Holy Moli Ravioli

July 20, 2018



I have always thought of ravioli as those bags of frozen premade squares that you plop in boiling water for a few minutes then they are ready.  Never have I ever made ravioli from scratch but this ended up being surprisingly easy. If you have a pasta machine, lucky you. If you don’t, don’t worry, you can still make this but you will have to work a bit harder for it.




1 ½ cups flour + extra for kneading

¼ cup aquafaba, chilled (liquid from canned garbanzo beans)

¼ cup salted water

1 tablespoon olive oil

1 teaspoon salt


  1. Mound flour in a large mixing bowl or on a clean work surface and create a well in the center.

  2. Add a small amount of the aquafaba and salted water into the well then add olive oil and salt.

  3. Start mixing using your hands and add small amounts of your water and aquafaba as you go.

  4. If dough is sticky, add flower as needed.

  5. Kneed using the heel of your had for around 15 minutes until dough is smooth.

  6. Let dough rest for about an hour then cut into four equal sections.

  7. To flatten dough, either use a floured pasta crank or roll it out each section of dough with a rolling pin. Keep rolling or cranking until the dough is transparent.

  8. Keep covered until ready to assemble the ravioli.


Cheese filling:


1 ¾ cup cashews

¼ cup water

2 tablespoons lemon juice

2 teaspoons apple cider vinegar

½ teaspoon salt

¼ cup fresh basil leaves

1 small clove garlic or ½ teaspoon garlic powder


  1. Soak nuts overnight or boil nuts in water until soft (around 4 minutes in the microwave)

  2. Add soft nuts and all ingredients to your favorite blending machine or food processor and process until smooth.

  3. Cheese should not be runny, it should be moundable. If it is runny, add more nuts.




  1. Place dollops of the desired filling about two inches apart on one of your sheets of pasta dough.

  2. Brush edges of the dough and in between each filling with aquafaba.

  3. Cover this with a second sheet of dough and press edges together and in between the filling section.

  4. Repeat with other two sheets of dough.

  5. Use knife or pizza cutter to cut between the fillings to cut out the ravioli.

  6. Sprinkle the squares with flour to prevent sticking while cooking.






Cooking the Ravioli


  1. Boil water in large pot.

  2. Add ravioli one at a time and boil for 3-5 minutes until they float.

  3. Cover in desired sauce and enjoy!



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