Ravioli Bolognese with Ricotta

A lot of people think that making ravioli at home is so difficult & time consuming, when really it’s so simple & easy to do! I love making homemade ravioli, especially being vegan, because you can fully customize them to your liking. But these ones filled with a homemade ricotta & spinach, and topped with from scratch bolognese & more of that ricotta are truly to die for!

This post is sponsored by Alpha Foods! If you haven’t heard of them, now you have! They make some of the MOST AMAZING frozen vegan products on the market, ranging from frozen burritos, tamales, pot pies, etc.- to chicken nuggets, and other vegan meats. And the quality is top notch. Even their frozen burritos when microwaved hold together, don’e explode, and the tortilla never gets that weird rubbery texture- plus they’re actually LOADED with filling.

You can find their products here https://alphaplantbased.com/, and I just want to give a huge thanks to Alpha for collaborating with me on this post and many more to come! I’m so excited to show y’all how easy it is to upgrade these frozen items into full blown meals.

Let’s start out with the ingredients you’ll need to make everything! It may seem a little intimidating, but I promise it’s mostly staple items!

Ravioli / Ricotta

  • 2 cups semolina flour
  • 1 tsp sea salt
  • ~1/2 cup lukewarm water
  • 1 block medium firm tofu
  • 2 tbsp vegan cream cheese
  • 1 tsp sea salt
  • 1 cup frozen spinach thawed & drained
  • 2 garlic cloves
  • 1-2 tsp regular unsweetened plant milk

Bolognese

  • 1 package Alpha Foods Sausage Crumbles
  • 4 tbsp olive oil
  • 3 carrots peeled
  • 2 stalks celery
  • 1 medium white onion
  • 5 garlic cloves
  • 2 cups red wine
  • 2 large tins whole tomatoes
  • Salt / pepper / crushed red pepper to taste
  • 2 large sprigs fresh basil
  • ¼ vegan parmesan cheese
  • 3 tbsp vegan butter

Now how do you make everything? Let’s do it!

*PRO TIP* Make your bolognese a day ahead of time, and reheat the day of. It makes it taste that much better.

Ravioli / Ricotta

  1. Mix the flour and salt on a clean dry surface or in a large mixing bowl until combined and make a well in the center of the flour.
  2. Pour the water in the well and mix the flour and water together with your hands until it forms a solid ball. Add more water/flour if needed.
  3. Knead the dough on a well-floured surface for 10 minutes. Split the dough into four balls of dough and cover three of them with plastic wrap.
  4. Roll out one segment at a time. Stretch the dough out until it’s thin, approximately 1/16th of an inch thick. Make the pasta into long sheets, flouring between sheets.
  5. In a food processor add your drained tofu, cream cheese, salt, garlic cloves, and plant milk & pulse until a ricotta texture forms. Reserve ¼ cup of this to top the pasta with, then transfer the rest into a bowl and fold in your thawed & drained spinach.
  6. Lay out your sheet and scoop 1 tbsp of the ricotta & spinach mixture in a line, leaving about an inch between each scoop. Fold the sheet of pasta over itself to close the ravioli, and using a ravioli cutter, cut out the ravioli around each ball of ricotta.
  7. Bring a pot of water to a boil and salt well, cook the ravioli until they float, then drain.

Bolognese

  1. In a food processor add your carrot, celery, onion, and garlic. Pulse until an almost paste forms.
  2. In a deep pot over medium heat, add your olive oil and your processed veggie mixture.
  3. Season with salt / pepper / chili flakes & cook over medium heat for about 10 minutes, stirring frequently.
  4. Add in your sausage and cook until just browned. Then add your wine and stir to deglaze the pan. Cook an additional 10 minutes.
  5. Add in your whole tomatoes (and juices), more salt / pepper / crushed red pepper to taste, and sprigs of basil. Bring to a boil, then reduce to a simmer and cover for 2 hours- stirring every 15 minutes or so.
  6. Remove the lid & add your vegan parmesan and butter. Adjust seasonings if necessary and cook for another 30 minutes.
  7. Serve on top of your ravioli with a scoop of reserved ricotta on top, and some fresh parsley or basil & vegan parmesan if desired.

