Artichoke White Bean Ravioli Recipe [Vegan]

Sundays are a day I like to lounge around the house, unwind, turn off the phone and computer, spend quality time with my family, and occasionally make a special dinner. Having a quiet day is essential to my happiness. I love the idea of Sunday dinner, where you spend a little more time and love making a meal for your family. It is great to do it on a day you don’t have a million places to go, and you can really relax, get creative, have a glass of wine (if you’re like me) and be present.

While I was making homemade pasta and sipping a glass of red wine I felt transported to Italy. A favorite memory came to mind of little Old Italian ladies making pasta at a small rest stop in the country side of Italy. As much as possible, I tried to tune everything out and really enjoy the moment.

The homemade raviolis are delicious, and bursting with love. The bean and artichoke centers make the ravioli both satisfying and filling. I hope you enjoy them as much as we did!

Put your cute apron on and get into a blissful groove.

Artichoke White Bean Ravioli

Serves: 4 (approximately 40 ravioli)

Ingredients (Pasta Dough)

1 cup semolina flour
2 cups all-purpose flour
1 tsp salt
1 tbsp extra virgin olive oil
3/4 cup + 2 tbsp water, room temperature

Ingredients (Filling)

1 can (15oz. / 425g) cannellini beans, rinsed & drained
½ cup Williams-Sonoma Pizza Sauce Artichoke & Garlic
1/3 cup Daiya Mozzarella Style Shreds (vegan mozzarella cheese alternative)
1/8 tsp white pepper
1/8 tsp salt

Directions

For the pasta dough add the flours, salt, olive oil, and ¾ cup + 2 tbsp water to a bread machine or mixer using the dough hook. Mix for 10 minutes.

While the dough is mixing make the ravioli filling. To a food processor, add cannellini beans and artichoke and garlic pizza sauce. Pulse into a paste and scoop into a medium size bowl. Alternatively, mash beans and sauce by hand.

Stir Daiya Mozzarella style shreds into the bean mixture. Add salt and pepper, and stir to combine. Set aside.

When the pasta dough is done mixing, divide dough in half working with half at a time.

Roll dough to approximately 1/8 inch thickness. Cut into 3 inch wide strips.

Place mounds of filling (approximately 1-2 tsp. in size) in the center of the dough strips, spaced 1 inch apart.

Using a pastry brush and a small amount of water, slightly dampen the edges of the dough and in-between filling mounds.

Slice pasta dough in-between the filling mounds, and stretch dough around each filling mound, crimping the sides and front with your fingers.

Place onto a sheet of parchment paper while making the rest of the raviolis.

Repeat procedure with the second half of the pasta dough.

Bring a large pot of water to a boil. When the water boils, add a pinch of salt. Carefully place ravioli into boiling, salted water and cook for approximately 10 – 15 minutes (mine took 14 minutes to cook).

Serve drizzled with olive oil, marinara sauce or extra artichoke and garlic sauce.