis on a baking sheet and repeat the process until you have used up all of the filling. I had just a small amount of dough left, but not much. I had 75 raviolis when it was all said and done. Cover and set aside.

Time to make the sauce. Using a blender, grind the cashews and pine nuts to a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper. I sauteed the mushrooms first, then stirred them into the sauce.

Keeping the sauce warm on very low heat, bring a large pot of water to a boil. I cooked about 12-15 raviolis at a time for about 4-5 minutes per batch. Using a slotted spoon, place them in a strainer. Serve immediately, or lay them out on a large pan, otherwise, they’ll stick to each other. You can drizzle a little olive oil on them as well, to keep them separated. Ladle on some sauce and enjoy!

Alfredo Ravioli (and a beautiful white morning)

 

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Author: Epicurean Vegan

Serves: 4-6

Ingredients

• Dough:
• 1 C semolina flour
• 2 C whole wheat pastry flour
• 1 tsp salt
• 1 C almond milk, warm
• 2 Tbs olive oil
• Filling:
• 14-oz pkg. extra firm tofu, drained, pressed and crumbled
• 1 tsp dried basil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• 2 Tbs lemon juice
• ⅓ C nutritional yeast
• ⅓ C Daiya mozzarella (optional)
• 2 C chopped spinach
• Sauce:
• 1 C raw cashews
• 2 Tbs pine nuts
• 1-1/2 C water
• 4 tsp lemon juice
• 1 tsp garlic, minced
• 1/16 tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• ¼ C nutritional yeast
• 1 to 2 C mushrooms, sliced

Directions

1. Start with making the dough. In a large bowl, combine the flours and salt. Create a well in the middle and slowly pour in the almond milk and oil. Using a spoon, or your hands, combine well. Transfer to a lightly floured surface and knead for at least 5 minutes. Shape into a ball, cover with plastic, and set aside.
2. Next, throw together the ricotta. Combine all of the ingredients, except the spinach and cheese, in a food processor and blend well. Transfer to a bowl and stir in the spinach and cheese. Set aside.
3. Next, roll out the dough. I used my pasta maker, but you may certainly use a rolling pin. Lay one long sheet over the ravioli mold and fill each pocket with just over a teaspoon of filling.
4. Lay another thin sheet of dough over the top, press down and use a rolling pin to seal the edges. Place the raviolis on a baking sheet and repeat the process until you have used up all of the filling. I had just a small amount of dough left, but not much. I had 75 raviolis when it was all said and done. Cover and set aside.
5. Time to make the sauce. Using a blender, grind the cashews and pine nuts to a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper. I sauteed the mushrooms first, then stirred them into the sauce.
6. Keeping the sauce warm on very low heat, bring a large pot of water to a boil. I cooked about 12-15 raviolis at a time for about 4-5 minutes per batch. Using a slotted spoon, place them in a strainer. Serve immediately, or lay them out on a large pan, otherwise, they'll stick to each other. You can drizzle a little olive oil on them as well, to keep them separated. Ladle on some sauce and enjoy!

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