Vegan Sweet Corn Ravioli

I don’t know why more people don’t make their own homemade pasta. If anyone wants to tell you that it takes too long, show them this recipe. 2 ingredients, 2 minutes of cook time.. So simple and quick you’re going to want pasta every night!

I filled my ravioli with a sweet corn and tofu mixture and topped it off with a simple spicy olive oil. This pasta recipe can be used to make ravioli, linguine, or lasagna and you can have it with any type of sauce!






2 cups white pasta flour

3/4 cup warm water


2 cups cooked sweet corn

1/2 block firm tofu

3 tbsp almond milk

salt and pepper


4 tbsp olive oil

3-4 dried red chilis


DOUGH: begin by creating a hole in the center of the flour. Slowly pour the water into the hole while stirring with a fork until mostly combined. Dump the crumbly dough onto a clean floured surface and kneed for about 5 minutes until combined into a firm dough. Form the dough into a ball and cut into 2 balls.

FILLING: add corn, tofu, almond milk, salt and pepper to a blender. Pulse until combined but still chunky. Adjust seasoning.

ROLL: using a rolling pin, roll the dough out into a thin sheet. Using a pizza cutter, cut the sheet into strips the size that you want the ravioli to be.

FILL: place small amounts of the corn filling onto one strip of dough and place another strip on top.

SEAL: apply a small amount of water around the edges and crimp the dough all the way around each mound of corn forming a tight seal. If some corn squishes out, just wipe it away and continue.

CUT: cut into separate ravioli and make sure all sides are sealed

SAUCE: add olive oil, dried red chilis, and pepper to a small sauce pan and heat on low

COOK: drop 5-6 ravioli into boiling water for 2-3 minutes (depending on size)

FINISH: drizzle oil over cooked ravioli and top with vegan parmesan cheese and chopped basil.





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