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)
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.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Cheese & Ramp Ravioli, Vegan Ramp Recipe, Homemade Springtime Ravioli
