Sometimes, I crave the bite and taste of ravioli. But being vegan really cuts down my options. That's why I made this delicious vegan alternative that tastes just as good as regular ravioli, but without the animal products.
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| Whole wheat vegan ravioli with homemade ricotta served with tomato sauce and vegan parmesan |
1. Pour the whole wheat flour on your counter top and create a hole in the middle. Add aquafaba in the middle.
2. Bring together the flour and chickpea water. Add regular water if dough is too dry. Knead well for about 10 minutes. Then wrap up and set aside for an hour or so.
3. In the meantime, prepare your vegan ricotta and set aside.
4. Once the dough has rested, unwrap and begin to roll out about a third of it into a long sheet. Cut the dough using a cookie cutter for a round shape or a pizza cutter for a square shape. Ensure that all pieces are cut evently.
5. Once your dough is cut, add small amount of vegan ricotta ensuring that you leave room on the edges to half the dough pieces.
6. Use the other half of the dough pieces to cover the ones with ricotta on them. Then use a fork by pressing the edges together to ensure that all are sealed. Repeat steps 5 and 6 until you have finished using up the dough or ricotta.
7. Bring a pot to boil and add your dumplings. Let them boil for about 6-8 minutes. Then place on a paper towel to remove any excess water.
8. Once all the raviolis are boiled, freeze extra in a freezer bag. It keeps up to 1 month. Then serve any amount you desire with a pasta sauce of choice. Enjoy!
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