Fresh, homemade ravioli filled with creamy vegan ricotta, sweet corn, and spinach makes for a delightful and satisfying meal. The silky, buttery sage sauce with nutmeg and thyme complements the ravioli perfectly, bringing a touch of warmth to every bite. This vegan ravioli is an ideal choice for a cozy dinner or a weekend cooking project.
Ingredients for 4 Servings
Ravioli Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil (EVOO)
- 3/4 cup warm water
Ravioli Filling
- 2/3 cup vegan ricotta (such as Kite Hill)
- 1 cup frozen or fresh corn
- 1 cup fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
For the Sage Butter Sauce
- 3 tablespoons vegan butter
- 5-6 fresh sage leaves for garnish
- 1/2 cup fresh or frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon nutmeg
- 1/2 cup unsweetened plain cashew milk
- Vegan Parmesan, for garnish
- Salt and pepper, to taste
Preparing the Ravioli Filling
- Sauté the Vegetables: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach, corn, garlic powder, and onion powder. Sauté until the spinach is wilted, and the corn is soft. Ensure there’s no liquid remaining from the spinach.
- Blend the Filling: Transfer the cooked mixture to a food processor. Add the vegan ricotta, salt, and pepper. Pulse until combined and smooth. Set aside while you prepare the ravioli dough.
Making the Ravioli Dough
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the olive oil and warm water, and knead until the dough becomes thick and elastic, about 5-7 minutes. Cover the dough with a cloth and let it rest for 30 minutes.
- Roll Out the Dough: Once rested, divide the dough into 6 equal portions. Using a rolling pin, roll each piece until it’s approximately 1 mm thick and in a rectangle shape, which will help with fitting into a ravioli mold if you’re using one.
- Fill and Shape the Ravioli:
- Place a piece of rolled dough over the ravioli mold, dusting it lightly with flour to prevent sticking.
- Spoon 1 teaspoon of filling into each section, being careful not to overfill.
- Lay another sheet of rolled dough on top and seal the edges by gently rolling your rolling pin over the top.
- Repeat the process with the remaining dough and filling.
Cooking the Ravioli
- Boil the Ravioli: Fill a large pot with salted water and bring it to a boil. Add the prepared ravioli and cook for 3 minutes or until they float to the surface. Use a slotted spoon to remove them carefully.
Making the Sage Butter Sauce
- Melt the Butter: In a large skillet, melt the vegan butter over medium heat. Add the cashew milk, nutmeg, thyme, vegan Parmesan, corn, salt, and pepper, and stir to combine.
- Simmer the Sauce: Allow the sauce to simmer and thicken for 2-3 minutes. Add the cooked ravioli to the skillet and stir gently to coat each piece fully in the sauce.
Serving the Corn and Vegetable Ravioli
Serve the ravioli hot, garnished with fresh sage leaves and an extra sprinkle of vegan Parmesan. This dish pairs well with a simple green salad or steamed vegetables.
Tips for Success
- Prevent Sticking: Dust your work surface and ravioli mold with flour to avoid sticking while assembling the ravioli.
- Resting the Dough: Allowing the dough to rest for at least 30 minutes is essential for a soft, elastic texture.
- Sauce Consistency: If your sauce seems too thick, add a little more cashew milk until it reaches your desired consistency.
Storage and Reheating
Any leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cashew milk to keep the sauce creamy.
This Corn and Vegetable Ravioli is a vibrant, flavorful dish that brings a hint of sweetness from the corn and a rich, nutty flavor from the sage butter sauce. Enjoy this homemade meal as a cozy and satisfying treat!
Corn and Vegetable Ravioli Recipe
A delicious, vegan corn and vegetable ravioli recipe made with fresh homemade dough and filled with a savory mixture of spinach, corn, and vegan ricotta. Topped with a creamy sage-infused butter sauce, it’s perfect for a satisfying, plant-based meal.
Ingredients
Ravioli Dough
- 2 ½ cups flour
- ½ tsp salt
- 1 tbsp extra virgin olive oil
- ¾ cup warm water
Ravioli Filling
- ⅔ cup vegan ricotta such as Kite Hill
- 1 cup corn fresh or frozen
- 1 cup fresh spinach
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Sauce
- 3 tbsp vegan butter
- 5-6 leaves sage for garnish
- ½ cup corn fresh or frozen
- 1 tsp dried thyme
- 1 tsp nutmeg
- ½ cup unsweetened plain cashew milk
- vegan Parmesan to taste
Instructions
Prepare the Filling
- Heat olive oil in a pan over medium heat. Add spinach, corn, garlic powder, thyme, and onion powder. Sauté until spinach is wilted and corn is soft, with no liquid left from the spinach.
- Transfer mixture to a food processor. Add vegan ricotta, salt, and pepper to taste. Pulse until combined. Set aside.
Prepare the Dough
- In a bowl, combine flour and salt. Add olive oil and warm water, kneading until a thick and elastic dough forms. Cover and let rest for 30 minutes.
- Divide dough into 6 pieces. Roll each piece into a 1 mm thick rectangle. Place one piece over a ravioli mold, sprinkling lightly with flour to prevent sticking.
- Spoon 1 tsp of filling into each section of the mold. Place another piece of rolled dough on top. Seal edges by rolling a pin over the top, gently at first, then firmly.
- Repeat with remaining dough and filling until all ravioli are made.
Cook the Ravioli
- Fill a large pot with salted water and bring to a boil. Add ravioli and cook for 3 minutes or until they float. Remove and set aside.
Make the Sauce
- In a pan, melt vegan butter over medium heat.
- Add cashew milk, garlic powder, nutmeg, thyme, vegan Parmesan, corn, salt, and pepper. Stir to combine and bring to a simmer. Cook until thickened, about 2-3 minutes.
- Add cooked ravioli to the sauce and stir until fully coated.
Notes
- Ensure ravioli edges are tightly sealed to prevent filling from leaking during cooking.
- Adjust salt and pepper to taste in both filling and sauce.
- For extra flavor, use fresh herbs in the filling and sauce if available.
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