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Broccoli Ravioli in Vodka Sauce (DF)

This was a huge hit with the hubby and our roomie! They really couldn't get enough of the vodka sauce. I maybe should have made some garlic bread for dipping...

Broccoli Ravioli in Vodka Sauce (DF)

Serves: | Time: 1 hr and change


Ravioli Dough

2 large eggs

1 3/4 cups semolina flour

1/2 tsp salt

5-6 tbsp water

All purpose flower for dusting

Broccoli Filling

16 oz (~6 cups) #broccoli florets, fresh or frozen

1 cup water

1 tsp lemon juice

1 tsp vegan butter

½ tsp garlic minced

S&P, to taste

Vodka Sauce

2 tbsp EVO

1 large shallot, minced

2 garlic cloves minced

⅔ cup tomato paste

3 tbsp vodka

1/2 cup pasta water reserved

1 cup coconut milk

2 tbsp unsalted butter

½ cup vegan parm

S&P, taste


Adds eggs, water, flour and salt to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 tablespoon increments. I ended up using 6.

Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes. Allow the dough to rest covered for 20 to 30 minutes.

While the dough rests, work on the filling. In a medium saucepan, heat broccoli florets in water over medium heat until tender, about 5 minutes. Drain water off. Add lemon juice, butter, and garlic to the cooked broccoli. Using a handheld immersion blender, combine the ingredients until they are thoroughly blended. You may also use a food processor or potato masher if an immersion blender is unavailable. Season with salt and pepper to taste, and blend throughout the mixture. Back to the dough.

Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.

Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.

Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.

Before popping the ravioli into the boiling water, make your vodka sauce Place a large skillet over medium heat. Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.

Add tomato paste and stir together. Continue to stir until paste turns bright red,2 to 3 minutes.

Deglaze skillet with vodka and stir together until vodka evaporates. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.

Stir coconut milk into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter and vegan Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes. Keep sauce on low heat until ready to add to the ravioli.

Now add prepard ravioli to a large pot of boiling water and cook for 3-5 minutes.

Add to collander and make sure the ravioli don't stick.

Plate. Drizzle vodka sauce on top. Or warm up the ravioli with the sauce in a skillet (that's what I did). Enjoy!

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