Name: Vegan Cheese & Ramp Ravioli
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 Tbsp Flax Meal; 6 Tbsp Warm Water; 3 Cups Gluten-Free Flour; 1 tsp Salt; 1 Cup Water; 4 Tbsp Olive Oil; 3 Cloves Garlic (Minced); 1 Bunch Ramps (Chopped with white stems separated from leaves); Vegan Ricotta (Try this recipe for Simple Vegan Ricotta Cheese); 2 Tbsp Vegan Butter; 3 cloves Garlic (Sliced); 15-20 Sage Leaves; 2 Tbsp Walnuts (Chopped); 1 ramp (Chopped with white stems separated from leaves)

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A homemade gluten-free ravioli that is filled with creamy vegan ricotta cheese and wild ramps. This plant-based spring entrée is creamy, hearty, and absolutely delicious.

Homemade Pasta

We love pasta. But we really LOVE homemade pasta! This vegan ravioli is easier than you think and the reward is completely worth your time!

Ravioli is one of the easiest pastas to make at home. If you have a pasta maker or a pasta attachment for your stand mixer, it speeds the process along even faster.

Necessary Ingredients

Minimal ingredients are needed for this tasty homemade ravioli. But additionally, store-bought substitutions can also cut down on the prep time needed for this vegan pasta. Here is what you will need:

For the dough:

Flax eggs – Make 2 “eggs” of flaxseed meal and warm water first because they will need about 10 minutes to absorb and turn into an egg-like consistency or an egg replacer can also be used. This will bind your ingredients and turn it into dough.

Flour – We used a gluten-free flour, Bob’s Red Mill GF 1 to 1 Baking Flour, but whole wheat or all-purpose flour can also be used.

Salt – Pasta dough requires salt. It provides necessary flavor but you don’t need a lot. Only 1 teaspoon is needed for those concerned about sodium intake.

Olive Oil – Extra Virgin Olive Oil works well and it adds a little bit of needed fat and flavor.

For the Filling:

Vegan Ricotta Cheese – The dairy-free cheese can be homemade using this Simple Vegan Ricotta Cheese recipe or you can use store-bought cheese. Brands such as Tofutti or Kite Hill now make a vegan ricotta that can be found at most grocery stores.

Garlic – The garlic provides a savory robust flavor that enhances the wild ramps and mild ricotta.

Ramps– This fun spring ingredient tastes like a mild onion. They can often be found at farmers markets or specialty grocery stores. However, they can also be replaced with leeks, onion, or scallions if ramps aren’t in season or you can’t track them down.

Making Your Vegan Cheese & Ramp Ravioli

Once you have your sheets of dough, simply dollop your cheese and ramp mixture (about 1 tsp of each) between 2 sheets of dough and cut. We like to use a simple ravioli cutter for a fancy touch.

One tip: Be sure to use extra flour on the surface where you are forming the ravioli. This will help to ensure that they don’t stick. If the dough ever begins to feel sticky, add a sprinkle of flour.

Then you can boil your pasta immediately to enjoy that day or refrigerate/freeze your prepared ravioli for an incredible future meal. Trust us, a little time is well worth the effort for this Vegan Cheese & Ramp Ravioli.

Frequently Asked Questions & Tips:

When are ramps in season?
- They are in season from April to early June, depending slightly where you live. This seasonal ingredients is worth the wait!

Can ravioli be made without a pasta maker or attachment?
- Yes. You can also roll the prepared pasta dough with a rolling pin. If rolling, it should be thin, about 2-3 millimeters in thickness. This is also a great option if you have a few scraps of dough towards the end. It’s an easy way to not waste any precious ravioli.

How long will it keep?
- The formed ravioli can be refrigerated for 3-4 days and then cooked when ready or you can freeze them for up to 3 months.

Time Saving Tips:

- Buy dairy-free ricotta instead of making your own.
- Make the ricotta a day or two in advance.
- Instead of making your own dough, cook lasagna noodles and then fill and cut them into ravioli or use store-bought dumpling wrappers for a quick and easy option. (Yes, they would technically be dumplings then, but it will still taste divine! 😄)
- Use pre-made sauce instead of making your own from scratch.

