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    Home Β» Recipes Β» Meals

    Homemade Vegan Ravioli Recipe (with Mushroom & Tofu Ricotta)

    Published: Sep 17, 2022 Β· Modified: Feb 13, 2023 by Gaby Dimova Β· This post may contain affiliate links Β· 6 Comments

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    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.

    overhead shot of vegan ravioli

    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.

    inside shot of vegan ravioli

    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.

    adding flour to a large bowl
    flour
    adding salt to a large bowl
    salt
    adding turmeric to a large bowl
    turmeric
    adding olive oil to a large bowl
    olive oil
    adding water to a large bowl
    warm water
    closeup of vegan ravioli dough
    ravioli dough

    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.

    chopping an onion
    chop onion
    knife mincing garlic
    mince garlic
    knife chopping mushrooms
    chop mushrooms

    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.

    onions and garlic sautΓ©ing
    sautΓ©e onion and garlic
    sautΓ©ing mushrooms
    add the chopped mushrooms
    adding fresh spinach to a pan
    add fresh spinach
    mushroom, spinach, onion, and garlic being sautΓ©ed
    sautΓ©e spinach

    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.

    adding sautΓ©ed mushrooms, spinach, and onion to a food processor
    add the sautΓ©ed ingredients
    crumbling tofu
    crumble the tofu
    adding nutritional yeast to a food processor
    add nutritional yeast
    adding tahini to a food processor
    tahini
    adding lemon juice to a food processor
    lemon juice
    adding salt to a food processor
    flakey salt
    adding fresh basil to a food processor
    fresh basil
    closeup texture of vegan mushroom ricotta
    the finished ricotta should look like this

    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.

    dusting flour on a surface
    dust flour on surface
    dusting flour on fresh pasta dough
    dust flour on dough and rolling pin
    rolling pin rolling out fresh pasta dough
    roll out the ravioli dough
    fresh pasta dough rolled out

    Use a pizza cutter to slice the dough in half through the middle

    Scoop up about Β½ tablespoon of filling for each ravioli. Place them about Β½ 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. 

    pizza cutter cutting into fresh pasta dough
    cut the dough in half with pizza cutter
    ravioli filling on a dough sheet
    add the ricotta
    sealing ravioli with a little bit of water
    wet the dough to seal it
    making ravioli
    use the other sheet of dough to cover the ravioli
    covering ravioli with a dough sheet
    making ravioli

    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. 

    pressing down ravioli
    seal the dough with your finger
    forming ravioli with a pizza cutter
    cut around the ravioli
    sealing ravioli with a fork
    seal the ravioli with a fork

    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.

    place the ravioli in boiling water
    boiling ravioli
    boil for 5 minutes
    removing cooked ravioli from water
    remove from water using a strainer

    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 sautΓ©ing 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.

    cutting into ravioli
    close-up of vegan ravioli

    For more dairy free vegan recipes, check out these other delicious meals:

    vegan & gluten free lasagna

    lemon garlic pasta recipe

    roasted red pepper gnocchi sauce

    Video

    plate of vegan ravioli

    Homemade Vegan Ravioli Recipe (with Mushroom and Tofu Ricotta)

    Gaby Dimova
    This easy, homemade vegan ravioli recipe is a delicious, high-protein, plant-based meal to impress your family or meal prep for a busy week!
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 431 kcal

    Equipment

    • Rolling Pin
    • large saucepan
    • Pizza Cutter

    Ingredients
      

    Dough Ingredients

    • 2 β…“ cups all purpose flour 282 grams + more for dusting
    • 1 teaspoon salt
    • dash of turmeric optional, for color
    • 2 tablespoon olive oil
    • ΒΎ cup warm water

    Filling Ingredients

    • drizzle of olive oil
    • Β½ medium onion
    • 1-2 cloves garlic
    • 4 oz mushrooms
    • 1 handful of fresh spinach
    • 8 oz firm tofu about Β½ block
    • 1 tablespoon tahini
    • juice of Β½ lemon
    • 3 tablespoon nutritional yeast
    • Β½-1 teaspoon salt I added 1 tsp
    • ΒΌ teaspoon 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 spinach and 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 Β½ tablespoon of filling for each ravioli. Place them about Β½ 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.

    Video

    Nutrition

    Calories: 431kcalCarbohydrates: 63gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 880mgPotassium: 324mgFiber: 5gSugar: 2gVitamin A: 27IUVitamin C: 2mgCalcium: 94mgIron: 5mg
    Keyword vegan ravioli
    Tried this recipe?Let us know how it was!

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    1. Teresa

      September 17, 2022 at 9:32 pm

      5 stars
      I saw you posted this on instagram last week and I made it with my mom. We really liked it!

      Reply
      • Gaby Dimova

        September 29, 2022 at 11:00 pm

        This makes my day!! So happy that you both liked it! πŸ™‚

        Reply
    2. Kayly

      October 26, 2022 at 9:43 pm

      this recipe was actually really delicious!

      Reply
      • Gaby Dimova

        November 07, 2022 at 7:21 pm

        glad to hear! πŸ™‚

        Reply
    3. Anne

      January 15, 2023 at 3:49 pm

      5 stars
      Hi Gaby,

      I just made your ravioli filling and it’s really good. I just wanted to let you know that, although you mention, adding the fresh spinach to the cooked garlic, onions, and mushrooms in the text of your post, the spinach is not noted in the actual instructions. Not a huge deal, but thought you might want to make an update.

      Thanks!

      Reply
      • Gaby Dimova

        January 19, 2023 at 11:28 am

        Hi Anne- thank you so much for the feedback this was actually super helpful! I just went ahead and fixed it πŸ™‚

        Reply

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