• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

School Night Vegan

  • Recipe Index
    • All Recipes
    • Mains
    • Sides
    • Desserts
    • Snacks
    • Drinks
  • My Story
  • Hire Me
You are here: Home / Mains / Fresh Ravioli with Cauliflower “Ricotta”

Fresh Ravioli with Cauliflower “Ricotta”

11/12/2018 by Richard Makin

One thing I really missed when I first went vegan was fresh pasta. The vast majority of fresh pasta contains eggs, which meant I was limited to dried stuff for a long time. Until I stumbled across the bonkers pasta dough recipe from the guys over at Wicked Healthy. Derek gradually became a huge influence on my vegan cooking (as I’m sure he has to many) particularly because he’s responsible for Tesco’s super fun new vegan range. Anyway, enough fan-girling, my recipe below is adapted from theirs.

I’m obsessed with cauliflower, so my ravioli is stuffed with cauliflower. The “ricotta” is awesome. Super cheesy and nutty. The first time I made these my husband made little delighted sounds each time a new ravioli would pop in his mouth. I knew I’d done something right.

Makes around 4 portions of pasta.

 

Fresh Ravioli with Cauliflower “Ricotta”

I’m obsessed with cauliflower, so my ravioli is stuffed with cauliflower. The “ricotta” is awesome. Super cheesy and nutty.
Print Recipe Pin Recipe

Ingredients

For the Pasta

  • 200 g Silken Tofu
  • 140 g “00” flour
  • 140 g semolina flour
  • 3 tbsp rapeseed oil
  • 1/2 tsp fine sea salt
  • 2 tbsp water

For the Cauliflower Ricotta

  • 120 g cashews soaked for 30 mins in boiling water
  • 445 g cauliflower broken into medium sized florets
  • 1 tbsp vegan parmesan I use Follow Your Heart shreds
  • 2 tbsp nutritional yeast

Instructions

To Make the Pasta

  • Combine all the ingredients in a food processor. Leave it running. The dough will be crumbly and broken up at first but will eventually (after a few minutestart to form a ball. At this point, turn off the food processor and remove the dough. The dough should not be sticky. If it is, add an extra tsp of “00” flour and process again.
  • Wrap the dough in cling film and refrigerate/rest for 30 minutes. At this point you can also freeze the dough for up to a month.
  • Flour a work surface and your hands. Remove the dough from the fridge and unwrap. Cut the dough into 4 equal pieces and wrap 3 of the pieces back in the cling film.
  • Take your piece of dough and roll into a rough oblong using a rolling pin. Then feed through the widest setting of the pasta machine (usually 7 on most machines). Carefully remove the pasta from the machine, fold the strip over in half and feed it back through on the same setting. Repeat one more time before reducing the setting by one and feeding the pasta through again. Continue working down the settings until you reach the penultimate setting (2 on most machines).
  • By this point the pasta should be thin enough to see your hands through. It should also be very long, which can be difficult to work with, so I’d suggest cutting it into 4 lengths of pasta. Place the sheets of pasta on a baking tray dusted with flour.
  • Take one length of pasta and place scoops of cauliflower ricotta around 1.5 tbsp large along the length of the pasta. Make sure you leave a good space between each scoop (around an inch between each one).
  • Using a pastry brush, wet each length of the pasta strip on either side of the filling. Carefully drape a second strip of pasta over the filling like a blanket. Press around the filling to release any air bubbles then using a cookie or ravioli cutter (square or circular will dcut out each ravioli and place on the floured baking tray. Any offcuts of dough can be re-balled and re-used.
  • Cover the ravioli and place in the freezer for a minimum of 30 minutes. After this they can either be boiled and dressed with a delicious sauce or they can be kept frozen for a month or so – ready to use whenever you need them!
  • When ready to cook, remove the pasta from the freezer and place into a large pan of boiling salted water. Boil gently for around 3-5 minutes or until they bob to the surface. Remove from the water, drain and serve with a sauce of your choice.
Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!

Filed Under: Mains

Previous Post: « Roasted Beets with Kale, Pesto and Tahini Cream
Next Post: Fricassee of Chanterelles »

Primary Sidebar

Follow School night vegan

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name’s Richard Makin and I’m the School Night Vegan.

