- 3 cups all purpose flour [360g]
- 1 tbsp olive oil [15g]
- ¼ tsp turmeric
- ½ tsp salt
- ½ cup to ⅔ cup warm water
- 1 ½ cups frozen spinach [170g]
- ¾ block firm tofu [330g]
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- ½ cup vegan mozzarella shreds
Garlic Butter Sage Sauce
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 2 cloves garlic, sliced
- 4–5 leaves fresh sage
- Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a ¼ cup of water.
- Using a fork begin to mix the dough. Occasionally adding more water in. Add the water in slowly because you do not want to add in too much.
- Once the dough is shaggy looking, using clean hands begin to knead the dough.
- Knead the dough for 4-5 minutes until a smooth dough ball has formed. Add in enough water to make the dough come together. I added in a little more than a ½ cup of water.
- Once the dough is smooth and formed into a ball, cover it and refrigerate until ready to use. *if you would like to do this in a stand mixer simply add all the ingredients to the bowl then when ready add the dough hook attachment and knead until smooth.
- To prepare the filling, take the spinach and microwave it or let it thaw on the counter. Then use a paper towel to squeeze the excess water out of the spinach.
- Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella.
- Using the back of a fork mash everything down. You can also do this step in a blender or food processor.
- Take the dough ball and cut it into 4 even pieces. Take two pieces and place them back in the fridge.
- On a floured and clean surface take one of the dough balls and begin to roll it out. This will take about 3-5 minutes when using a rolling pin. You want to roll it out very thin to be almost see-through. You can also use a pasta attachment or pasta machine to do this as well.
- Repeat this process with the other dough ball.
- Then spoon out about 1 tbsp of filling onto one of the rolled out pasta doughs.
- I like to do 2 rows of 5-6 depending on how much space there is.
- Then use your finger to rub water in between the filling scoops.
- Place the other rolled out pasta dough on top and press down with your hands to get the pasta sheets to stick together.
- Then using a pizza cutter, knife or ravioli cutter you can begin to cut out the ravioli.
- Using a fork dipped in flour seal the outside edges and place the prepared ravioli on a floured dish. Repeat until all the ravioli have been made.
- Then repeat steps 10-17 with the other dough balls and remaining filling.
- When ready you can add the ravioli into the water. Cook for 3-4 minutes or until they float to the top.
- To make a very easy sauce add all the ingredients into a large saucepan.
- Remove the cooked ravioli and place into the saucepan to absorb the flavor.
- Finally, when all the ravioli are done plate them up with some extra sage leaves, sea salt and red pepper flakes.
Find more of Francesca’s recipes on @plantifullybased.