Vegan Ravioli with Tofu Filling Ingredients
Ravioli dough
- 2 cups wheat flour
- 1 cup water for kneading, or as much as needed to make a firm dough that is not soft
- A pinch of salt
Ravioli filling
- 200 g tofu, or any vegan cheese. The original author mixed tofu with oat cheese.
- 6 garlic cloves, crushed, fried in oil and drained
- 1 tsp paprika
- 1 cup chopped parsley
- A pinch of black pepper
- A squeeze of lemon juice
- Salt to taste
Tomato sauce
- 5 large tomatoes, finely chopped, blended or grated
- 1 tsp red pepper paste
- 1 tsp tomato paste
- 1 medium onion, finely chopped
- 4 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- A pinch of black pepper
- Salt to taste
How to Make Vegan Ravioli with Tofu Filling
Prepare the ravioli dough
Combine the flour and salt, add the water and knead until you have a firm dough that is not soft. Knead for about 10 minutes, then let the dough rest for 15 minutes.
Prepare the filling
Mash the tofu, adding vegan cheese too if available.
Add the fried, drained crushed garlic.
Add 1 cup finely chopped parsley and mix.
Add a squeeze of lemon, black pepper, paprika and salt and mix well.
Roll the dough to about 2 mm thick and cut it into squares as shown in the photos, shape it like shish barak, or use another shape you prefer.
You can also roll one sheet, place spaced portions of filling on it, lay another sheet on top, then cut with a ravioli cutter or knife. Moisten between the dough layers and seal the edges by pressing with a fork.
Boil the ravioli in salted water with bay leaves for 5 minutes.
Transfer them to the sauce for 3 minutes.
Prepare the tomato sauce
Heat the oil in a pan. Add the finely chopped onion and garlic and sauté. Add 1 teaspoon red pepper paste, 1 teaspoon tomato paste, and the finely chopped or blended tomato. The original method also mentions adding fresh corn, although no amount appears in the ingredient list. Add salt and pepper and 1 cup water. Simmer until the sauce thickens and cooks through, then add the ravioli for 3 minutes.
Enjoy.
Why Tofu Makes This Ravioli More Than a Dairy-Free Copy
Tofu here is not merely a filling that replaces cheese. Soy provides complete plant protein, meaning all essential amino acids, without dietary cholesterol.
In randomized trials, soy protein has modestly lowered LDL and total cholesterol. Source. If the tofu is set with calcium salts, it can also be a good calcium source, so check the package because the amount varies by manufacturing method.
Older claims such as “improves circulation,” “prevents skin wrinkles while dieting,” or “protects against colon and prostate cancer” went beyond what the evidence supports, and we do not need them. The stronger case is already here: ravioli filled with tofu and parsley instead of relying on animal cheese, with complete plant protein, tomato sauce and vegetables in the same meal.
If the word “phytoestrogen” makes you worry about soy, reviews of clinical trials have not found the hormone effects implied by the common myth. See the review of trials in women and the analysis in men.
Make our oat cheese or tofu from soy milk at home. Use leftover tofu in our vegan tofu shawarma.
