A simple way of making ravioli using tomatoes. Instead of a traditional plain ravioli, why not try this colorful tomato ravioli made from fresh ingredients
I Love making ravioli for Valentine’s Day because it is a very hearty and delicious meal.
Plus the mushrooms in the sauce make it a perfect aphrodisiac.
This recipe only looks hard to make. In reality, it is very simple to make and you will need only a few ingredients.
Look at that beautiful red color! Don’t you just want to dive into your monitor and grab one of them?
I served this ravioli with a creamy and slightly spicy mushroom sauce. The mushroom is a perfect compliment to the squash stuffing in the ravioli
Another ingredient int his recipe is the pistachio. They also have aphrodisiac properties, so, this meal is a very potent meal.
I never hear complaints when guests eat the tomato ravioli. Everyone leaves the dining table with a smile on their face.
The ravioli dough takes a little kneading. If you have a pasta machine, use that instead of rolling the dough.
If you don’t have one, that is fine. Neither did I. A little elbow grease will do the trick.
What is the best tomato to use when making tomato ravioli?
For me, the campari tomato is always the go to favorite.
It doesn’t add any sourness to the dough. It does give the dough a wonderful red color
Campari tomatoes are on the sweeter side and they have less acidity than most tomatoes. This makes them perfect ingredients in heavy dishes
Adding ricotta cheese to the filling is great. Ricotta cheese, in my opinion, is the best cheese that works with this recipe. I always use the vegan version of ricotta cheese. I have a great ricotta cheese recipe that I always refer to when I make it. It is by the simple veganista and she use cashews to make her ricotta cheese.
So, overall, this recipe is for those who love homemade pasta. There is no substitute for fresh pasta.
What is your favorite meal to eat for valentine’s day?
I also have a vegan ravioli recipe stuffed with carnival squash. Its a quick and easy recipe to make for dinner.
How to make Tomato Ravioli
For the Tomato Ravioli
- 1 Cup All purpose flour
- 2 tsp flax seed meal
- 5 Campari tomatoes
- 1 yellow squash
- 1 green squash
- 1 tsp crushed black pepper
- 2 tsp ricotta cheese
- 1 tsp sea salt or to taste
- 1 tsp olive oil
- Water for boiling
- Partially peel both squashes
- Shred the squashes in long strips
- Puree the Campari tomatoes in a food processor
- Using a nylon sieve, separate the pulp and the liquid (See Notes)
- Place the all purpose flour into a mixing bowl and add the tomato liquid little by little.
- Keep kneading the dough as you add the tomato puree
- Knead well and make a ball
- Wrap the dough bowl in a plastic wrap and set aside for 20 minutes
- In a small frying pan, add the oil and allow it to warm
- Add the shredded squash to the oil and stir
- Add the salt and pepper.
- Once the squash starts to brown a little, turn of the heat and allow it to cool
- Take the dough and cut it into 4 equal parts. See notes
- Roll the dough making liberal use of all purpose flour to roll the dough
- Make the thickness to be about 2" high and allow the dough dry slightly
- Cut out about 2 inch squares
- Add the squash filling about 1/3 of the way from the edge of the left side
- Take the right side of the Tomato Ravioli and fold it over the stuffing
- Use a fork to seal the edges of the ravioli
- Do the same until you run out of filling
- Set the filled tomato ravioli aside for about 15 minutes
- In a small pan, bring about 3 cups of water to almost a boil
- While water is boiling, take a tray and line it with paper napkins.
- Add the filled raviolis slowly and allow them to rise
- When they rise, use a strainer to remove them from the water
- Place the raviolis in the tray with the napkin
- Allow them to cool
- In a small frying pan, add the butter and allow it to melt over medium heat
- Add the ravioli and a little water.
- Stir fry the tomato ravioli for a few minutes but do not over cook it
- Serve with my vegan mushroom stroganoff sauce