Ravioli are a great meal for almost any occasion; picnics, breakfast, lunch… You can buy them in the stores or make your own ravioli, which is not complicated at all. I always choose to make ravioli by myself because I like to experiment with doughs, fillings and sauces, combining different ingredients every time. So, here are some ideas for cool vegan ravioli recipes you can try out:
1. Vegan Ravioli with Tomato and Pepper Sauce
- 250 gr vegan ravioli
- 2 red peppers
- 1 garlic clove
- 4-5 savoy cabbage leaves
- 1 34oz can crushed tomato
- 3 tablespoons olive oil
- salt and pepper
In a bowl heat olive oil (over medium heat) and then add garlic and cook for 2-3 min until slightly browned. Reduce heat to medium, then add peppers chopped into small pieces and cabbage chopped in strips and stir fry about 2 minutes. Add tomatoes and season to taste with salt and pepper. Now increase heat and bring sauce to simmer.
While the sauce is simmering, you can cook ravioli. Use another pot and bring water to boil on high heat. When water begins bubbling, add the ravioli, stir and cook for about 3 minutes (or longer if needed. It is the best for you to follow instructions on the packaging). When it’s done, pour the ravioli into the strainer to drain.
Finally, add the drained ravioli to the pan with the sauce and stir to amalgamate all the ingredients. Serve hot.
2. Spinach and Mushroom Ravioli
Here is an amazing vegan ravioli recipe of homemade vegan ravioli with delicious filling. It’s not easy to prepare but if you have time and will for something creative and tasty we suggest that you try it out. You can read the full recipe here.
3. Vegan Sweet Potato, Roasted Chili, and Coconut Milk Ravioli
This recipe is a must try. It’s simple and excellent for any occasion.
Ingredients for dough:
- 3 cups of semolina flour
- 1 cups of all-purpose flour
- 1 1/2 cup of water
- 1/4 tsp salt
Ingredients for filling:
- 4 medium sweet potatoes
- 1/2 cup coconut milk
- 2 red chili peppers
- pinch ground ginger
Olive oil, for serving
Roast potatoes and peppers together at 450°. The peppers are ready in about 15 minutes when the skin begins to blacken. Take the peppers out of the oven and leave the potatoes to roast for some more. Place the peppers in an air-tight container, close it and let it rest for 10 minutes. After 10 minutes remove the peppers from the paper bag, peel the skin away, remove the seeds and chop finely.
The potatoes will need more time to roast so meanwhile you can prepare dough. In a large bowl combine semolina flour, all-purpose flour and salt, making a well in the center. Pour water and stir to combine. Place on a floured surface and knead until the dough is smooth. Divide the dough into halves, cover a wet tea towel and let rest.
Remove roasted potatoes from oven. When they cool a bit you can remove their skin. Then place them in a large bowl, mash them well and then add the coconut milk and the minced pepper. Stir well to combine the ingredients. Add the ground ginger and stir once more.
Now you can get back to the dough. On a well-floured surface roll one round into a rectangular shape until it is about 1/16 of an inch thick. Place evenly-spaced spoonfuls of filling along the rolled dough. Now roll the other half of the dough out and place it on top and press to seal (like on the photo above). Cut ravioli with knife into squares. To make it look better and to make sure they are sealed, press with a fork all around the edges.
Bring water to a boil and when it starts bubbling, cook ravioli for few minutes, until they start floating. It will take anywhere from 2-5 minutes. One more step and it’s done. Heat olive oil in a pan and fry cooked ravioli for a few minutes on each side. Serve with a drizzle of olive oil.
4. Edamame Ravioli Recipe
Edamame is the Japanese soybean and it is very often found in Japanese and Chinese restaurants all over the world. It’s not easy to find it in the grocery stores everywhere in the world, but since it becomes more and more popular as a healthy food item, many grocery stores do sell it in bags in the frozen food section. So, if you want to prepare this meal, maybe you’ll have to look for it longer, depending on where you live. Anyhow, take a look at this amazing recipe and if you have all the ingredients try it out, why not.
5. Pumpkin Ravioli with Sage Browned Butter Sauce
The preparation of sauce is very important when it comes to the preparation of not only ravioli but any other pasta. The different sauces bring new tastes to the same meals. This one is one of those refreshing sauces that can be used for many types of pasta. It combines perfectly with ravioli.
- 1 package fresh pumpkin ravioli (if your grocer doesn’t have this – try Trader Joe’s or Whole Foods!)
- ½ cup vegan margarine
- ½ cup finely chopped fresh sage leaves
- 3 tablespoon brown sugar
- ¼ teaspoon nutmeg
To prepare ravioli bring water to a boil and and cook according to package directions, or if you cook homemade ravioli, it usually takes only few minutes. The ravioli are ready when they start to float. When they are cooked, drain and arrange evenly on few dishes.
To prepare the sauce melt vegan margarine in a pan over medium heat. Add sage leaves, brown sugar and nutmeg and stir thoroughly. Reduce the temperature and simmer for about 5-10 minutes. Drizzle the sauce over the ravioli arranged on the dishes.