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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 5 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 431 kcal


  • Rolling Pin
  • large saucepan
  • Pizza Cutter


Dough Ingredients

  • 2 ⅓ cups all purpose flour 282 grams + more for dusting
  • 1 teaspoon salt
  • dash of turmeric optional, for color
  • 2 tablespoon olive oil
  • ¾ cup warm water

Filling Ingredients

  • drizzle of olive oil
  • ½ medium onion
  • 1-2 cloves garlic
  • 4 oz mushrooms
  • 1 handful of fresh spinach
  • 8 oz firm tofu about ½ block
  • 1 tablespoon tahini
  • juice of ½ lemon
  • 3 tablespoon nutritional yeast
  • ½-1 teaspoon salt I added 1 tsp
  • ¼ teaspoon pepper
  • a few leaves of fresh basil


  • 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 ½ tablespoon of filling for each ravioli. Place them about ½ 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.



Calories: 431kcalCarbohydrates: 63gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 880mgPotassium: 324mgFiber: 5gSugar: 2gVitamin A: 27IUVitamin C: 2mgCalcium: 94mgIron: 5mg
Keyword vegan ravioli
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