Ravioli are a true hero of Italian cuisine, with roots embedded as far back as the 14th century, having debuted as a culinary term in the private letters of Francesco di Marco Datini, the famed Merchant of Prato. Unlike many other types of pasta, there is no one specific centre of origin for ravioli. Instead, variants of the dish occur across Italy, with a plethora of regions and towns boasting their own unique take on the filling.
Traditional ravioli are prepared using flour and eggs, though we feel these elegant and delicious parcels of pasta joy should be savoured by all, including our plant-based friends. Enter pasta bianca - the vegan pasta hero with humble roots. Born from the cucina povera (poor cooking) tradition of the Italian South - informed by limited access to expensive ingredients such as eggs - pasta bianca is a classic and versatile pasta dough formed of merely flour and water, that proves essential when preparing delicious plant-based Italian dishes. Filled with fresh peas and gently sautéed shallots, our bright vegan ravioli are a tasty and healthy plant-based take on the globally-adored pasta classic.
Vegan pea & shallot ravioli recipe
Serves 4
Prep time: 60 minutes
Cook time: 5 minutes
Calories per serving: 363kcal (excludes sauce)
Ingredients
For the filling
- 2 cups peas
- ⅓ cup shallots, minced
- ¼ cup breadcrumbs
- 2-3 tablespoons extra virgin olive oil
- Salt & pepper to taste
For the vegan ravioli dough
- 400g semolina flour or durum wheat flour, finely ground
- 200ml warm water
- Pinch of salt
Method
To make the vegan ravioli filling:
- Bring a pot of water to the boil, and blanch the peas for around 3 minutes. Drain immediately and set aside.
- In a frying pan, heat a couple of tablespoons of olive oil. Add your minced shallots and sauté until softened and golden in colour. Allow this to cool slightly, then transfer to a large mixing bowl.
- Add the peas to the bowl, and using a fork or masher, smash the peas until the mixture resembles a coarse paste. Add the breadcrumbs, salt and pepper, and stir until well combined. The mixture should be fairly thick, but if it seems too stiff to handle, feel free to loosen the mixture with another glug of olive oil.
- Cover and place in the refrigerator for an hour or so, while you prepare your vegan dough.
To make the vegan ravioli:
To prepare your pasta bianca (white pasta) dough, simply follow the steps in our guide to vegan pasta or learn from chef Roberta in the following video.
- Once your dough is prepared, having rested for 20 minutes, place on a floured surface, ready to form your ravioli.
- To shape the pasta parcels, simply follow our step-by-step guide to making fresh ravioli here.
- Once formed, boil your ravioli in generously salted water for around 3 minutes. Each raviolo should rise to the top by the time they’re ready. To serve, we’d recommend coating your vegan ravioli in a mixture of extra virgin olive oil or vegan butter, fresh parsley and lemon zest. Finish with crunchy pangrattato (breadcrumbs) or vegan hard cheese - Buon appetito!
When making your own ravioli from scratch, it is crucial to be equipped with the right tools. We offer a range of beautifully crafted pasta-making kits, designed to suit both intrepid pasta explorers and the greenest of pastai (pasta makers).
Pea and shallot ravioli wine pairing recommendation
The delicate sweetness of peas and the mild onion-like flavour of shallots in the ravioli harmonise beautifully with the citrusy and floral notes found in Vermentino wine. The wine's lively acidity helps balance the richness of the pasta filling, resulting in a well-rounded and enjoyable taste experience.
Pea and shallot ravioli has a delicate and silky texture, and Vermentino wine, with its light to medium body, aligns well with the weight of the dish. Both the wine and the ravioli possess a balanced presence, ensuring that neither overwhelms the other and allowing the flavours to shine through.
