Vegan Ravioli - By Chef Manoj Rathore

Ingredients:

For the Vegan Ravioli Dough

• All-Purpose Flour, plus more for kneading and rolling - 3 cups

• Salt - ½ tsp

• Water - 1 cup

• Olive Oil, plus more for the bowl- 2 tbsp 

For the Filling

• Raw Cashews, soaked in water for 4-8 hours, rinsed and drained - 1 cup

• Garlic Clove - 1 No.

• Coconut Milk - ¼ cup

• Lemon Juice - 2 tbsp

• Salt, or to taste - ¼ tsp

• Extra Firm Tofu - 200 gm

• Finely Chopped Fresh Basil Leaves - ¼ cup

• Black Pepper, or to taste - ¼ tsp           

For Serving

• Pasta Sauce of Choice

Instructions:

Make the Vegan Ravioli Dough

1. Stir the flour and salt together in a medium mixing bowl, then stir in the water and olive oil until a dough is formed.

2. Coat the inside of a large bowl with olive oil and place the dough inside. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes.

Make the Filling:

1. While the dough rests, place the cashews, garlic, coconut milk, lemon juice, and salt into a food processor bowl fitted with an s-blade. Blend until relatively smooth.

2. Break the tofu into a few chunks and add it to the food processor, along with the basil and black pepper. Process until ingredients are well combined but a bit chunky, like ricotta cheese.         

Make the Ravioli:

1. Sprinkle two baking sheets with a thin layer of flour.

2. Heat a large pot of salted water over high heat for boiling the ravioli while you make them.

3. Divide dough into four equal portions and roll each one into a ball. Place one portion onto a floured work surface. Rub the others with a bit of oil so they don't stick together, return them to the bowl, and cover them with a damp towel.

4. Take the dough ball that's outside of the bowl and use a lightly floured rolling pin to roll it into a rectangle.

5. Place the filling in evenly spaced dollops over half of the dough sheet. Use a wet finger or kitchen brush to lightly moisten the top of the dough surrounding each dollop of filling. Fold the other half of the dough sheet over the filling. Press the dough around each filling pocket to seal and work out air.

6. Sprinkle the tops with a bit more flour and cover them with a damp kitchen towel to prevent them from drying out.

7. Repeat the process for the 3 remaining dough balls.

Cook and Serve:

1. Carefully add your ravioli to the pot of boiling water. Boil them just until they all float, about 2 to 3 minutes.

2. Drain the ravioli into a colander.

3. Transfer your cooked ravioli to a large bowl and toss them with your sauce of choice.

4. Divide onto plates and serve.