A Quick & Easy Vegan Butter Sauce

The ravioli for this recipe will take some time to make. But it will be worth it! However, the delicious sauce can be made in minutes.

This Browned Butter, Sage, and Walnut Sauce pairs wonderfully with the cheesy ramp ravioli. It’s savory without overpowering the noodles.

This is what you will need for this easy homemade sauce:

Vegan Butter
Chopped Walnuts
Fresh Sage
Garlic
Optional: Chopped Ramps

Simply prepare the ingredients and heat the butter and garlic until it is starting to brown. Then, add the other chopped ingredients and you’re done. So easy! 🙌

Restaurant Quality at Home

If you love pasta, this homemade vegan and gluten-free ravioli is A MUST. There really is nothing better than this Vegan Cheese & Ramp Ravioli. Enjoy!

Vegan Cheese & Ramp Ravioli

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Author: Meatless Makeovers
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Category: Pasta
Method: Boil, Saute
Cuisine: Italian
Diet: Vegan

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Description

A decadent homemade vegan and gluten-free ravioli that’s perfect for your next date night! Creamy dairy free ricotta and savory wild ramps bring this ravioli to another level.

Ingredients

Scale

Ravioli Dough:

2 Tbsp Flax Meal
6 Tbsp Warm Water
3 Cups Gluten-Free Flour
1 tsp Salt
1 Cup Water
4 Tbsp Olive Oil

Filling:

3 Cloves Garlic (Minced)
1 Bunch Ramps (Chopped with white stems separated from leaves)
Vegan Ricotta (Try this recipe for Simple Vegan Ricotta Cheese)

Sauce:

2 Tbsp Vegan Butter
3 cloves Garlic (Sliced)
15–20 Sage Leaves
2 Tbsp Walnuts (Chopped)
1 ramp (Chopped with white stems separated from leaves)

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Instructions

Vegan Eggs: In a small bowl, add the flax meal and warm water and set aside to absorb for at least 10 minutes.
Make the Ricotta, if not using store bought.
The Dough: In a large mixing bowl add the flour and salt, stir to combine. Using a spoon create a crater in the middle of the flour.
Add the water, oil and flax mixture to the center of the flour. Mix until well combined.
Once combined, knead the dough on a floured surface for 10 minutes. Place the kneaded dough into a bowl and cover with plastic wrap or a clean dish towel for 1 hour.
Prepare the Ramps: Meanwhile chop the ramps completely, separate the chopped leaves from the white ends. Mince the garlic.
In a skillet over medium heat, add 1 Tbsp olive oil. Place the chopped white part of the ramp first and allow to cook for 2 minutes.
Next, add the chopped ramp leaves and the garlic. Cook, stirring frequently for 3 minutes. Transfer to a bowl and set aside.
Making the Ravioli: Once the dough has rested, cut it into 8 equal pieces. Working in batches roll out the dough on a floured surface. Your dough should be about 3mm thick after rolling.
Dollop 1 tsp vegan ricotta cheese about 3 inches apart along your rolled out dough. Place 1 tsp of the ramp filling onto each dollop of ricotta.
Place another rolled out piece of dough over the filling piles. Carefully press out any trapped air and seal your ravioli tightly using your finger and cut them out with a knife or with a ravioli cutter. Dust your fresh ravioli with flour and set aside.
Put a large pot of water on the stove to boil.
Make the sauce (if using store bought skip to step 16.) In a skillet over medium/low heat, melt the butter. Stir the butter frequently until it has a slight golden brown color. Approx. 4 minutes.
Add the garlic, white part of the ramps, and the walnuts. Cook stirring constantly until garlic begins to brown. Approx. 3 minutes.
Remove the sauce from the heat, add the ramp greens and sage leaves to the sauce and set aside.
Once your water is boiling, place a few ravioli into the water at a time. Allow them to boil for 3-4 minutes.
Serve: Plate the ravioli and spoon the sauce over them. Garnish with red pepper flakes, black pepper, or grated vegan parmesan, if desired. Serve immediately and enjoy!
Store uncooked ravioli in the fridge for up to 3 to 4 days or freeze for up to 3 months.