Vegan Ravioli Dough

Vegan Ravioli Dough is simple, delicious, and versatile. Made without eggs, this pasta dough is truly catered to the allergy-friendly community. Furthermore, Sourdough Discard is combined into the dough to add a slight tang taste and a more tender pasta. In conclusion, with this recipe, you’ll be able to create endless varieties of the most delicious ravioli dough. Enjoy and be creative!

Allergen-Friendly Ingredients

Vegan Ravioli Dough is made using allergy-friendly ingredients. Traditionally, pasta is made using egg yolks which makes it difficult for those of us with egg allergies to indulge in it. However, with Vegan Ravioli Dough, a solution has arrived! Olive Oil, cold water, and Sourdough Discard are the binders to make this pasta tender, hold together, and delicious. In conclusion, if you’re looking for a homemade pasta recipe to fit your food allergies, this is the recipe for you!

Vegan Ravioli Dough Ingredients

• Organic, All Purpose Flour
• Sourdough Discard
• Pink Salt
• Olive Oil
• Cold Water

Making the Vegan Ravioli Dough

1. First, in a Bosch Universal Mixer, combine the flour and salt with a dough hook.
2. Next, pour in the olive oil and cold water. Turn the mixer on to speed 2 and mix until a ball of dough starts to form.
3. Then, once the dough begins to pull away from the mixing bowl, dump the dough out onto a lightly floured surface.
4. Next, knead the dough for about 5 minutes or until it feels smooth. Add additional flour as needed to prevent the dough from sticking to the surface and/or your hands. The final dough should be sticky but easy to handle.
5. Then, using a Bench Scraper, cut the dough ball in half.
6. Finally, wrap each of the balls of dough in plastic wrap and place it in the refrigerator for at least 30 minutes to chill (you can always let it ferment for longer).

Combine the Ingredients in the Mixer

Mix Until the Dough Forms

Lightly Flour and Knead the Dough

Divide the Dough and Let the Dough Rest

Rolling Out the Vegan Ravioli Dough

1. First, remove the Vegan Ravioli Dough from the refrigerator.
2. Next, cut each of the balls of dough in half. One half should be slightly larger than the other.
3. Finally, generously flour the countertop and begin rolling out the smaller piece of ravioli dough.
   • The dough should be stretchy, so it takes some work to roll it out completely. Add extra flour as you roll it out to prevent it from sticking to the surface and rolling pin.
   • Keep rolling until the dough is very thin (until you can almost see through it.

Divided Dough – One Slightly Larger Than the Other

Roll Out the Larger Piece of Dough

Place the Filling

1. First, scoop the prepared filling such as the Cheese Ravioli filling, onto this piece of dough.
   • Each scoop of filling should be about 1 tbsp. in size and spread out giving space around the edges to press the top and bottom of the dough pieces together. Ideally, you want to scoop the filling into rows or in a grid pattern.
2. Next, roll the slightly larger piece of dough on a separate countertop. Again, be generous with the flour to prevent the dough from sticking, and roll it thin.
3. Then, carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into the spaces between the ravioli filling.
4. Finally, gently press the top piece of the ravioli dough around each scoop of filling.

Scoop the Cheese Filling Onto the Larger Piece of Ravioli Dough

Lay the Second Piece of Dough on the Top

Cutting the Ravioli Dough

1. First, cut the ravioli by slicing around each piece. You can use this by using a sharp knife or pasta cutter.
2. Next, pick up each piece of ravioli and press the edges together with a fork, so it holds.
3. Finally, place the sealed ravioli aside on a piece of parchment paper or a cooling rack (to prevent them from sticking) while you make the rest of the ravioli.

Cut the Ravioli

Cooking and Serving the Vegan Ravioli

1. First, in a large, Nonstick All-Clad Pot, bring water to a boil over high heat.
2. Next, once the water is boiling, add salt and a tbsp. of Olive Oil.
3. Then, gently add the ravioli and boil each piece for about 1-2 minutes. (When the ravioli float, they’re ready to be removed from the boiling water).
4. Next, remove the ravioli with a slotted spoon into and out of the water. You will want to work in batches so that you do not overcrowd the pasta cooking in the pot.
5. Finally, carefully place the cooked ravioli into the prepared sauce or spoon prepared sauce over the top. Serve hot!

