Step 1

In a large bowl, mix semolina flour and all-purpose flour.

Step 2

Drain a can of chickpeas and save the water - this is aquafaba. Set the chickpeas aside for another use. To the bowl, mix in aquafaba and water.

Step 3

Mix until combined and knead with your hands for a minute until the dough is smooth. If the dough is too wet and sticky, add flour - one tablespoon at a time. If the dough is too dry, you can add more water - one tablespoon at a time.

Step 4

Cover in plastic wrap and set dough to rest in the refrigerator for 30 minutes.

Step 5

Meanwhile, make your Vegan Almond Tofu Ricotta Cheese. Set aside.

Step 6

After 30 minutes of resting, remove dough from plastic wrap. Sprinkle a light layer of flour on a clean counter or table. Using a rolling pin, roll dough until smooth and thin.

Step 7

Using a small cup or cookie-cutter, cut dough into circles. Ball up the unused dough and roll it out again, repeat until you run out of dough. (You can also cut them into even squares with a sharp knife or pizza cutter.)

Step 8

Place a small amount of Vegan Almond Ricotta Cheese in the center of the dough. This depends on the size of your circle. We used about a teaspoon of ricotta for a circle that was 2.5 inches wide.

Step 9

Spread a small amount of water around the outside of the dough with your finger. Place another dough circle on top and press around the edges to seal.

Step 10

To cook - drop a few ravioli into salted boiling water for 6-7 minutes. They will start to float once they're almost finished. Remove with a slotted spoon. Don't overcrowd your pot, cook them in batches. Serve warm with your favorite sauce.