Simple Vegan Pasta Dough Raviolis Recipe 45 Food

RAVIOLI DOUGH

Steps:

• In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
• Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
• Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
• *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.

SIMPLE VEGAN PASTA DOUGH RAVIOLIS RECIPE - (4/5)

Steps:

• In a large bowl, add flour and salt, mixing the two ingredients together so as to distribute your salt throughout your flour. I then add the olive oil and then about half of the water. I prefer to mix my dough by hand as to better control the mix rate and moisture levels. Working from the outside of the bowl towards the center (not unlike folding a cake batter) I work the dry into the wet, adding small amounts of my remaining water as I go. You will end up with a lovely dough ball after 3 to 7 minutes of mixing and kneading your ingredients. If your dough is too wet, add small amounts of flour and continue to knead, if it is too dry, add small amounts of water and continue to knead. You will discover that finding the balance is quite simple, so breathe, be happy and laugh at the joy of your creation. As an aside, you can wear latex gloves for the mixing part to keep your hands clean, just be sure to buy gloves that do not have a coating or powder on the them. Once you have your dough made, move to a flat surface for rolling out your pasta. I have a wooden island in the center of my kitchen with a wooden butcher block for a top. I clear this, clean it thoroughly and then dust the top with flour. I separate my dough into 2 separate balls, roughly the same size. Using a french rolling pin (any type of roller will do of course), I place one of the dough balls into the center of my working area and begin rolling out my pasta, being sure to flour the dough and rolling pin as needed to avoid sticking. Flipping the dough a few times and rolling in all 4 directions, I create a rough circle, attempting to roll out a fairly thin sheet. Not so thin that you can see through the pasta and noting that your thickness of pasta is by and large a personal preference as a chef. I recommend starting thinner than thicker and seeing what you and your dinner guests like the most. With Ravioli, you have a top and a bottom with your filling inside. Once your dough is rolled out, gently fold it in half so as to create a crease. Then flatten it back out on your working surface. Using a sharp knife, follow the crease line and cut your pasta into 2 separate pieces. Now you have a top and a bottom for your ravioli! Using a pastry brush, gently sweep any excess flour off of your top and bottom sections. You will also need a small bowl of water with an applicator brush (I use a silicone basting brush), your ravioli stamp, a large plate with wax paper and your filling. A note on ravioli cutters. There are a lot to choose from and not everyone uses a cutter at all. You can use a knife and freehand cut your raviolis. I prefer a hand cutter as they are not only inexpensive, but create perfect raviolis that are all the same size with crimped and finished ends. This allows for easier serving and plate presentation, especially if you are carefully monitoring your food intake levels with each meal. I use the single ravioli cutter made by Chef Mario Batali, mainly because I like the size and the color is orange which makes me smile. You can use whatever cutter makes you happy! Some of you may be wondering why I am not using a hand crank pasta machine with the ravioli attachment as that does appear to be a quick method. I prefer the hand made attention that goes into each ravioli as you prepare the dish and by the time you set up your hand crank and get everything sorted, you have spent about the same amount of time. Now that you have your pasta dough rolled out and cut into 2 roughly equal halves and all excess flour has been brushed off, take your stamp and gently imprint the shape into one side of your dough. This allows you to see how many raviolis will fit on the pasta you have rolled out while also marking where you will place your filling for each one. imprinting is not cutting, so don't press all the way down as to cut the raviolis out of the pasta. Using a small spoon, place a liberal amount of your filling into the center of each of your ravioli imprints. I have found that more is better when using a hand stamp, just be sure not to overflow onto the edges of your imprint as you want a clear space around each filling. Once you have placed all of your fillings onto the scored bottom piece of pasta dough, its time to move your attention to the top piece. Using your applicator brush and small bowl of water, brush the top of the other pasta dough half so as to cover its surface area. You are not looking to soak the dough, just get the gluttons going which creates a sticky surface. Then, taking your time, carefully flip the dough over so that the wet surface is facing down above your fillings. Align your bottom and gently place this top layer onto the bottom later. Do not press down on any edge just yet. First make sure that you are covering all sides, adjusting your dough as necessary. Then, beginning on one side, use your fingers to press the dough edge together and begin moving between all of your little filling mounds, pushing the dough together while moving any air bubbles out towards the other side. Once you have completed this step, take your ravioli cutter and begin stamping out each ravioli by aligning the stamp with the center of your filling and pressing straight down, cutting all the way through to your work surface. Then you can twist your cutter left and right, gently, so as to free each ravioli. Be sure to place a single sheet of wax paper on a plate and then place each ravioli onto the sheet. Do not let them touch or they will stick together. You may stack them with a sheet of wax paper between each layer, but I would not stack higher than 2 levels as these little guys weigh more than you think! Once you have cut all of your raviolis you can then move onto the other dough ball that you separated out earlier, repeating all of these steps. This dough recipe with a 2"ravioli stamp should yield between 20 and 30 individual raviolis depending on how thin/thick your pasta dough is and how close together you place your stamps. You may refrigerate your finished ravioli until you are ready to boil them, which I recommend you do within 15 minutes of plating. You can also freeze them for later use, which should be done at this point, not once they are cooked. I also recommend sealing them in a single layer using a vacuum press machine, for maximum freshness. To cook the ravioli, simply take a large pot, add water, a pinch of good salt and a few drops of extra virgin olive oil. When the water comes to a boil, add your raviolis one at a time. Stir the pot gently. When the raviolis float to the surface of your water, they are done and can be plated. Fresh pasta cooks much faster than dry pasta, so your raviolis will be done within 3 to 5 minutes once they enter the boiling water bath. To plate, I recommend 6 to 12 ravioli, depending on your plate size and if this is a main course or an appetizer. The type and richness of your filling will also dictate how many you choose to serve. Add your sauce or oil topping and garnish.

PASTA DOUGH FOR RAVIOLI

Steps:

• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

EASY VEGAN RAVIOLI

Steps:

• Mill sunflower seeds into meal consistency then set aside.
• Drain sundried tomatoes and finely chop
• Blend chopped tofu, lemon juice, sea salt, nutritional yeast until ricotta like consistency. It is best not to use a blender for this or you get tofu paste. Add chopped tomatoes, red peppers, and chives. Blend by hand until well mixed. In a small bowl combine tofu mixture with remaining ingredients and mix until thoroughly combined.
• Place 1 Tbsp of mixture in center of wonton wrapper (or other vegan ravioli dough rolled out). Wet, crimp and seal edges of wrapper SECURELY or the wrapper will open in the pan and contents will spill out. Spray the bottom of a steamer with a bit of oil. Steam a few at a time making sure to not crowd pan or they will stick to each other and be glue-ey. Spritz with oil after cooking and keep warm on a covered dish while the remainder cook. Toss with a bit more olive oil when all are cooked and sprinkle with a little fresh parsley. Serve topped with favorite vegan sauce and vegan parmesan cheese if desired. (NOTE: We have also deep fried these and had them with a vegan cheese sauce out of the "Ultimate Uncheese Cookbook" as well as a plum type sauce and they were good but more like a rangoon than a ravioli).

VEGAN PASTA DOUGH

Steps:

• Place flour into mixing bowl
• Add oil to the flour
• Add luke warm water to the mix and blend together
• Once the mix has started to take form sprinkle some flour over the work surface and knead the dough until the mix has blended completely
• Either roll the dough out to the desired thickness and hand cut your pasta or if you're lucky enough like myself to have a pasta roller machine with various attachments use that to create the finishing product.
• Cooking time varies depending on the temperature of the water you are using and the thickness of the pasta you have made, I find that it averages between 30 seconds and 1 minute