Cook the Ravioli

Remove and Drain

Serve Hot!

Storage

Vegan Ravioli can be stored in an airtight container for up to 1 week in the refrigerator. It is not recommended that this dough be frozen and filled at a later date. This specific dough is best fresh.

Recommended Products

Vegan Ravioli Dough

Yield: 15 Large or 50 Small Ravioli

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

Vegan Ravioli Dough is simple, delicious, and versatile. Made without eggs, this pasta dough is truly catered to the allergen-friendly community. Furthermore, Sourdough Discard is combined into the dough to add a slight tang taste and a more tender pasta. In conclusion, with this recipe, you'll be able to create endless varieties of the most delicious ravioli dough. Enjoy and be creative!

Print

Ingredients

• 4 c. Organic, All Purpose Flour
• 1 tbsp. Sourdough Discard
• 2 tsp. Pink Salt
• 4 tbsp. Olive Oil
• 1 1/2 c. Cold Water

Instructions

Making the Vegan Ravioli Dough

1. First, in a Bosch Universal Mixer, combine the flour and salt with a dough hook.
2. Next, pour in the olive oil and cold water. Turn the mixer on to speed 2 and mix until a ball of dough starts to form.
3. Then, once the dough begins to pull away from the mixing bowl, dump the dough out onto a lightly floured surface.
4. Next, knead the dough for about 5 minutes or until it feels smooth. Add additional flour as needed to prevent the dough from sticking to the surface and/or your hands. The final dough should be sticky but easy to handle.
5. Then, using a Bench Scraper, cut the dough ball in half.
6. Finally, wrap each of the balls of dough in plastic wrap and place it in the refrigerator for at least 30 minutes to chill (you can always let it ferment for longer).

Rolling Out the Vegan Ravioli Dough

1. First, remove the Vegan Ravioli Dough from the refrigerator.
2. Next, cut each of the balls of dough in half. One half should be slightly larger than the other.
3. Finally, generously flour the countertop and begin rolling out the smaller piece of ravioli dough. The dough should be stretchy, so it takes some work to roll it out completely. Add extra flour as you roll it out to prevent it from sticking to the surface and rolling pin. Keep rolling until the dough is very thin (until you can almost see through it.

Place the Filling

1. First, scoop the prepared filling such as the Cheese Ravioli filling, onto this piece of dough.
2. Each scoop of filling should be about 1 tbsp. in size and spread out giving space around the edges to press the top and bottom of the dough pieces together. Ideally, you want to scoop the filling into rows or in a grid pattern.
3. Next, roll the slightly larger piece of dough on a separate countertop. Again, be generous with the flour to prevent the dough from sticking, and roll it thin.
4. Then, carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into the spaces between the ravioli filling.
5. Finally, gently press the top piece of the ravioli dough around each scoop of filling.

Cutting the Ravioli Dough

1. First, cut the ravioli by slicing around each piece. You can use this by using a sharp knife or pasta cutter.
2. Next, pick up each piece of ravioli and press the edges together with a fork, so it holds.
3. Finally, place the sealed ravioli aside on a piece of parchment paper or a cooling rack (to prevent them from sticking) while you make the rest of the ravioli.

Cooking and Serving the Ravioli

1. First, in a large, Nonstick All-Clad Pot, bring water to a boil over high heat.
2. Next, once the water is boiling, add salt and a tbsp. of Olive Oil.
3. Then, gently add the ravioli and boil each piece for about 1-2 minutes. (When the ravioli float, they're ready to be removed from the boiling water).
4. Next, remove the ravioli with a slotted spoon into and out of the water. You will want to work in batches so that you do not overcrowd the pasta cooking in the pot.
5. Finally, carefully place the cooked ravioli into the prepared sauce or spoon prepared sauce over the top. Serve hot!

Notes

This is a purely Vegan recipe with dough and filling. However, you can absolutely experiment with other fillings for these ravioli! Have fun and be creative!

Nutrition Information:

Yield: 4 Serving Size: 3
Amount Per Serving: Calories: 576Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1173mgCarbohydrates: 96gFiber: 3gSugar: 0gProtein: 13g