This is a guest post by Bill Mania (my fiancé). He wrote this originally for his blog, but I wanted to share it with my readers too. I planned to write this up myself, however, he beat me to it.
Lisa Lubin, over at LLWorld Tour, took the photos below. I’m linking back to a post she wrote on her sailing adventure with Bill and I. Check out the video she made. It’s awesome!
Recently we held the first Ravioli Workshop at home. The mission was to bring a group of friends together to make vegan ravioli by hand and then make it the centerpiece of a large communal meal. In short, it was a success.
We decided to exclude eggs for two reasons:
- I wanted to confirm that it was possible. (IEBV: He’s always the skeptic.)
- My fiancé is a vegan. (IEBV: That’s me.)
I poked around a bit and found two recipes for simple pasta without eggs, both from Vegan Dad, one which used bleached all-purpose flour and another which used whole wheat flour. Both recipes used an equal amount of semolina.
We setup shop in the dining room, with pasta makers at opposite corners of the dining room table. I put a length of waxed paper on the table, beneath the pasta makers, to keep the pasta and flour from making a mess of the table. The pasta makers we used were simple, hand-cranked models from Atlas. I have made one modification to them, though, in the area of how they’re held in place. I’ve found that the silly little single clamp just won’t hold them still. Instead, I use two bar clamps from the wood shop, which works better.
Because we were trying a recipe for the first time, I only made about a quarter of each recipe for the first batch of each. I can report that both recipes worked very well, rolling out nicely and holding together. We used two different tools for forming the ravioli. I have a 12-ravioli mold, which I’ve had for years and makes one inch square ravioli. It makes consistent shapes but it can also sometimes be a challenge to extract the ravioli from it. I recently purchased two single ravioli stamps. They make a three-inch square ravioli and are much easier to separate from the ravioli.
All told, we made about 70 ravioli. There was a pumpkin filling and a mushroom filling. To round out the meal, we had a conventional loaf of crusty white bread and a baguette-shaped whole wheat sourdough. There was a kale salad and two red sauces: an arrabiata and a vegetable. For dessert, my daughter and I made a chocolate cake from a recipe we found in Veganomicon.
The workshop was so much fun that we’re trying to choose a topic for the next one. We’re debating between pizza and tortillas.
IEBV: Hosting a vegan food workshop is a fun way to demonstrate the tastiness of vegan food. (You could also call it a party!) Everyone volunteered to bring something in advance, so the ravioli filling, sauce, bread, salad and dessert were all ready to go once the pasta was ready.
I think it’s important to note that I was the only vegan at the vegan ravioli workshop. How’s that for a bit of activism!