Ravioli With Roasted Tomato Asparagus Garlic Sauce And Cashew Cream Swirl

Looking for a restaurant-quality vegan meal you can easily make at home? This ravioli recipe is a vibrant celebration of fresh flavors! We’re taking tender cheese-filled ravioli (yes, even store-bought works beautifully!) and tossing it in a luscious roasted tomato and asparagus sauce, infused with fragrant garlic and finished with a decadent cashew cream swirl. It’s a surprisingly simple dish that delivers a huge punch of flavor and is guaranteed to impress. This recipe is perfect for a weeknight dinner or a special occasion – and it’s completely plant-based!

You’ll Need These Ingredients:

• 250 g (9 oz) Cheese-Filled Ravioli: We recommend using fresh or refrigerated ravioli for the best texture. While traditionally made with ricotta, many brands now offer vegan options! Look for ravioli filled with a creamy vegan cheese alternative.
• 300 g (10.5 oz) Ripe Tomatoes: Roma or vine-ripened tomatoes are ideal for roasting. Their sweetness intensifies beautifully in the oven. Quartering them ensures they roast evenly and break down into a delicious sauce.
• 200 g (7 oz) Asparagus: Choose asparagus spears that are firm and bright green. Trimming the tough ends and cutting them into 5 cm (2 in) pieces ensures they cook uniformly with the tomatoes.
• 3 cloves Garlic: Fresh garlic is a must! Minced garlic releases its aromatic oils when roasted, adding a depth of flavor to the sauce.
• 2 Tbsp (30 ml) Olive Oil: Extra virgin olive oil is preferred for its rich flavor and health benefits. We’ll use it for roasting the vegetables and blending the cashew cream.
• ½ cup (120 ml) Vegetable Broth: Use a low-sodium vegetable broth to control the saltiness of the sauce. It helps to deglaze the pan and create a flavorful base.
• ½ cup (120 ml) Water: Filtered water is best for blending the cashew cream.
• ½ cup (120 g) Raw Cashews: Raw, unsalted cashews are the key to a creamy, dairy-free sauce. Soaking them for at least 2 hours (or overnight) softens them, making them blend into a perfectly smooth consistency.
• 2 Tbsp (30 ml) Lemon Juice: Freshly squeezed lemon juice adds a bright acidity that balances the richness of the cashew cream and enhances the overall flavor.
• ¼ tsp Smoked Paprika: Smoked paprika adds a subtle smoky flavor that complements the roasted vegetables beautifully.
• Salt and Freshly Ground Black Pepper: Season to taste! Don’t be afraid to experiment with the amount of salt and pepper to achieve your desired flavor profile.
• 2 Tbsp (30 g) Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor. Toasting them brings out their natural oils and enhances their aroma.
• Fresh Basil Leaves: Torn fresh basil leaves add a vibrant freshness and herbaceous aroma as a garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Ravioli: If you can’t find cheese ravioli, spinach and ricotta ravioli or butternut squash ravioli would also work well.
• Cashews: Sunflower seeds can be used as a substitute for cashews, but the flavor will be slightly different.
• Asparagus: Broccoli florets or green beans can be used in place of asparagus.

