Vegan Pistacho Pesto Ravioli
Whenever I start with a recipe category, I’m off to dreaming of the next variation! Currently I’m in a homemade pasta phase as homemade is completely different than any store bought variety you can pick up. There is also something about the process that I’m just drawn to. It’s fun, it’s something you can do together, and there is just such a history behind homemade pasta.
Since just about all homemade pasta calls for eggs, it can be hard finding a recipe that works. Gnocchi, which is potato based, you can easily skip the eggs. However, every other variety can be a struggle. That being said, I’ve been on a mission to explore various vegan pasta recipes. We did a beet pasta the other week and I knew.. we had to have a staple vegan ravioli!!
What’s great about this recipe is that it’s quick, easy, requires on 4 staple ingredients, you can mix it up and roll basil and other herbs into the dough, pasta is perfect for any season, you can mix up the filling, you can pan fry these in a drizzle of olive oil (omg so good!), they can be made into various shapes, can be frozen, great for entertaining and the list goes on!
If you love homemade pasta, you have to try this staple vegan Pistachio Pesto Ravioli!
Why this recipe is great:
The pesto is great for countless dishes
Can easily be frozen
You can press herbs into the dough
Vegan Pistachio Pesto Ravioli
- Total Time: 40 minutes
- Yield: 10 ravioli 1x
- 2 cups unbleached all-purpose flour
- 1 cups water
- 1 Tbsp oil
- 1 tsp salt
- 2 garlic cloves, peeled
- 1/2 cup Follow Your Heart vegan parm (optional)
- 10 basil leaves (1 cup)
- 1/2 cup unsalted natural pistachios
- 2 cups baby arugula
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- Salt/Pepper as needed
- TO PREPARE FILLING: Throw everything in a food processor, blend until smooth. Set aside.
- TO PREPARE DOUGH: Sift flour into a large bowl.
- Make a well and add the water, oil, and salt.
- Begin to mix by slowly adding the flour into the water around the well.
- Once mixing becomes too hard to do in the bowl, dump the mixture onto a floured surface and knead until combined.
- knead it for a few minutes, lay a towel over it to let it rest, then return and repeat a few times until I have a nice smooth dough.
- Wrap it in plastic wrap and let it rest on the counter for a minimum of 30 minutes.
- TO ASSEMBLE
- Once your dough has rested, lay out a piece of parchment paper to prep the raviolis on. This will allow you to pick them up easier once complete.
- Cut 2 sections of dough (one top, one bottom) and flatten them as much as you can. Run the bottom thru the pasta maker (I have Kitchen aid attachments) on setting 4. Keep running thru multiple times until you get a long sheet. Try and get the thickness the same throughout and as thin as you can.
- Now roll out the top portion with the basil leaves. Follow the same process above, but when you’re done. Lay out the dough and on half of the dough place basil leaves. Cover with the other half of the dough and fold over them. Gently place them thru the pasta machine 1 more time. You’ll get the best clarity after going thru once. If you go through again it will press the leaves so much they’ll be in pieces.
- After both pieces are ready spread 1 tbsp of the pesto on the non leaf side and lay the leaf dough on top, pressing out all the air around the filling. Place the raviolis on a baking sheet covered with parchment paper. With your pasta stamp go thru and press out the raviolis. Repeat the process with the remaining dough, running it through, topping with pesto, then covering and stamping.If you want to save them for later, place the raviolis in the freezer now on a baking sheet.
- COOK THE PASTA: Bring a large stock pot of water to a boil.
- Boil for 10-14 minutes if from frozen, if fresh about 5 minutes should do it. Boil raviolis for 2-3 minutes.
- Drain and serve with your marinara and garnish with basil and olive oil.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Serving Size: 1