Homemade ‘Cheese’ Ravioli With Roasted Vegetable Marinara
[Vegan]

To Make the Ravioli:

1. Mix the ingredients together to form a stiff dough.
2. Then roll out the dough on a floured board until you to a thickness of 1/8-inch. Don't measure this, just try to get it really thin without tearing it.
3. Cut circles with your handy biscuit cutter or rocks glass, stuff them with the mozzarella, and seal the edges with a bit of water and a fork. This is easier if you let the pasta dry out for a bit.
4. Once you've made the ravioli, lay them out on a cookie sheet for about an hour on each side. This obviously increases your prep time, but it helps them stay together in the water.
5. Cook them in 6 quarts of boiling water with salt and oil. This will take approximately 10 minutes. The thickness of your dough will determine the cook time.

To Make the Sauce:

1. Arrange the vegetables on a cookie sheet with a few tablespoons of olive oil, sea salt, black pepper, and a 1/2 teaspoon of smoked paprika.
2. Roast them, at 450°F, for about 30 minutes or until they're well-browned. Be sure to flip them occasionally.
3. Combine all the tomato products in a Dutch oven or large saucepan and heat them, on medium-low, until they're warm. Add the veggies and stir the mixture well.
4. Season the sauce to your tastes and let it all simmer for about 30 minutes. At this point, use an immersion blender to purée the sauce.
5. Pour the warm sauce over the ravioli before serving them.