Fresh Pasta for EVERYONE + Vegan & GF Option!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor.

semolina flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a nutritious substitute.

Add 2 1/2 cups of all-purpose flour, 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt into a bowl and mix together.

Add 1/2 tablespoon of olive oil and 1/2 cup plus 1 tablespoon of warm water to the dry ingredients.

Mix until a shaggy dough forms, then knead into a smooth ball.

Cut the dough into four pieces and cover the pieces not in use.

Flour your surface and roll out one piece of dough until thin using a rolling pin.

Use a ravioli stamp to mark where the filling will go.

Prepare the filling by blending together 1/2 block of firm tofu, 1/2 cup of thawed frozen peas, salt, vegan parmesan, juice of 1 lemon, and non-dairy milk until smooth.

Place the filling on the marked dough, fold over, and seal the edges with the ravioli stamp or fork.

Place the ravioli on a floured surface while making the rest.

Bring a pot of salted water to a boil and add the ravioli.

Cook for 3-5 minutes until they float to the top, then transfer to a pan with olive oil and peas.

Add lemon juice and zest, and garnish with flaky sea salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens