Homemade vegan ravioli is easier than you think, and delicious too! Made with homemade pasta dough stuffed with creamy dairy-free ricotta basil filling, serve them with your favorite sauce for a delicious and comforting meal!
Stir the flour and salt together in a medium mixing bowl, then stir in the water and olive oil. Mix until a dough is formed.
Turn the dough onto a lightly floured surface and knead it until it's smooth and elastic, about 5 minutes.
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.
While the dough rests, place the cashews, garlic, milk, lemon juice and salt into the bowl of a food processor bowl fitted with an s-blade. Blend until relatively smooth (it doesn't have to be perfect).
Break the tofu into a few chunks and add it to the food processor, along with the basil and black pepper. Pulse the machine until the ingredients are well combined but a bit chunky, like ricotta cheese.
Sprinkle two baking sheets with a thin layer of cornmeal.
Heat your water for boiling the ravioli while you make them. Place a large pot of salted water over high heat. If it comes to a boil before you're ready, just lower the heat to keep it at a simmer, then bring it back to a rolling boil when ready.
Divide dough into four equal portions and roll each one into a ball. Place one portion onto 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.
Take the dough ball that's outside of the bowl and use a lightly floured rolling pin to roll it into a rectangle that's about ⅛ inch thick, 12 inches wide, and 9 inches tall. (Note 1)
Use a knife to score your dough rectangle, dividing it in half widthwise.
Place the filling in evenly spaced dollops over only the left half of the dough, creating four rows of two dollops (see photo within the post). (Note 2)
Use a wet finger or kitchen brush to lightly moisten the top of the dough surrounding each dollop of filling. Fold the right half of the dough over the left half. Press the dough around each filling pocket to seal and work out air bubbles.
Use a ravioli stamp to cut the ravioli around the filling pockets. (Note 3)
Arrange the ravioli in single layers on the cornmeal coated baking sheets as you cut them. Sprinkle the tops with a bit more cornmeal and cover them with a damp kitchen towel to prevent them from drying out.
Repeat the process for the 3 remaining dough balls.
Carefully add your ravioli to your pot of boiling water. Boil them just until they all float, about 2 to 3 minutes.
Drain the ravioli into a colander.
Transfer your cooked ravioli to a large bowl and toss them with sauce.
Divide onto plates and serve.