There is a good chunk of space in my freezer that’s always filled with little pillows of carby goodness. Making homemade ravioli requires a bit of a time investment, but I love the process and end result and hoping this little tutorial will inspire you to love the process too!
Choose and/or make your filling. Ground vegan sausage, homemade cultured cashew cheese, carrot lox and pumpkin are all good choices. For this batch of ravioli, I made vegan spinach ricotta filling. Whatever filling you decide to use, have it all ready beforehand, set aside at room temp. You can use a teaspoon or fill a pastry bag if your mixture is smooth.Print
A great filling for ravioli! Transfer the mixture to a pastry bag for piping into your ravioli.
for the cultured cashew cheese
- 2 cups raw cashews, soaked in water overnight and drained
- 1–2 probiotic capsules (50–100 billion CFUs)
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- a few pinches of salt
- 10 oz. spinach (you can also use frozen spinach that has been completely thawed, but squeeze until bone-dry)
- 1/3 cup vegan parm, very finely chopped or grated
to make the cultured cheese
- Place the soaked and drained cashews into a Vitamix. Add just enough water so it covers the cashews (about one cup).
- Puree until smooth, adding a bit more water to loosen, if needed.
- Transfer the puree to a glass container. Stir in the probiotic powder.
- Cover with one layer of cheesecloth and secure with plastic wrap or a rubber band. Place in a dark, warm area to culture for 24-48 hours.
- Once the desired tanginess is achieved, stir in the garlic and onion powders. Add in the salt.
- Refrigerate until ready to use or use immediately.
to finish the mixture
- If using fresh spinach, place into a pot of salty boiling water and blanch for 30 seconds. Transfer the spinach to a bowl of icy water to cool, squeeze until super dry, then chop very fine.
- Transfer the cashew mixture to a bowl and add the spinach and vegan parm. Stir to combine, then transfer to a piping bag with a wide tip or use a teaspoon-size amount for each ravioli.
Any leftover cheese can be slathered over crusty bread or bagels.
- Prep Time: 24-48 hours, to culture
Make your dough. I use this recipe from Rouxbe, which turns out perfectly. every. time. I recommend making it the day before, wrapping it tightly in plastic wrap and refrigerating it. Take it out a couple of hours before you want to make your ravioli so it’s room temp and perfect for working with.
Cut your dough into four pieces (you can wrap the remaining pieces in dough if you’d like to keep them from drying out), then kind of flatten it out into a rectangle. Messy and jagged is fine.
Flour your surface. You can use a pasta maker attachment on a stand mixer, but I’ve also rolled out by hand with a mini roller.
When you start, turn your pasta maker attachment knob to one. Roll it through on the lowest speed a few times. If it gets sticky, fold it in half, dust with a little flour, and run it through again.
The dough should start to feel soft. Turn your knob up to two and repeat, but you don’t need to fold it in half again. It was a little tricky for me to get it to run uniformly through the attachment at first, but got easy with a little practice.
Keep going … now turn the knob up to three. The dough is forgiving at this point, so if you get any folds or crinkles, no worries … just run it through again and it will all get worked out.
Turn your knob up to four. I like this thinness for ravioli, but you could stay at a three or probably go up to a five.
Love it when the dough does this!
Once your dough is twice as long as your pasta mold, cut it in half. Flour the metal portion of the mold, then drape one half over it. Use the plastic part to create a little concave space.
Pipe or spoon about a teaspoon into each well.
Lay the remaining piece over the top, flour side up, or it won’t stick together.
Drape carefully when tucking your ravioli in.
Stretch or move a little as needed.
Use a rolling pin to get a clean edge.
Gently pull the edges away.
Carefully flip the mold over onto your floured surface.
Gently lift the mold up to release the ravioli.
Marvel at how soft and pretty they are!
Using a pasta cutter, roll it along the edges to separate.
I line a baking sheet with a silpat and use a spatula to transfer, one at a time.
Repeat this process with the remaining three pieces of dough.
Leave the ravioli out to dry for an hour or so, then transfer the entire baking sheets to the freezer. Once firm, you can pull them off the silpat and transfer to plastic bags or containers. I label them with their fillings as a final step!
TO PREPARE FOR LATER:
Take out the desired amount of frozen ravioli and allow to come to room temp (I lay them onto a silpat or cutting board for about an hour). Bring a large pot of water to a small boil. Drop in the ravioli one at a time, increasing the heat if the boil drops. Boil for several minutes, then fish out with a skimmer and lay onto a baking sheet lined with a cooling rack. This will allow any water to escape so you don’t have any excess water in your sauce.
Transfer to plates or bowls. Serve immediately and enjoy.
Some great reads, discoveries and little bits of gratitude from the past several weeks:
The Queen’s Gambit
This Netflix series was amazing! Beth’s character was so moving. I never thought I’d be excited to watch a series about chess, but YES! I loved it so much.
The Power of Now, by Eckhart Tolle
I recently read Eckhart Tolle’s brilliant book, The Power of Now. In it, he described us as having two parts: our true self, which is consciousness in its pure state and that which does not identify with our form. It allows the present moment or the Now to be as it is. We can learn to turn our attention towards this part, and the book guides on how to work towards that. The other part of our self is our ego, which identifies with our mind, and looks to external things to validate its worth. This process can never be satisfied (or controlled, because we can’t control external things or people). This causes endless suffering and keeps one stuck in the past or worrying about the future, and denies the Now.
It describes in great detail how to live in the Now and how to drop all resistance to what is. Although there is a ton more to take away from Tolle’s book, I’ve been focusing on one of the ways he describes how to put this into practice:
If you find the Now intolerable, you can: remove yourself from the situation, change it, or accept it totally as if you have chosen it—and dropping all resistance. Anything else is insanity.
The Language of Yin, by Gabrielle Harris
I’m currently taking a 200-hour yoga teacher training. To supplement this, I’m also starting to look at Yin yoga, which the author describes as “a practice of undoing so you can let the breath fall away as you practice and become more relaxed.” This book is so simple and beautiful, covering a lot without being overwhelming.
I’ve been babying these Calatheas for several weeks, and they are starting to push out new leaves. This gives me more joy than I thought it would, allowing me to set aside all of the big and heavy things of 2020 for a few moments and remember to notice and feel the small things.