A vegan ravioli stuffed with homeade ricotta and dressed in a quick and delicious sage and butter sauce. This Vegan Ricotta Ravioli with Sage Butter recipe is easy to make.
Making the Dough for Your Vegan Ricotta Ravioli with Sage Butter
Making homemade ravioli is a real labour of love. It doesn’t, however, have to be time consuming or hard. Whip up this batch of homeade pasta dough, roll it out (either with a rolling pin or with a pasta machine) cut your sheets, stuff and boil!
The homeade pasta dough in this recipe is actually fairly quick and simple to make. You can make the dough for your Vegan Ricotta Ravioli with Sage Butter in a bowl and roll it out by hand. Your raviolis will be a little more rustic this way but they’ll taste just as great! Rolling out by hand is perfectly feasible but you will likely end up with thicker sheets of pasta.
If you have a Kitchenaid Mixer, the pasta attachment makes gorgeous thin silky sheets of home pasta. This Vegan Ricotta Ravioli with Sage Butter recipe is easier to make than you would think!
Stuffing Your Vegan Ricotta Ravioli
If you’re using a Kitchenaid with the pasta attachment, make your pasta sheets according to the instructions booklet that comes with your attachment. For hand rolled sheets, simply use a lightly dusted rolling pin and roll out your dough thinly on a lightly floured surface. Cut your sheets to the size you’d like to make your raviolis, stuff, fold and pinch the edges to close. It’s that easy! If you’d like to get fancy there are ravioli cutters and stamps you can purchase to make perfectly uniform raviolis. Feel free to make your raviolis for this Vegan Ricotta Ravioli with Sage Butter recipe ‘country style’ and skip the fancy tools!
Stuffing Your Raviolis
Stuff your raviolis with this lovely vegan ricotta cheese made using tofu and cashew cheese (or vegan cream cheese) along with spinach. You can fill these with whatever you like though! Plant-based meat with vegan cheddar works for a heartier ravioli, or (cooked) squash works beautifully as well. Use what you have or invent any sort of mixture that satisfies your fancy!
Boiling Your Raviolis
If you’re made your raviolis by hand or ‘country’ style, they might have more tendency to have little openings where the filling might come up a tad. Don’t worry about this. For those seeking perfection, using ravioli stamps will ensure you have pretty little perfect raviolis that are uniformly sealed. It’s all up to your preference and what you’d like to achieve.
Sage & Butter Sauce
When you’re gone through the effort of making homemade pasta, you may not feel like making a complicated sauce. This Sage & Vegan Butter Sauce is beyond simple to make and won’t distract your focus from the main event, your ravioli. Fresh pasta also lends itself well to an uncomplicated sauce that allows you to taste the pasta. Sage and butter (or olive oil if you prefer) enhances your ravioli without overpowering it, bringing out the tastes of your silky flavourful homeade pasta.
Super Easy Vegan Ricotta Cheese
Ingredients
Super Easy Vegan Ricotta Cheese
- 1/2 package tofu
- 1 package vegan cashew cheese or package vegan cream cheese like Tofutti (any kind you desire, I used Nuts for Cheese)
- 1 tsp salt (or more salt to taste)
- 2 tsp garlic powder
- 1 tsp olive oil
- 1 tsp basil (optional)
Instructions
Super Easy Vegan Ricotta Cheese
- Add half your package of tofu and 1 package of cashew cheese (or cream cheese) to a bowl.
- Mash together until mixed.
- Add spices, olive oil, salt.
- Mix together with a spoon. Salt more to taste (if desired).
- Use in ravioli, on top of pizza, in lasagna and more!
Noting compares to a fresh pasta meal you’ve prepared yourself! Despite the leg-work to make your own pasta, the recipe is actually easy and tastes great!
Yes very easy, right? So worth it! Glad you loved the recipe.