This homemade ravioli is delicious and bursting with love. The bean and artichoke centers make the ravioli both satisfying and filling. Put your cute apron on and get into a blissful groove. This is the perfect recipe for family dinners.
Homemade Artichoke White Bean Ravioli [Vegan]
Serves
4
Cooking Time
14
What Ingredients Do You Need To Make Homemade Artichoke White Bean Ravioli [Vegan]
For Pasta Dough:
- 1 cup semolina flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 3/4 cup + 2 tablespoons water, room temperature
For the Filling:
- 1 can 15 ounces cannellini beans, rinsed & drained
- 1/2 cup Artichoke & Garlic Pizza Sauce
- 1/3 cup vegan mozzarella cheese shred alternative
- 1/8 teaspoon white pepper
- 1/8 teaspoon salt
How To Make Homemade Artichoke White Bean Ravioli [Vegan]
For Pasta Dough:
- For the pasta dough add the flours, salt, olive oil, and 3/4 cup + 2 tablespoons water to a bread machine or mixer using the dough hook. Mix for 10 minutes.
For the Filling:
- To a food processor, add cannellini beans and artichoke and garlic pizza sauce. Pulse into a paste and scoop into a medium-size bowl. Alternatively, mash beans and sauce by hand.
- Stir vegan Mozzarella style shreds into the bean mixture. Add salt and pepper, and stir to combine. Set aside.
To Assemble:
- When the pasta dough is done mixing, divide dough in half working with half at a time.
- Roll dough to approximately 1/8inch thickness. Cut into 3 inch wide strips.
- Place mounds of filling (approximately 1-2 teaspoons in size) in the center of the dough strips, spaced 1 inch apart.
- Using a pastry brush and a small amount of water, slightly dampen the edges of the dough and in-between filling mounds.
- Slice pasta dough in-between the filling mounds, and stretch dough around each filling mound, crimping the sides and front with your fingers.
- Place onto a sheet of parchment paper while making the rest of the ravioli.
- Repeat procedure with the second half of the pasta dough.
- Bring a large pot of water to a boil. When the water boils, add a pinch of salt. Carefully place ravioli into boiling, salted water and cook for approximately 10 – 15 minutes (mine took 14 minutes to cook).
- Serve drizzled with olive oil, marinara sauce or extra artichoke & garlic sauce
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