Homemade Vegan Ravioli
Delicate pasta pockets stuffed with a creamy, savory filling — think spinach, tofu, or mushrooms — served with a light tomato, basil, or vegan cream sauce. Elegant yet easy to make at home.
Prep: 30 minutes
Cook: 8–10 minutes
Total: ~40 minutes
Ingredients
Pasta Dough
2 cups all-purpose flour
½ tsp salt
¼ cup water
2 tbsp olive oil
Filling Options
Spinach & Tofu Filling
1 cup fresh spinach, chopped
½ cup firm tofu, crumbled
2 tbsp nutritional yeast
1 garlic clove, minced
Salt & pepper to taste
Mushroom & Walnut Filling
1 cup finely chopped mushrooms
¼ cup walnuts, chopped
1 tsp soy sauce
1 garlic clove, minced
Salt & pepper
Sauce
1 cup tomato passata or vegan cream
1 tsp olive oil
1 garlic clove, minced
Fresh basil
Instructions
1️⃣ Make Dough
Mix flour and salt in a bowl
Add water and olive oil gradually
Knead 8–10 minutes until smooth
Cover and rest 20 minutes
2️⃣ Make Filling
Combine ingredients of your chosen filling in a bowl
Adjust seasoning
3️⃣ Roll & Fill Ravioli
Roll dough thin (2–3 mm)
Cut into squares or circles
Place 1 tsp filling in center
Brush edges with water, fold over, press edges to seal
4️⃣ Cook Ravioli
Boil in salted water 3–4 minutes until they float
Drain gently
5️⃣ Prepare Sauce
Heat olive oil, sauté garlic
Add tomato passata or cream, simmer 3–4 minutes
Season with salt, pepper, and fresh basil
6️⃣ Serve
Plate ravioli, pour sauce over
Garnish with extra basil or nutritional yeast
Tips
Dust ravioli with flour to prevent sticking
Freeze uncooked ravioli for up to 1 month
Add a squeeze of lemon to filling for brightness
Frequently Asked Questions
Q: Can I make pasta gluten-free?
Yes — use a 1:1 gluten-free flour blend.
Q: Can I bake instead of boiling?
Yes — brush with olive oil and bake at 180°C for 12–15 minutes, but boiling gives best texture.
Q: Can I make it creamy?
Yes — add 2–3 tbsp cashew cream to the sauce or filling.
Nutritional Information
Calories: 310 kcal
Protein: 12 g
Carbs: 40 g
Fat: 12 g
Fiber: 5 g