This easy vegan ravioli recipe is the perfect plant-based meal. It’s a great main course to cook for friends and loved ones that you want to impress, or a delicious high-protein, plant-based meal to prep for your busy week!
There are two parts to this homemade vegan ravioli- the homemade pasta dough and the mushroom & spinach filling. Below are the ingredients for each part.
Vegan Pasta Dough Ingredients
- all purpose flour– if you need a gluten free option, you can use a gluten free all purpose flour. I have not tested this recipe with any other kind of flour, so I cannot say if it will work with a different flour from the ones listed above.
- salt
- dash of turmeric (optional, for color)
- olive oil
- warm water
Vegan Ravioli Filling Ingredients
- drizzle of olive oil
- onion
- garlic
- mushrooms
- fresh spinach
- firm tofu– you can sub for vegan cream cheese if you have a soy allergy. I have not personally tried this, but I have seen recipes online that use cream cheese instead. The only difference is that you will have a softer, smoother vegan ricotta consistency. I do prefer the texture with tofu, however.
- tahini
- lemon juice
- nutritional yeast
- salt & pepper
- a few leaves of fresh basil– if you don’t have fresh basil, you can use a teaspoon of dried basil instead.
I really wanted to create a simple and delicious homemade ravioli recipe that didn’t use any fancy ingredients that are hard to find. You should be able to get all of these at most grocery stores- I bought mine at Whole Foods.
Lazy option
Making your own homemade dough is actually super easy and not nearly as intimidating as it looks! However, if you are not in the mood to make vegan ravioli dough from scratch, or are just in a hurry, there is another easier alternative. You can purchase pre-made wonton wrappers and wrap the tofu ricotta inside of those, instead of creating your own dough. You would follow the other instructions just the same.
Ways to shape the ravioli
There are many ways you can go about creating each individual ravioli. You can use a ravioli cutter, a cookie cutter, ravioli stamps, or even a pasta machine. However, this method is my favorite, because it doesn’t require you to have any of that fancy equipment. All you will need to shape the ravioli are a pizza cutter and a fork.
How to make this vegan ravioli recipe
In a large bowl, combine the flour, salt, turmeric, olive oil, and warm water. Mix them well, either using your hands or a stand mixer. Knead the dough, then place it in an airtight container and wrap it in plastic wrap / cling film. Place it in the fridge to let the dough rest while you make the dairy free spinach ricotta.
To make the vegan spinach ricotta, chop the onion and garlic. Cook them in a pan over medium heat for 2-3 minutes, along with a generous drizzle of olive oil.
Add the chopped mushroom to the onion and garlic and cook until the mushrooms have released their juices (5-10 min). Then add a handful of fresh spinach and cook for only about another 1-2 minutes, until the spinach starts to wilt and darken.
To a food processor, add the onion, garlic & mushroom mix. Add in the tofu, tahini, lemon juice, nutritional yeast, salt, pepper, and basil. Blend until smooth.
Remove the dough from the fridge and place it on a lightly floured surface that you have cleaned ahead of time. You can also roll out the dough on parchment paper if you don’t have a large work surface you can easily disinfect.
Dust a little bit of flour on your rolling pin as well, to reduce sticking. Using the rolling pin, roll out the dough as thin as you can. Roll it into a long rectangle or long oval shape.
Use a pizza cutter to slice the dough in half through the middle
Scoop up about 1/2 tbsp of filling for each ravioli. Place them about 1/2 inch from each other on only one side of the rolled out dough.
In order to make sure the two sides of the dough stick to each other even better, I like to seal them in with a little bit of water. I keep a cup of water on the side and dip my fingers in it. Then I gently pat down the spots on the dough that I want to stick together.
Then lift the other sheet of dough and place it gently on top of the side with the filling, until you cover each ravioli filling lump.
Press your fingers around each filling scoop to make sure they are sealed in.
Using the pizza cutter, slice around the pieces of ravioli.
Use a fork to seal in all four sides of each ravioli piece.
You will have leftover dough, so simply roll it out into more sheets of dough and repeat this process.
Now on to cooking the ravioli. Boil water in a large saucepan and sprinkle in some salt. Once the water is boiling, reduce to low heat.
Gently place each piece of ravioli in the boiling water for about 5 minutes.
Use a skimmer or small strainer to remove each cooked ravioli from the water.
Top these with your favorite sauce like a simple tomato sauce, vodka sauce, or vegan pesto.
I made a simple vegan butter noodle sauce by sautéing vegan butter, garlic, white wine, lemon juice, salt & pepper. I topped my plate of ravioli with vegan parmesan, red pepper flakes, and fresh basil. You can also top with more vegan cheese and pine nuts.
This makes 2-4 servings.
For more dairy free vegan recipes, check out these other delicious meals:
roasted red pepper gnocchi sauce
Video
Homemade Vegan Ravioli Recipe (with Mushroom and Tofu Ricotta)
Equipment
- Rolling Pin
- large saucepan
- Pizza Cutter
Ingredients
Dough Ingredients
- 2 1/3 cups all purpose flour 282 grams + more for dusting
- 1 teaspoon salt
- dash of turmeric optional, for color
- 2 tbsp olive oil
- ¾ cup warm water
Filling Ingredients
- drizzle of olive oil
- 1/2 medium onion
- 1-2 cloves garlic
- 4 oz mushrooms
- 1 handful of fresh spinach
- 8 oz firm tofu about 1/2 block
- 1 tbsp tahini
- juice of 1/2 lemon
- 3 tbsp nutritional yeast
- 1/2-1 tsp salt I added 1 tsp
- 1/4 tsp pepper
- a few leaves of fresh basil
Instructions
- In a bowl, combine the flour, salt, turmeric, olive oil, and warm water. Knead the dough, then place it in an airtight container and refrigerate it.
- To make the filling, chop the onion and garlic. Cook them in a pan over medium heat for 3-4 min, along with a generous drizzle of olive oil.
- Add the chopped mushroom to the onion and garlic and cook until the mushrooms have released their juices (5-10 min).
- To a food processor, add the onion, garlic & mushroom mix. Add in the tofu, tahini, lemon juice, nutritional yeast, salt, pepper, and basil. Blend until smooth.
- Remove the dough from the fridge. Dust a clean surface with flour and use a rolling pin to roll out the dough as thin as you can. Roll in a long rectangle or long oval shape.
- Use a pizza cutter to slice the dough in half through the middle
- Scoop up about 1/2 tbsp of filling for each ravioli. Place them about 1/2 inch from each other on only one side of the rolled out dough.
- Use the other side of dough to cover the filling.
- Press your fingers around each filling scoop to make sure they are sealed in.
- Using the pizza roller, slice around the pieces of ravioli.
- Use a fork to seal in all four sides of each ravioli piece.
- Boil water in a large pot. Once the water is boiling, gently place each piece of ravioli in the water for about 5 minutes.
- Use a skimmer or small strainer to remove each ravioli from the water.
- These taste amazing with marinara sauce, vodka sauce, or pesto. I made a simple vegan butter noodle sauce by cooking up vegan butter, garlic, white wine, lemon juice, salt & pepper.
- This makes 2 servings.
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I saw you posted this on instagram last week and I made it with my mom. We really liked it!
This makes my day!! So happy that you both liked it! 🙂