Mediterranean Roasted Vegetable Ravioli (vegan ) Recipe
Slow roasted carrots, string beans, cauliflower, broccoli, sweet peas, sweet corn, caramelized onions and red peppers wrapped in fresh vegan (egg-free) pasta in a large medallion-shaped ravioli. Tossed in a plum tomato sauce and broccoli florets.
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Ingredients
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Vegetables
Pasta
Sauce
Method
Roasting Vegetables
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Vegetables
Chop the carrots, string beans, cauliflower, broccoli, red bell pepper, and onion into small, even pieces.
- 3
Caramelize Onions
In a pan, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and sauté until golden brown, about 10-15 minutes.
- 4
Toss and Roast
In a large bowl, combine all the chopped vegetables with caramelized onions, remaining olive oil, salt, and black pepper. Spread the mixture on a baking sheet and roast for 25-30 minutes until tender.
Making Pasta
- 5
Prepare Dough
In a mixing bowl, combine vegan flour and salt. Gradually add water and olive oil, mixing until a dough forms. Knead for about 5 minutes until smooth.
- 6
Roll Out Dough
Divide the dough into quarters. Roll each piece out on a floured surface until thin enough to see your hand through.
- 7
Cut and Fill Ravioli
Cut the rolled dough into squares. Place a spoonful of roasted vegetable mixture in the center of half the squares. Wet the edges with water and place another square on top, sealing the edges with your fingers.
Cooking Ravioli
- 8
Boil Water
Bring a large pot of salted water to a boil.
- 9
Cook Ravioli
Gently add the ravioli to the boiling water and cook for about 4-5 minutes, or until they float to the surface.
Making Sauce
- 10
- 11
Add Tomatoes and Herbs
Add canned plum tomatoes, basil, oregano, and salt and pepper to the saucepan. Simmer for 15 minutes.
Serving
- 12
Plate the Dish
Drain the cooked ravioli and add them to the sauce. Toss gently to combine. Serve warm, garnished with additional basil if desired.
