First, make your dough the use of a combination of semolina flour and all-purpose flour. before you ask, i've no longer tried a gluten-unfastened model of this and that i’m not certain how it might flip out. people normally have precise consequences with the Bob’s 1-1 Gluten-unfastened Flour however I really don’t recognize in this situation. Semolina flour is coarser than all-reason flour but in case you handiest have all-motive and don’t sense like buying semolina, than move ahead and simply use the all-motive most effective. 



  • 1 cup all-purpose flour (plus more for kneading and rolling)
  • 1/2 cup aquafaba (drained from one can of chickpeas)
  • 1 cup semolina flour
  • 2 tbsp water
  • 2 cups Vegan Almond Ricotta Cheese


  1. In a huge bowl, mix semolina flour and all-cause flour.
  2. Drain a can of chickpeas and save the water - this is aquafaba. Set the chickpeas apart for every other use. To the bowl, mix in aquafaba and water.
  3. blend until combined and knead along with your fingers for a minute till the dough is easy. If the dough is just too moist and sticky, add flour - one tablespoon at a time. If the dough is too dry, you can upload greater water - one tablespoon at a time.
  4. cowl in plastic wrap and set dough to rest within the fridge for half-hour.
  5. meanwhile, make your Vegan Almond Tofu Ricotta Cheese. Set aside.
  6. After 30 minutes of resting, get rid of dough from plastic wrap. Sprinkle a light layer of flour on a easy counter or table. the use of a rolling pin, roll dough till smooth and thin. 
  7. the use of a small cup or cookie-cutter, reduce dough into circles. Ball up the unused dough and roll it out once more, repeat till you run out of dough. (you can additionally cut them into even squares with a pointy knife or pizza cutter.)
  8. area a small quantity of Vegan Almond Ricotta Cheese inside the center of the dough. This relies upon on the size of your circle. We used about a teaspoon of ricotta for a circle that was 2.5 inches huge. 
  9. unfold a small quantity of water around the outside of the dough together with your finger. place another dough circle on top and press around the rims to seal. 
  10. To cook - drop a few ravioli into salted boiling water for 4-5 mins. they may start to go with the flow as soon as they may be nearly completed. dispose of with a slotted spoon. don't overcrowd your pot, prepare dinner them in batches. Serve heat together with your favored sauce.


  1. depending on the size you cut your dough, this recipe can make as much as 40 ravioli.
  2. you could freeze them for later!
  3. To freeze, place raw raviolis flat on a baking sheet and into the freezer for a few hours in order that they do not stick together. once frozen, you may shop them together in a plastic freezer bag or tupperware for four weeks or greater. To reheat, boil in salted water for 5 minutes.
  4. We smothered ours in marinara sauce however the use of pesto, alfredo, or lemon olive oil might be scrumptious too.
  5. We also topped ours with vegan parmesan.

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