Easyveganravioli Recipes

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

Steps:

• In a large saute pan set over moderately high heat, heat olive oil. Add chopped carrot, celery, onion, and garlic and saute until vegetables are tender. Add ground veal and cook, stirring, until meat is cooked through.
• In a clean spice/coffee grinder, pulverize bay leaf, red pepper flakes, and fennel seeds. Add spice mixture to saute pan. Add tomato sauce to saute pan. Cook, stirring, until almost all the liquid is evaporated, for about 2 minutes. Add chopped parsley and pine nuts. Season with salt and pepper, to taste.
• Put 1 wonton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a 2 1/2-inch cutter or sharp knife. Make wonton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a sheet pan lightly sprinkled with cornstarch
• Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
• Preheat oven to 200 degrees F. Lightly brush a baking sheet with olive oil and arrange the tomato slices and garlic cloves in one layer. Sprinkle tomatoes and garlic with olive oil and season with thyme, salt and pepper. Drizzle with white wine. Roast the tomatoes and garlic for 1 1/2 hours. Transfer tomatoes and garlic to a blender and puree until smooth. Add stock to achieve desired consistency. Taste and adjust seasoning with salt and pepper. Add chiffonade of basil. Reserve sauce and keep warm.
• Wine Suggestion: Villa Antinori Chianti

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).

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.

Steps:

• To make sauce put all the ingredients listed for sauce in a large skillet over a simmer on the stove.
• To make ravioli dough mix all ingredients except water in a food processor until it looks fluffed,crumbly and coarse like cornmeal.
• Now with food processor running add the water slowly until mixed.
• Take out and form into 2 balls.
• Roll out on a floured surface to about 1/8 inch thick.
• I couldn't do that to well so I picked it up and stretched it out a bit that works to!
• Cut into 3 inch wide strips and then into 3 inch wide squares.
• Put filling from sauce in the center of the square and then put another ravioli dough over that and pinch ends together tightly to seal.
• It is ok if a little filling comes out--it will go away during the boiling process.
• If you want to eat fresh put in boiling water for 3-4 minutes.
• They fall to bottom of pan and when done will float up and rise to the top.
• Take out with a slotted spoon.
• Serve with sauce over it.
• If you want to freeze these you may freeze them on a cookie sheet until firm and then put in a plastic bag in freezer up to 3 months.
• Cooking is the same for frozen ravioli in boiling water but will take 9-10 minutes to cook.