vegan recipe ricotta impanatini

Vegan Ricotta Impanatini

Vegan Ricotta Impanatini
Recipe type: Mains
Serves: 25+
  • 250 grams firm tofu
  • 1 tablespoon lemon juice
  • 1 teaspoon castor sugar
  • 2 cups plain flour
  • ¼ cup raw sugar
  • Pinch of salt
  • ¼ cup margarine
  • ½ cup soy milk (extra to seal)
  • ¼ teaspoon vanilla essence
  • Oil for frying
  • 250 grams of marinated tofu mixture
  • 75 grams choc chips
  • ¼ teaspoon vanilla essence
  • Zest of ½ lemon
  • ¼ teaspoon cinnamon
  • ¼ cup + 2 tablespoons icing sugar
  1. Make the day before & sit in the fridge:
  2. Process tofu until crumbly, toss through lemon juice & sugar. Sit overnight in fridge
Main dish
  1. Prepare the dough by mixing the flour, sugar & salt into a large bowl, add the margarine & use your fingers to work it in
  2. Add ¼ teaspoon of vanilla essence to the ½ cup of milk, stir & then slowly add to the mixture
  3. Knead for 10 minutes (will be rather tough), wrap in plastic film & set aside somewhere cool for 1-2 hours (Not in the fridge)
  4. Combine all the filling ingredients in a bowl
  5. Cut the dough into 4 equal portions, flour a work surface & roll out one portion at a time to the height of a fork blade (so thin)
  6. Using a scone cutter (the smaller the cutter, the more ravioli you will make) but I recommend one that is between 7-8 cms in width
  7. Place 1 teaspoon of the tofu mixture on one half of the dough round, run your finger around the edge dipped in soy milk & fold over to seal. Use a fork to press down the edges together. Place your ravioli on a wire rack in the fridge until you are ready to cook them. (Cover if overnight & can be frozen – fry frozen)
  8. Heat the oil in a high-sided pot & cook the ravioli a few at a time. Do not have the oil to hot. You want the ravioli to be golden, not burnt
  9. Place in absorbent paper to cool slightly
  10. Dust with icing sugar & serve with ice cream. Enjoy!
Makes 25+


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