- 3 cups flour
- 1 tsp salt
- 1 tbsp ground flaxseed + 2.5 tbsp water (egg replacer)
- 1 cup water
Vegan Ricotta Cheese Filling:
- 225g tofu
- 1/3 + ¼ cups of Rawesome black pepper and garlic cream cheese
- 1 tsp salt
- Salt (to taste)
- Pepper (to taste)
- Basil, chopped (optional)
- In a small cup, mix 2.5 tbsp of water and 1 tbsp of ground flaxseed and place in the fridge to set for 5 minutes or until water is absorbed. In a small bowl, whisk together the dry ingredients for the dough. Add the dry ingredients to a food processor with a dough blade and mix, slowly adding the 1 cup of water and egg replacer. When the dough starts to stick together (about 5-10 minutes), give the processor a break and start to knead by hand for another 10 minutes. You will know the dough is ready by pushing your finger into the dough and seeing it bounce back. It shouldn't stick to your finger. If it does, add a little more flour and keep kneading. Place the dough in a bowl and set aside to rest for 10-15 minutes.
- In a medium bowl, crumble the tofu in your hand to obtain a ricotta texture. Add 1/3 cup + ¼ cup of Rawesome black pepper and garlic cream cheese and 1 tsp of salt. Mix and set aside in the fridge.
- Cut the dough in half and roll out one half. Use flour if the dough sticks to the rolling pin or table. Try to get it as thin as possible, about 2-3mm thick. Once the dough is rolled out, fold it in half, making a crease in the middle. Open the dough back up and start putting 1 tsp dollops of Rawesome black pepper and garlic ricotta on one half of the dough. Leave around 2cm in between each dollop of filling. Repeat until one side of the dough is full. Take the empty side of the dough and pull it over the ricotta dollops, pushing down the dough in between the filling. If the dough does not stick, use a bit of water.
- Using a cutter or knife, cut the ravioli, and sprinkle a pinch of flour on top. Set aside and repeat the process with the second half of the dough.
- In a large pot, bring water to a boil. Once boiled, place 7-10 ravioli in the pot. Be careful not to overcrowd. Cook for 3-5 minutes or until the fresh pasta rises to the surface. Once cooked, drain water and serve. Sprinkle salt and pepper over the top and garnish with fresh basil and olive oil (optional).
Note: If the dough is tough, add one tsp at a time of water and knead. This is easier and faster in a food processor but can also be done by hand. It may take a while, but keep kneading until the dough doesn't stick to your hand and bounces back when you push on it.