Vegan Trans Pride Ravioli

vegan trans flag heart ravioli

♫ Listening to: Transgender Dysphoria Blues by Against Me! ♫

For Pride month, I teamed up with Kelly Peloza of the blog Seitan Beats Your Meat to make pride-themed pastas. I made this ravioli inspired by the transgender flag for my daughter’s birthday (Zen’s birthday just happens to be the first day of pride month, which is quite appropriate for so many reasons), and Kelly made naturally colored rainbow gnocci.

vegan gnocchi

If you like heart shaped ravioli, but try to avoid eating soy, you might prefer my pink heart ravioli. And if you’re looking for other rainbow foods to make for pride month, check out my rainbow bread and my rainbow sushi cake.

Kelly has put together this amazing menu for you in case you want to go all out (but make sure you have people to help you eat, because this ravioli is quite filling all by itself).

Start with Rainbow Bread with Cashew Cheese and Giardiniera, accompanied by Watermelon Radish Salad with Ranch Dressing

Then dig into Rainbow Gnocchi and Ravioli (recipe below!)

Save room for Mini Rainbow Ice Cream Cakes and Italian Rainbow Cookies

Quench your thirst with Basil Watermelon Agua Fresca or Aronia Berry Moscow Mule Mocktail

And onto the recipe…

This recipe makes 20 trans flag raviolis (enough for 5 people for dinner, if that’s all they’re having), plus 10 more mixed color raviolis if you use your dough scraps. These ravioli can take 2 hours to make, so start them early before you’re hungry.

Vegan Ravioli Dough Ingredients

  • 4 cups organic unbleached all-purpose white flour*
  • 1 ¼ cups warm water (around 110-115 degrees)
  • 1 ½ teaspoons salt (I buy fine grain pink sea salt)
  • 1 tablespoon olive oil
  • vegan food coloring

Vegan Ravioli Dough Directions

prep time: 20 minutes

Measure 1 ⅓ cups of flour into a bowl.

Repeat twice until you have 3 equal bowls of flour.

Whisk ½ teaspoon of salt into each bowl of flour.

Dump one of the bowls of flour into the bowl of stand mixer fitted with a dough hook.

Measure out 3 ½ ounces of warm water. Add it to the stand mixer that has your first bowl of flour.

Add a teaspoon of oil to the stand mixer and turn it on.

Mix for 3-5 minutes. If a dough ball hasn’t formed after 5 minutes, then add a smidgen more water and mix some more (maybe a teaspoon-ish).

Wrap the ball of dough in compostable cling wrap before setting it aside to rest.

Repeat those steps with the second bowl of flour, but this time, after you measure out 3 ½ ounces of water, add pink vegan food coloring, and mix well before pouring it into the stand mixer that has your second bowl of flour. I used 4 drops of wilton rose gel color for this recipe, but you can see more vegan food coloring options on my vegan food coloring page.

Repeat those steps with the last bowl of flour, but this time, after you measure out 3 ½ ounces of water, add blue vegan food coloring, and mix well before pouring it into the stand mixer that has your last bowl of flour. I used 3 drops of wilton sky blue gel color to get this color.

Make your filling while your 3 dough balls rest for 20-30 minutes.

ravioli dough and filling

Vegan Ravioli Filling Ingredients

Dollhouse Shortcut

Substitute Kite Hill ricotta for filling to save time.

  • ½ package organic extra firm, high protein tofu (I used wildwood)*
  • ¼ cup dried mushrooms
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon juice
  • 2 tablespoons nutritional yeast

Vegan Ravioli Filling Directions

prep time: 10 min

  • ½ package extra firm, high protein tofu (I used wildwood)
  • ¼ cup dried mushrooms
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon juice
  • 2 tablespoons nutritional yeast

Process the dried mushrooms using a food processor (if you don’t have dried mushrooms, you can omit them or sauté fresh mushrooms until all the liquid has cooked out and use those instead).

Add the remaining ingredients to the food processor and process until all the tofu is crumbled.

Assembling the Vegan Ravioli

1 hour

Assemble strips of each color of dough into the trans flag pattern on a lightly-floured rolling mat like in this picture.

trans flag pasta dough

Roll your dough as thinly and as evenly as you can without ripping it. Add additional flour to keep it from sticking to the rolling pin. If you have a pasta maker, it makes this process way faster and easier. I use a kitchenaid pasta roller that attaches to my kitchenaid, but before my stepmom got it for me, I used to roll it by hand with a standard rolling pin.

trans flag pasta dough

Lay the sheets of dough on a lightly-floured rolling mat to make cleanup easier.

Scoop a small spoonful of filling onto the dough leaving a few inches in between each scoop. Do this to half the dough.

scooping filling onto the pasta dough

Fold the remaining dough over the scoops of filling like a blankie.

folding over the top layer of pasta dough

Cut out heart shapes around each lump of filling with a heart-shaped cookie cutter or any shape of your choosing.

Press around the edges of each ravioli with a fork to make sure they’re all sealed.

Set each individual ravioli on a parchment paper lined cookie sheet or other tray. Don’t stack them or they’ll stick to each other and may tear when you try to separate them.

Repeat steps with the remaining dough.

Reuse the scraps from cutting out the hearts by balling it up together and re-rolling it all out. Those raviolis won’t look like the transgender flag, but they’ll still be cute and then you won’t have to waste any dough.

vegan heart shaped trans pride ravioli ready to be boiled

Boiling the Vegan Ravioli

20 minutes

Fill a large pot half full of hot water, and bring to a boil while you do the next steps.

Boil only 4-6 raviolis together at a time to make sure they don’t stick together while they cook. They only need to boil for 2 minutes.

Here’s what the raviolis made with the scraps look like.

vegan heart shaped pastel ravioli

Serve with marina, pesto, or any dipping sauce you prefer.

vegan heart shaped transgender flag colored ravioli ready on a plate with marinara

☆☆☆☆☆☆☆☆☆☆

* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.

comments powered by Disqus