Mediterranean Vegan Ravioli Recipe
egg-free vegan ravioli with slow roasted carrots, string beans, cauliflower, broccoli, sweet peas, sweet corn, caramelized onions, and red peppers, plum tomato sauce, broccoli florets
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Ingredients
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Ravioli Dough
Filling
Plum Tomato Sauce
Garnish
Method
Ravioli Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the olive oil and water. Mix until the dough comes together, then knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 2
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Chop the carrots, string beans, cauliflower, broccoli, and red bell pepper into small pieces. Spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until tender.
- 3
Caramelize the Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized, about 15 minutes.
- 4
Mix the Filling
In a large bowl, combine the roasted vegetables, caramelized onions, sweet peas, and sweet corn. Mix well and adjust seasoning with salt and black pepper to taste.
Plum Tomato Sauce
- 5
Make the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the canned plum tomatoes, basil, salt, and black pepper. Simmer for 15-20 minutes, crushing the tomatoes with a spoon until the sauce is thickened.
Assembly
- 6
Assemble the Ravioli
Roll out the dough on a floured surface until thin. Cut into squares. Place a small spoonful of the filling in the center of each square. Fold the dough over to form a triangle and seal the edges by pressing with a fork.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Serve
- 8
Serve the Dish
Plate the ravioli and top with the plum tomato sauce. Garnish with steamed broccoli florets and a drizzle of olive oil.
