I lived off ravioli during my vegetarian years. Being in primary school when I decided to become vegetarian, I couldn’t really cook much for myself, and my mother probably wasn’t too keen on cooking separate meals for me every night. So I mostly lived off pre-made frozen vegetarian meals. Like lasagna and ravioli.
I eventually learnt how to cook the lasagna myself in the microwave – I will never forget it – 8 minutes in the microwave. But one night, my mother was out, and there was about 1/4 of the frozen lasagna left for my dinner, and I put it in the microwave for 8 minutes (not thinking I needed to reduce the time for a reduced serving size).
About 5 minutes later, my sister said, “What’s that smell?”. We went into the kitchen and the microwave was on fire! We screamed and didn’t know what to do, what a panic we were in! I was going to throw water on it, but I vaguely remembered that water isn’t good for electrical fires. My sister ran across the road and got our neighbour who came back and extinguished the fire. I called my mother at her friend’s house, she wasn’t too happy that I had ruined the microwave but at least we’d had enough sense to get our neighbour to help…
Needless to say, I don’t own a microwave these days. This experience scarred me for life! I prefer cooking the old fashioned way – over the stove or in the oven.
But anyway, I digress. Ravioli. Right. Finding premade vegan ravioli in Australia seems impossible. I don’t even know if such a thing exists. I’m sure you guys in America and Europe have it, but here it’s either make it yourself, or go without.
I choose to make it myself. It does require a bit of extra fiddly work so it’s not something that ends up on our weekly menus. It’s definitely a meal for special occasions…the perfect Valentine’s Day meal to share with your lover. But with that said, practice makes perfect, and once you master the art of rolling a fine dough you’ll be able to make ravioli from scratch in moments!
- Make the dough and roll it out.
- Cut it.
- Put some filling on top.
- Fold it and press the edges with a fork.
- Boil for a few minutes.
- Blend some sauce.
Really, it’s not that difficult :) a vegan ravioli recipe from scratch that only takes about 30 minutes from start to serving? Win!
- 1½ cups spelt flour
- ½ cup water
- 140g sundried tomatoes
- 1 cup basil leaves
- 2 cloves garlic
- ¼ cup walnuts
- ¼ cup olive oil
- Pinch of sea salt
- Make a dough by combining the spelt flour and water. You may need to add a little more flour or water to get a kneadable dough.
- Use a rolling pin to roll the dough on a well-floured surface - you will want to get it about 1-2mm thin.
- Cut the dough with a sharp knife into strips about 1 inch wide. Then cut each strip into pieces about 2-3 inches long.
- Finely chop the sundried tomatoes.
- Place about 1 tsp of chopped sundried tomato onto each piece of dough.
- Fold the dough over the filling and press the edges down with a fork.
- Bring a saucepan of water to the boil.
- Add the ravioli to the boiling water and cook for 3-4 minutes.
- Scoop out with a slotted spoon and place on a serving dish.
- Meanwhile, make the pesto sauce by blending the remaining ingredients (basil, garlic, walnuts, olive oil and salt).
- Drizzle the sauce over the cooked ravioli.
- Serve immediately.
Sharing this recipe at Virtual Vegan Linky Potluck, Healthy Happy Green & Natural Blog Hop, Try A New Recipe Tuesday, What’s Cookin’ Wednesday, Corn-free Everyday, Merry Monday, Meatless Monday, What’d You Do This Weekend, and Real Food Wednesday.
What about you:
- Have you ever attempted to make pasta from scratch?
- Do you have a horror story of fire in the kitchen?
- What are your plans this Valentine’s Day?