Vegan Lobster Ravioli
Dive into an ocean of flavor with this elegant and cruelty-free Vegan Lobster Ravioli, a plant-based twist on the classic seafood delicacy. Crafted with tender homemade pasta infused with a hint of turmeric for color, these ravioli are filled with a luscious blend of chopped artichoke hearts, hearts of palm, creamy vegan cream cheese, crumbled nori for a subtle seafood essence, and a touch of zesty lemon. Each bite is perfectly complemented by a luxurious sauce made of white wine, vegan butter, olive oil, and fresh herbs like parsley and basil. This show-stopping dish is perfect for date nights, special occasions, or whenever you want to impress your guests with a gourmet meal that's entirely vegan. Ready in just over an hour, this recipe promises to elevate your plant-based cooking repertoire while keeping it indulgent and sustainable. Try this heavenly Vegan Lobster Ravioli tonight for a meal that's as sophisticated as it is satisfying!
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Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 0.75 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric
- 1 cup Artichoke hearts, drained and chopped
- 1 cup Hearts of palm, chopped
- 0.5 cup Vegan cream cheese
- 1 sheet Nori sheet, crumbled
- 1 teaspoon Lemon zest
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Vegan butter
- 0.25 cup White wine
- 2 tablespoons Fresh basil leaves, chopped
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, semolina flour, salt, and turmeric. Gradually add the water while mixing to form a dough. Knead for 10 minutes until smooth, then wrap it in plastic wrap and let it rest for at least 30 minutes.
Step 2
In a medium bowl, mix the chopped artichoke hearts, hearts of palm, vegan cream cheese, crumbled nori sheet, lemon zest, and garlic powder. Stir until well combined to create the filling.
Step 3
After resting the dough, divide it into two equal portions. Roll each portion out on a lightly floured surface to about 1/16 inch thickness.
Step 4
Place teaspoon-sized amounts of filling at 2-inch intervals on one sheet of dough. Brush a little water around the filling to help seal the ravioli.
Step 5
Carefully lay the second sheet of dough over the filling and press gently around each mound to seal. Use a ravioli cutter or a knife to cut into individual pieces.
Step 6
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 4-5 minutes, or until they float to the surface.
Step 7
In a large skillet, heat olive oil and vegan butter over medium heat. Add the white wine and let it simmer for 2 minutes. Stir in fresh parsley and basil.
Step 8
Gently transfer the cooked ravioli into the skillet, toss to coat in the sauce, and allow them to cook for an additional minute to soak up the flavors.
Step 9
Serve the ravioli warm with additional fresh herbs on top if desired.
Nutrition Facts
| Serving size | (996.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2166.4 |
| Total Fat 88.3g | 0% |
| Saturated Fat 48.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2659.8mg | 0% |
| Total Carbohydrate 280.6g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 3.6g | |
| Protein 53.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.1mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1041.3mg | 0% |
Source of Calories