Super easy, super delicious, and the perfect way to dress up some frozen vegan sausage. Trust me nobody would ever guess it was frozen after you serve them this! Plus homemade ravioli? Sign me up.

Once again I want to give a big thank you to Alpha Foods for sponsoring this post and allowing me to create some really amazing recipes for you guys. You know I’m all about easy, accessible meals, and showing y’all how to dress up an inexpensive and easy to make pot pie is so exciting! Keep an eye out for more recipes using Alpha’s products, and make sure to check them out! And if you make this, make sure to tag us both on social media so we can see it! Love y’all with my cold little heart.

Also make sure to check out their instagram for weekly givebacks so you can win yourself some free product!

Ravioli Bolognese with Ricotta

Making homemade ravioli at home is so much easier than you think! Plus making them 100% vegan, and topping with homemade bolognese and ricotta? You'll want to make this ASAP!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Ravioli / Ricotta

  • 2 cups semolina flour
  • 1 tsp sea salt
  • ~1/2 cup lukewarm water
  • 1 block medium firm tofu
  • 2 tbsp vegan cream cheese
  • 1 tsp sea salt
  • 1 cup frozen spinach thawed & drained
  • 2 garlic cloves
  • 1-2 tsp regular unsweetened plant milk

Bolognese

  • 1 package Alpha Foods Sausage Crumbles
  • 4 tbsp olive oil
  • 3 carrots peeled
  • 2 stalks celery
  • 1 medium white onion
  • 5 garlic cloves
  • 2 cups red wine
  • 2 large tins whole tomatoes
  • Salt / pepper / crushed red pepper to taste
  • 2 large sprigs fresh basil
  • ¼ vegan parmesan cheese
  • 3 tbsp vegan butter

Instructions

Ravioli / Ricotta

  1. Mix the flour and salt on a clean dry surface or in a large mixing bowl until combined and make a well in the center of the flour.

  2. Pour the water in the well and mix the flour and water together with your hands until it forms a solid ball. Add more water/flour if needed.

  3. Knead the dough on a well-floured surface for 10 minutes. Split the dough into four balls of dough and cover three of them with plastic wrap.

  4. Roll out one segment at a time. Stretch the dough out until it's thin, approximately 1/16th of an inch thick. Make the pasta into long sheets, flouring between sheets.

  5. In a food processor add your drained tofu, cream cheese, salt, garlic cloves, and plant milk & pulse until a ricotta texture forms. Reserve ¼ cup of this to top the pasta with, then transfer the rest into a bowl and fold in your thawed & drained spinach.

  6. Lay out your sheet and scoop 1 tbsp of the ricotta & spinach mixture in a line, leaving about an inch between each scoop. Fold the sheet of pasta over itself to close the ravioli, and using a ravioli cutter, cut out the ravioli around each ball of ricotta.

  7. Bring a pot of water to a boil and salt well, cook the ravioli until they float, then drain.

Bolognese

  1. In a food processor add your carrot, celery, onion, and garlic. Pulse until an almost paste forms.

  2. In a deep pot over medium heat, add your olive oil and your processed veggie mixture.
  3. Season with salt / pepper / chili flakes & cook over medium heat for about 10 minutes, stirring frequently.

  4. Add in your sausage and cook until just browned. Then add your wine and stir to deglaze the pan. Cook an additional 10 minutes.

  5. Add in your whole tomatoes (and juices), more salt / pepper / crushed red pepper to taste, and sprigs of basil. Bring to a boil, then reduce to a simmer and cover for 2 hours- stirring every 15 minutes or so.

  6. Remove the lid & add your vegan parmesan and butter. Adjust seasonings if necessary and cook for another 30 minutes.

  7. Serve on top of your ravioli with a scoop of reserved ricotta on top, and some fresh parsley or basil & vegan parmesan if desired.

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