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Step by Step Vegan Ravioli Recipe
This easy vegan ravioli recipe is absolutely delicious and packed with flavor – and so much fun to make!
A simple four ingredient homemade pasta is filled with an incredibly flavorful homemade dairy free spinach ricotta.
Ready in under an hour with half of that being resting time, you’ll be amazed at how easy it is to make your own pasta from scratch!
Super budget-friendly and such an easy and relaxing dinner to make, while also being filled with protein and fresh lemon, garlic and basil flavor.
With all the tasty ingredients in the pasta and filling, I was perfectly happy using a store-bought sauce for this dinner.
I used a basic red garlic sauce, but you can also use whichever sauce is your favorite.
Or, try this ravioli with my homemade Vegan Meat Spaghetti Sauce made with tempeh and simple and fresh ingredients.
- Homemade Ravioli Dough
- All-Purpose Flour – Bleached or unbleached, I have not tried this with gluten-free flour.
- Salt – To add flavor to the simple homemade pasta.
- Cold Water – To help form the pasta dough.
- Olive Oil – To add flavor and fat.
- Spinach Tofu Ricotta
- Extra Firm Tofu – You can also use firm!
- Lemon Juice – Fresh is best if you can, this adds a tangy flavor.
- Olive Oil – Just a little to add some fat and flavor as well.
- Vegan Mozzarella – Any vegan cheese will work, I like mozzarella for this recipe or Chao original.
- Garlic Powder – Very important flavor in this homemade ricotta!
- Salt – To bring out all the tasty ingredients.
- Spinach – For added nutrients and flavor.
- Basil – Fresh basil adds tons of bright flavor to the ricotta.
- Pasta Sauce – I used a simple red sauce, feel free to use your favorite, homemade or store-bought!
How to Make Homemade Vegan Ravioli
Making the Egg Free Dough
To make the tasty vegan ravioli dough, mix together the flour and salt, then make a well and add in the cold water and olive oil.
Mix until a dough is formed, and then knead on a flat, floured surface for 8-10 minutes, or until very smooth, then let it rest for 30 minutes.
Making the Dairy Free Filling
To a blender or food processor, add the pressed tofu, lemon juice, olive oil, vegan mozzarella, garlic powder, salt and a small splash of water. Blend until smooth.
Then, add in the spinach and basil and pulse until combined, but not totally smooth – I like leaving small green bits in mine for some color contrast!
Filling and Sealing Ravioli Pasta
Once the dough is done resting, divide it into four sections and roll into balls. Use a rolling pin on a flat, floured surface, to roll two of the balls out into circles that are as thin as possible – you want them to be thin but manageable.
Then, add one tablespoon of filling two inches apart all around the dough – add the second circle on top and let it fill in the gaps.
Press around the edges of the filling, then use a cup to make circles around the raviolis, and cut out carefully with a knife.
Use your fingers to squish around the edges, and then use a fork to make imprints and further seal all around the edges.
Repeat with remaining dough – if you have a lot of extra dough left over you can also roll them into balls and repeat a third time.
Cooking Homemade Plant Based Ravioli
To cook your little raviolis, bring a large pot of water to a boil and carefully add in about six at a time.
Cook for 2-3 minutes, stirring often, until they float to the top. Repeat with remaining raviolis.
Then you’re done: serve with warmed red pasta sauce, more vegan mozzarella and fresh basil if desired!
You can keep these ravioli in an airtight container in the fridge for up to four days. Simply reheat in the microwave with sauce!
Vegetarian Spinach Tofu Ricotta Ravioli
This tasty plant based ravioli recipe is bursting with flavor and has the simplest ingredients.
The homemade spinach tofu ricotta is incredibly creamy and has a perfectly fresh, tangy flavor that truly tastes like ricotta cheese.
The pasta is soft and flavorful and super easy to work with – even a beginner pasta maker will have no trouble making this recipe!
This recipe is:
- Homemade from Scratch
- Dairy Free
- Egg Free
Try these other tasty vegan pasta recipes!
For the Dough
- 3 Cups All-Purpose Flour
- 1/2 Tsp Salt
- 1 Cup Cold Water
- 2 Tbsp Olive Oil
For the Ricotta Filling
- 1 14 oz. Block Extra Firm Tofu, pressed*
- Juice from 1 Lemon
- 1 Tbsp Olive Oil
- 1/2 Cup Vegan Mozzarella
- 1/4 Tsp Garlic Powder
- 1 Tsp Salt
- Splash Water
- 1 Cup Spinach**
- 1/2 Cup Fresh Basil
- Red Pasta Sauce
- To make the dough: mix the flour and salt together. Make a well and add the cold water and olive oil. Mix until a dough is formed, then knead on a flat, floured surface for 8-10 minutes until very smooth. Set aside to rest for 30 minutes.
- In the meantime, start on the filling: into a blender or food processor, add the tofu, lemon juice, olive oil, mozzarella, garlic powder, salt and a small splash of water. Blend until smooth, then add the spinach and basil and pulse in until combined but not totally smooth, set aside.
- Once dough is done resting, divide into 4 sections and roll into balls. Using a rolling pin, roll out two balls on a flat, floured surface, until the circles are as thin as possible (but still manageable).
- Add 1 tablespoon of filling two inches apart all around the dough, then carefully add the second circle on top, letting it fill in the gaps. Press down around the filling, then use a cup to make circles around the filling and use a knife to carefully cut them out. Squish around the edges with your hands to seal, then use a fork to make imprints all around the edges.
- Do the same with the remaining two balls of dough, if you have a lot of extra dough you can roll them into balls and do this a third time.
- To cook, bring a large pot of water to a boil and carefully add in about 6 raviolis at a time. Cook for 2-3 minutes, stirring occasionally, until they float to the top. Repeat with remaining raviolis.
- Then you're done! Serve with warmed red pasta sauce and garnish with vegan mozzarella and fresh basil!
*Press tofu by using a tofu press or wrapping the black in a towel and placing something somewhat heavy on top for 10+ minutes to remove as much moisture as possible.
**You can use fresh or frozen spinach. If using frozen let it thaw on the counter and then use a towel to remove as much moisture as possible (there will be a good amount).
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 787mgCarbohydrates: 58gFiber: 4gSugar: 7gProtein: 17g