04/11/2020Main courses - Pasta - Tofu, legumes and seitan
Vegan Bolognese Ravioli
Servings
4
Ingredients
Cups
For the ravioli dough
- -all-purpose flour 180 (g)
- -olive oil 30 (mL)
- -salt 5 (g)
- -cornstarch 30 (g)
For the stuffing
- -onion 1
- -textured soy protein 50 (g)
- -soy sauce 40 (mL)
- -sugar 10 (g)
- -basil
- -tomato paste 100 (g)
- -salt
- -pepper
- -olive oil 2 (tbsp)
For the sauce
- -crushed tomatoes 500 (mL)
- -onion 1
- -basil
- -salt
- -pepper
- -olive oil 2 (tbsp)
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Steps
- Prepare the filling: peel and finely chop the onion. Pour boiling water over the textured soy protein and wait a few minutes.
- Heat the olive oil in a small saucepan and sweat the onion in it. Let it brown nicely and, when it starts to color, pour in the soy sauce to deglaze and add the sugar.
- Drain the soy proteins and add them to the saucepan (with the basil if it's dried). Let everything brown nicely for a few minutes over high heat. Add the tomato paste and season. (Finish by adding the basil if it's fresh).
- Let the filling cool down.
- Prepare the sauce: peel and finely chop the onion. Heat the olive oil in a small saucepan and let the onion sweat in it.
- Pour the crushed tomatoes or plenty of fresh tomatoes diced and let simmer for about 20 minutes until it is nice and tender. Add the basil during cooking if it's dried or at the very end if it's fresh. Season.
- Prepare the dough: Mix all the ingredients and then pour a drizzle of water while kneading until you get a smooth dough ball. As long as it's crumbly, continue to add water. If it sticks to your fingers, it means there's too much water and you need to add a bit more flour.
- Roll out the ravioli dough with a rolling pin to a thickness of 2mm (you can use a pasta machine, but it's not really necessary). Cut out small circles (3 cm in diameter is good) using a cookie cutter or an upside-down glass.
- Place a teaspoon of filling in the center of each round and seal them shut by pressing the edges with your fingertips (there are photos below to help you 😉).
- Heat a pot of water with a drizzle of olive oil. When it boils, add the ravioli and let them cook for about a minute, until they rise to the surface. Remove them with a slotted spoon and serve with tomato sauce :D You can also add a bit of pesto or nutty parmesan.
Notes1. Feel free to use fresh tomatoes and basil during the season, or good-quality canned tomatoes and dried basil out-of-season. 2. You can freeze the raw ravioli, so when you want to eat them, you can directly plunge them into boiling water frozen. When they rise to the surface, they are cooked. 3. I mixed the remaining filling with the tomato sauce, but it's not mandatory. 4. I count about 12 ravioli per serv.
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Vegan Bolognese Ravioli
For: 4 servingsDifficulty: EasyPreparation: 1h00Cooking: 45 min
Ingredients
For the ravioli dough
- -all-purpose flour 180 (g)
- -olive oil 30 (mL)
- -salt 5 (g)
- -cornstarch 30 (g)
For the stuffing
- -onion 1
- -textured soy protein 50 (g)
- -soy sauce 40 (mL)
- -sugar 10 (g)
- -basil
- -tomato paste 100 (g)
- -salt
- -pepper
- -olive oil 2 (tbsp)
For the sauce
- -crushed tomatoes 500 (mL)
- -onion 1
- -basil
- -salt
- -pepper
- -olive oil 2 (tbsp)
Steps
Steps
- Prepare the filling: peel and finely chop the onion. Pour boiling water over the textured soy protein and wait a few minutes.
- Heat the olive oil in a small saucepan and sweat the onion in it. Let it brown nicely and, when it starts to color, pour in the soy sauce to deglaze and add the sugar.
- Drain the soy proteins and add them to the saucepan (with the basil if it's dried). Let everything brown nicely for a few minutes over high heat. Add the tomato paste and season. (Finish by adding the basil if it's fresh).
- Let the filling cool down.
- Prepare the sauce: peel and finely chop the onion. Heat the olive oil in a small saucepan and let the onion sweat in it.
- Pour the crushed tomatoes or plenty of fresh tomatoes diced and let simmer for about 20 minutes until it is nice and tender. Add the basil during cooking if it's dried or at the very end if it's fresh. Season.
- Prepare the dough: Mix all the ingredients and then pour a drizzle of water while kneading until you get a smooth dough ball. As long as it's crumbly, continue to add water. If it sticks to your fingers, it means there's too much water and you need to add a bit more flour.
- Roll out the ravioli dough with a rolling pin to a thickness of 2mm (you can use a pasta machine, but it's not really necessary). Cut out small circles (3 cm in diameter is good) using a cookie cutter or an upside-down glass.
- Place a teaspoon of filling in the center of each round and seal them shut by pressing the edges with your fingertips (there are photos below to help you 😉).
- Heat a pot of water with a drizzle of olive oil. When it boils, add the ravioli and let them cook for about a minute, until they rise to the surface. Remove them with a slotted spoon and serve with tomato sauce :D You can also add a bit of pesto or nutty parmesan.
Notes1. Feel free to use fresh tomatoes and basil during the season, or good-quality canned tomatoes and dried basil out-of-season. 2. You can freeze the raw ravioli, so when you want to eat them, you can directly plunge them into boiling water frozen. When they rise to the surface, they are cooked. 3. I mixed the remaining filling with the tomato sauce, but it's not mandatory. 4. I count about 12 ravioli per serv.