I’ve been exploring the world of plant-based cuisine since November 2017 when I switched from life-long vegetarian to full-time vegan! Read More…

  • All Recipes
  • Sides
  • Mains
  • Dessert
  • Snacks
  • Drinks

Why not try…

one pot red lentil dal

One Pot Red Lentil Dal

Blueberry and Lemon Bostocks

Vegan Arancini with Pesto and Mozzarella

vegan sausage rolls

Vegan Sausage Rolls

PRIVACY POLICY

Footer

schoolnightvegan

🌿Anything you can cook, I can cook vegan⁣⁣⁣🌿
He/Him⁣ • Food Editor @wickedhealthy⁣⁣⁣⁣⁣⁣ • Column @olivemagazine⁣⁣⁣⁣⁣⁣

Richard Makin
SO stoked to say that the latest edition of @olive SO stoked to say that the latest edition of @olivemagazine is out now and it INCLUDES A SNEAKY SNOOP around my kitchen!!! (10 points if you sing “SOCKS AND SANDALS” when you see em). Head to @olivemagazine to find where you can grab your copy!
NEW RECIPE: VEGAN PEANUT BUTTER FILLED COOKIES⁠⁠
⁠⁠
Guys, guys. OMG guys. OH my GOLLY B*STARD GOSH!⁠⁠
These are some FRICKIN FINE cookies. It's rare that I write a recipe, test it, taste it and think "damn, I nailed that" BUT TODAY I DID THAT WITH THESE COOKIES!⁠⁠
⁠⁠
Oh man, I REALLY hope you like them because I've eat four in one day and I think that's illegal in some cultures but who cares!⁠⁠
⁠⁠
TAP THE LINK IN MY BIO to get the recipe! You're gonna SCREAM!⁠⁠
⁠⁠
#vegan #veganbaking #veganfood #vegancookies #cookies #peanutbutter
NEW RECIPE: CASHEW TOFU STIR FRY!⁠ Wrap your eye NEW RECIPE: CASHEW TOFU STIR FRY!⁠
Wrap your eyeball holes around this fakeaway! Chuck on some steamed rice and you’re set for din din! Easy pipsy!!⁠
⁠
Tap the link in my bio or head to the @wickedhealthy blog for the recipe!⁠
⁠
#vegan #veganstirfry #stirfry #tofu #tofustirfry
I’ve done permanent damage to my brain this last I’ve done permanent damage to my brain this last week trying to figure out Tik Tok so it feels REALLY BLOODY LOVELY to come back here and post AN ACTUAL PICTURE OF FOOD!⁠
⁠
And not just ANY food! It’s the eighth wonder of the food world - VEGAN MAC AND CHEESE BITES! ⁠
⁠
They’re OBNOXIOUSLY creamy and crispier than you thought the laws of physics would allow! GIVE THEM A TRY NAYSAYERS! You’ll be YAYSAYERS in no time!⁠
⁠
Tap the link in my bio for recipe!⁠
⁠
#vegan #vegansnacks #macandcheese #veganmacandcheese #veganfood #veganchef
Wanna know how soft these VEGAN GARLIC BUTTER ROLL Wanna know how soft these VEGAN GARLIC BUTTER ROLLS are?? When I was 13 I did a presentation to my entire class about the acoustic guitar and when the teacher asked me what you pluck a guitar string with I panicked and said “scrotum”. Imagine what my legs did when I realised my mistake... THATS how soft these rolls are.⁠
⁠
While we’re all here in this anxiety focus group TELL ME WHATS THE MOST EMBARRASSING THING YOU EVER DID AT SCHOOL! Sharing is healing!⁠
⁠
Recipe on the blog - tap the link in my bio!⁠
#vegan #veganfood #veganbaking #garlicbuns #garlicrolls #veganchef #baking #comfortfood
LET'S PLAY BLANKETY BLANK (aka Match Game for the LET'S PLAY BLANKETY BLANK (aka Match Game for the Americans, Snatch Game for the gays 💕). Finish this sentence:⁠⁠
⁠⁠
School Night Vegan is so proud of his vegan burger recipe, he decided to change the job title on his business cards top [BLANK] ⁠⁠
⁠⁠
ANSWERS IN THE COMMENTS! 10 POINTS TO SLYTHERIN FOR BEST ANSWER!⁠⁠
RECIPE ON THE BLOG - TAP THE LINK IN MY BIO!⁠⁠
⁠⁠
#vegan #veganburger #veganchef #burger
Like one of these VEGAN MOROCCAN SPICED MEATBALLS Like one of these VEGAN MOROCCAN SPICED MEATBALLS I’m rolling into this week with joy and gay abandon!⁠
⁠
Have you ever seen an anxious vegan meatball?? No! Me neither! And that’s why I’m choosing it as my attitude model for this week - I’ll be wearing faux ruby earrings to emulate the pomegranate seeds because I’m dedicated to my craft.⁠
⁠
GET THE RECIPE ON THE @wickedhealthy BLOG or tap the link in my bio!⁠
⁠
#vegan #veganmeatballs #vegancooking #veganrecipe #moroccanmeatballs #meatballs #veganchef #schoolnightvegan
Load More... Follow on Instagram

Copyright © 2021 School Night Vegan on the Foodie Pro Theme