Step-by-Step Instructions for Perfect Ravioli

1. Preheat and Prepare Vegetables: Begin by preheating your oven to 200°C (400°F). This high heat is crucial for achieving that beautiful caramelization on the tomatoes and asparagus. Quarter the ripe tomatoes and cut the asparagus into roughly 5cm (2in) pieces. Mince the garlic cloves – fresh garlic is key for a vibrant flavor.
2. Roast the Vegetables: In a large bowl, toss the quartered tomatoes, asparagus pieces, and minced garlic with 1 tablespoon of olive oil, salt, pepper, and smoked paprika. Ensure everything is evenly coated. Spread the mixture in a single layer on a baking sheet. Roasting for 15-18 minutes will bring out their natural sweetness and create a slightly charred texture.
3. Cook the Ravioli: While the vegetables are roasting, bring a large pot of generously salted water to a rolling boil. Adding enough salt to the water seasons the ravioli from the inside out. Cook the cheese-filled ravioli according to the package directions – typically 2-3 minutes for fresh or refrigerated ravioli. Be careful not to overcook them, as they can become mushy. Once cooked, drain the ravioli immediately, reserving about ¼ cup of the pasta water. This starchy water will help emulsify the sauce later.
4. Prepare the Cashew Cream: This is where the magic happens! Drain the soaked cashews thoroughly. In a high-speed blender, combine the drained cashews, lemon juice, ¼ cup of water, a pinch of salt, and a drizzle of olive oil. Blend on high speed for about 30 seconds, or until the mixture is incredibly smooth and creamy. If needed, add a little more water, one tablespoon at a time, to reach the desired consistency. Transfer the cashew cream to a small saucepan and keep it warm over low heat while you finish the sauce.
5. Deglaze and Simmer the Sauce: Once the vegetables are roasted, carefully pour the vegetable broth into the hot roasting pan. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan – these flavorful bits are called *fond* and are essential for a rich sauce. Simmer the broth for about 3 minutes, allowing it to reduce slightly and concentrate the flavors.
6. Emulsify the Sauce: Add the reserved pasta water to the simmering broth and stir well to create a silky, emulsified sauce. The starch in the pasta water helps bind the sauce together, giving it a luxurious texture.
7. Combine Sauce and Cashew Cream: Turn off the heat. Gently fold the warm cashew cream into the tomato-asparagus sauce. Don’t stir vigorously; you want to create visible ribbons of cashew cream that swirl through the tomato-asparagus base, adding visual appeal and a creamy texture.
8. Plate and Garnish: Plate the cooked ravioli in shallow bowls. Spoon the generous amount of tomato-asparagus garlic sauce over the ravioli. Drizzle a thin stream of extra cashew cream around the rim of the bowl for a beautiful contrast. Finish with a scattering of toasted pine nuts for a delightful crunch and torn fresh basil leaves for a burst of freshness. Serve immediately.

Why Roasting the Vegetables Matters

Roasting the tomatoes and asparagus isn’t just about convenience; it’s about unlocking their full flavor potential. The high heat caramelizes the natural sugars in the vegetables, creating a depth of sweetness and a slightly smoky char that you wouldn’t achieve through other cooking methods. This concentrated flavor forms the foundation of the entire dish, making it truly special.

The Secret to a Silky Smooth Cashew Cream

Achieving a perfectly smooth cashew cream requires a few key steps. Soaking the cashews for at least 2 hours (or even overnight) softens them, making them easier to blend. Using a high-speed blender is also essential – it breaks down the cashews completely, resulting in a creamy, luxurious texture. Don’t be afraid to add a little extra water, one tablespoon at a time, until you reach the desired consistency. The lemon juice not only adds brightness but also helps to balance the richness of the cashews.

Tips for Toasting Pine Nuts

Toasting pine nuts elevates the dish with a delightful nutty aroma and a satisfying crunch. The easiest way to toast them is in a dry skillet over medium heat. Watch them carefully, as they burn quickly! Stir frequently for 3-5 minutes, until they are golden brown and fragrant. Alternatively, you can toast them in the oven at 175°C (350°F) for 5-7 minutes, checking them often to prevent burning.

Frequently Asked Questions (FAQ)

• Can I use dried pasta instead of fresh ravioli? Yes, you can! Just adjust the cooking time according to the package directions.
• I don’t have cashews, what can I substitute? You can try using sunflower seeds (soaked and blended) or even a vegan cream cheese, but the flavor and texture will be slightly different.
• Can I make the sauce ahead of time? Yes, you can make the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before adding the cashew cream.

Enjoy Your Delicious Ravioli!

This Ravioli with Roasted Tomato Asparagus Garlic Sauce and Cashew Cream Swirl is a truly satisfying and flavorful dish. The combination of sweet roasted vegetables, creamy cashew sauce, and delicate ravioli is a match made in heaven. Don’t forget to save this recipe to Pinterest for later!

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