Over the river and through the sage woods to ravioli dreams. The hero of our giant ravioli recipe today is sage. If you haven't tried sage leaves cooked in butter, then you’ve been missing out on a potential flavor adventure. Today’s Ravioli Gigante (yes, gigantic) recipe offers a chance to fix that!
This ravioli combines bold flavors in a giant creamy artichoke-filled ravioli package. Topped with fresh sage leaves that are fried until crisp in a combination of vegan butter and olive oil. The savory taste is as enormous as the ravioli, so together, these two become a fortress of flavor.
Make the pasta dough – In a mixing bowl, combine the 00 flour and the semolina. Add ½ cup of the warm water and mix with your hands. If the mixture is too dry continue adding 1 tbsp of water at a time until the dough doesn’t crumble. Knead the dough for 5 minutes until it is soft and pliable. Note: I use my Kitchen-aid mixer with a dough hook for kneading. Let the dough rest for 15 minutes.
Make the filling – Mix the ingredients in a food processor and pulse until combined.
Make the sage butter sauce – In a large skillet, combine the olive oil and vegan butter over low heat. Add the sage leaves and cook until sage is fragrant and crisp, about 3 minutes. Gently remove to drain on a paper towel. Turn off the heat.
Make the ravioli – Set your pasta machine to the thickest setting marked 1. Flatten one piece of dough into a thick square between your hands and feed it through the pasta roller. Turn the knob to 2 and repeat until the pasta sheet is rolled to number 6 or 7. Place the pasta sheet on a cutter board dusted with semolina. Cut into large squares 4 – 5″ in size. Fill 1 piece of dough with ⅓-½ cup of filling and press into a square leaving a 1/2″ border. Dip your finger in water and run around the edges of the square. Cover with another square of pasta and press to seal. Use a fork to crimp the edges. Bring a pot of salted water to a boil. Cook one ravioli at a time, about 4 minutes per ravioli. Gently remove with a slotted spoon, drain well and place of a warm platter. Keep warm on a well oiled platter in the oven while you cook the remaining ravioli.
To serve – Place on ravioli on a plate. Spoon some olive oil and butter sauce over the ravioli and top with 4 sage leaves. Sprinkle with cashew parmesan.
- 1 cup 00 flour
- 1 cup semolina
- ⅔ cup warm water, colored with a pinch of turmeric
- a 14 oz. block of extra firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 2 tsp white miso
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp lemon zest
- 6 artichoke hearts from a jar, drained and coarsely chopped
SAGE AND GARLIC BUTTER SAUCE
- 8 tbsp olive oil
- 6 tbsp vegan butter
- 3 oz fresh sage leaves, large leaves coarsely chopped, small leaves left whole
- cashew parmesan