This gorgeous vegan laminated herb pasta is much easier than it looks and will impress anyone, vegan or not.
It’s the perfect dish to serve at a date when entertaining, or just to show off on IG! 😉
For this recipe, I worked with Fran from fransfuturekitchen.com.
I first met her in a vegan Facebook group, where she was promoting her blog and stating that she had just started blogging pretty much around the same time as I did!
Absolutely go check out her blog and follow her on social media. She is such a sunshine of a person and will brighten your day with her warmth, creativity, and knowledge!
We had so much fun creating this recipe together and we’ll definitely do another cooking session, as soon as it’s safe to hang out again.
This vegan laminated herb pasta isn’t just beautiful,
It’s also
dairy-free
egg-free
easy to make
insanely impressive!
What herbs to use
- Avoid herb leaves that are very long to begin with, since they will stretch during the lamination process
- Make sure you choose leaves that are soft and don’t have any pointy stems as they can potentially puncture and break your dough
- If your leaves are too thick or hard, you can blanch them in hot water for a few seconds and dry them on a kitchen towel before using.
- We tried using smaller pink chard leaves, which ended up being too juicy and leaking pink all over our first sheet. It ended up making a pretty cool effect, but it did compromise the structural integrity of our dough a bit.
- We ended up using coriander/cilantro, sage, basil, oregano, pea sprouts, and nasturtium.
General Advice
- Make sure you dust the workspace with enough flour, so your dough doesn’t stick!
- If you don’t have a pasta machine, you can also roll the dough out by hand. It will just be a bit thicker in general then.
- Or buy your pasta machine here.
- You can definitely skip the ravioli part and cut the laminated dough into thick pappardelle!
- Or, you can save some time by only using laminated dough for the top part of the ravioli and using regular dough for the lower part and just plate them pretty side up. Your guests will still be impressed!
- If you can’t find Semolina di Grand Duro Rimacinata in store, you can order it here.
Vegan Laminated Herb Ravioli Recipe
Vegan Laminated Herb Ravioli
Servings: 2 People
Equipment
- Pasta Machine or rolling pin
- Food processor
Ingredients
Dough
- 100 g Semolina di Grano Duro Rimacinata
- 100 g Farina Typo 0 wheat flour type 550 in Austria
- 100 ml warm water
- Handful Herbs and Edible Flowers (we used fresh coriander, cress, basil, sage and oregano)
Vegan Ricotta Filling
- 200 g Tofu
- 50 g Cashews soaked
- ½ Lemon juiced
- 5 tbsp Water
- ½ tsp Salt
- ¼ tsp Garlic Powder
- 4 tbsp Nutritional Yeast
- Fresh Pepper
Sage "Butter"
- Handful Fresh Sage
- 2-3 tbsp Olive Oil
Instructions
Dough
- Combine the two flours in a large mixing bowl.
- Make a wide well in the flour and add the warm water.
- Using a fork, gradually mix the flour into the liquid.
- Once it gets too thick to further mix, transfer everything to a flat surface and combine everything into a dough.
- Knead the dough for about 10 minutes until it is well combined.
- If needed add more water by making your hands wet.
- To check the consistency: If you make a dent with your finger, it should bounce right back.
- Wrap the dough in plastic wrap and let it sit for at least 30 minutes.
The Filling
- While the dough is resting prepare the filling. Simply add all ingredients to a blender. Once blended, give it a taste and see if you want to add anything else.
- If the mixture doesn't come together, simple add more water gradually.
Making the laminated herb pasta
- Once the dough has rested, cut it into four pieces.
- Take one piece and roll it into a thin sheet using your pasta machine by starting with your thickest setting and adjusting it by one setting each time you roll your dough through.We used an Atlas pasta machine starting at 1 and stopping at 6, but this really depends on the consistency of your dough.
- Transfer it back to a flat surface, dusted with flour, and cut it in half (you can fold it to find the middle).
- Lightly brush one half of the pasta with water. Lay the herbs across this wet half in a pattern you like.
- Carefully lay the second half of dough on top and press to seal it together.
- Once again roll the dough through your machine two settings up (for us it was 4) and then again some settings thinner until you reach your desired thickness (for us it was 6).
Making the ravioli
- Bring a pot of salted water to simmer.
- In the meantime, once all sheets have been rolled out, take one pasta sheet and place teaspoons of the filling on the pasta, about 4 cm apart.
- Brush the space in between with water and cover the sheet with a second sheet of pasta, pressing out the air.
- Press firmly between the filling to seal. Using a knife, cut it into individual ravioli.
- Carefully place the pasta in the water and let them simmer for about 3 to 5 minutes until they float at the top.
- In the meantime, slightly brown the sage in the olive oil.
- Once the ravioli are ready, transfer to plates and cover with the sage dressing. Enjoy!
Video
If you enjoyed our vegan laminated herb pasta, be sure to check out
my other recipes here!
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