Best Vegetarian Ravioli Recipes

CHEESE RAVIOLI WITH VEGETARIAN " MEAT" SAUCE

Steps:

• Cook ravioli in boiling salted water for 6-7 minutes.
• In the meantime, heat olive oil over medium heat, and sauté onions and garlic and crushed red pepper until soft, about 5-6 minutes.
• Add basil, oregano, and meatless crumbles and sauté another 5-6 minutes more. The crumbles should be thawed, and get a little color on them as they mix with the garlic and onions.
• If the pan seems to get dry, add 1/4 cup of water so the crumbles don't stick.
• Add salt and pepper to taste.
• Finally, add the jar of tomato sauce and mix together.
• Cover with a lid, and let simmer on low for another 10 minutes.
• Toss sauce with cooked ravioli, and serve with grated cheese.

VEGETARIAN/ VEGAN SWEET POTATO AND SPINACH RAVIOLI

Steps:

• Boil, peel and mash the sweet potatoes with the spinach. Add the basil, garlic and salt. Add the flax seed or the bread crumbs to make a good ballable stuffing!
• If you are using the garlic salt like me do away with the fresh garlic and salt.
• Mix the salt and flour and make a ball of dough by adding water. Keep aside for 10 minutes.
• Take a lemon sized dough, ball it up and roll out a circle using a rolling pin. Cut them into 3 strips. Place a tablespoon of stuffing in the center of a strip, fold and seal with a fork. Remove excess dough. This should give you moon shaped raviolis. Make as much ravioli as needed in whatever shape you need. Just ensured they are firm and sealed tight.
• In a soup pan boil water till it bubbles and drop the raviolis a couple at a time and take care not to break them. When the pieces start floating and sticky to touch its done. Ladle it carefully out on the plate.
• Pour some butter sauce on top and serve. Its a delight at home!

VEGETARIAN RAVIOLI

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.