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Vegan Ravioli with Spinach Tofu Ricotta

5 from 2 votes

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Vegan ravioli filled with spinach and tofu ricotta made entirely from scratch! These delectable tender pillows of filled pasta are ideal for a special dinner. They’re also perfect for freezing for make ahead meals!

Plate of ravioli with tomato sauce and basil garnish; more basil and bowl of nutritional yeast in background

Ravioli has long been one of my favorite Italian dishes. When my husband and I were dating, we frequently dined at a wonderful family owned Italian restaurant in our city. This was actually where we dined the night he proposed to me! I absolutely loved their ravioli! Sadly, the restaurant owners retired and closed their business shortly after we married.

Since going vegan, I haven’t been able to find ravioli that came close to that delicious dish. Here in Portland, we have so many amazing vegan restaurants, but surprisingly not a single vegan Italian restaurant. I’ve always wondered why no one has opened one.

There are a few varieties of frozen vegan ravioli available in the stores, but these are expensive, and just don’t compare to the fresh, tender, homemade ravioli.

But you’re in luck!

Making homemade vegan ravioli can seem like a difficult task. But while there are several steps involved, none of them are difficult. And some of the steps can be done in advance, saving loads of time on ravioli making day.

Plate of ravioli with tomato sauce topped with basil leaves; one ravioli cut in half

This recipe makes A LOT of raviolis! Over 5 dozen! This means an afternoon of ravioli making can result in several family meals. Freeze them up! Then when you want a delicious pasta dinner, boil some up and top with your favorite sauce.

However, if you don’t want to spend this much time making ravioli, you can make half a batch. You can freeze the extra dough and filling to make the rest another day.

Ingredients for this homemade ravioli

How to make vegan ravioli

Make the pasta dough following my recipe. This can be made a day in advance and refrigerated, or can be made even further ahead and frozen. If you freeze the dough, be sure to remove it from the freezer the day before you intend to use it. Allow it to thaw in the refrigerator. Remove from refrigerator and allow to sit at room temperature for 30 minutes before using.

While the dough is resting, make the ricotta filling.

Steam a 16 oz package of fresh spinach, squeeze out the excess liquid, and add to the food processor with the ricotta. Process until the spinach is blended in.

Transfer the spinach ricotta mixture to a bowl. Stir in 3/4 cup of bread crumbs. This is optional, but will make the filling less runny.

Divide the dough into 8 pieces. On a well floured surface, roll each piece of dough into a rectangle, a little longer and wider than your ravioli mold. It should be about 1/8″ thick. You can do this with a rolling pin, or with a pasta machine.

Pasta dough rolled out with ravioli maker, cup of flour, and rolling pin in background

Place one piece of rolled dough over the ravioli mold. It is helpful to sprinkle a bit of flour on the mold to prevent the dough from sticking.

Press the dough into the ravioli maker with the plastic tray. This will create the indentations for your filling.

Spoon the ricotta filling into each portion. Be careful not to overfill the sections or they might not seal properly and may open when cooking. I use about 1 teaspoon of filling per ravioli.

Filling added to ravioli maker

Place another piece of rolled pasta dough on top of the filled mold. Seal the edges of the ravioli by rolling your rolling pin over the top, gently at first, and then more firmly.

Tip the mold over and tap on the counter to remove the ravioli. The excess scraps of dough can be re-rolled for more ravioli.

How to cook the ravioli

To cook the ravioli, start by bring a large pot of water to a rolling boil. Place the ravioli in the pot. They will sink to the bottom and the boiling will stop. Once the water comes back to a boil and the ravioli floats, they will be almost done. Cook the fresh ravioli for about 5 minutes, and frozen ravioli for about 6 or 7 minutes. The cooking time will depend on the thickness of your pasta.

Serving Suggestions

Bite of ravioli on a fork held over plate of ravioli with tomato sauce

Top with my easy marinara sauce, my vegan basil pesto, some vegan alfredo, or any other sauce you like. And how about pairing it with my delicious vegan Caesar salad?

Variations

This ravioli can be filled with any filling you desire! How about butternut squash, pumpkin, mushrooms, sweet potatoes or other roasted vegetables? Flavor with your favorite herbs, and even add some ground nuts. The options are endless!

If you don’t have a ravioli maker, you can cut these ravioli by hand

Storage

Baking sheet full of finished ravioli with ravioli press, cup of flour, and rolling pin in background

This vegan ravioli recipe makes a huge batch. They’re perfect for freezing. Just lay them out on a parchment covered baking sheet and place in the freezer. Once they are frozen, transfer them to a Ziploc freezer bag or other air tight container and keep them in the freezer for 3 months or more!

The ravioli does not need to thaw before cooking. Just take them straight from the freezer and plop them into a pot of boiling water. Cook for about 7 minutes, top with your favorite pasta sauce, and dinner is served! What could be easier?

If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site. Thank you for taking the time to leave your comment!

And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

Plate of ravioli with tomato sauce topped with basil leaves; one ravioli cut in half
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5 from 2 votes

Vegan Ravioli with Spinach Tofu Ricotta

Vegan ravioli filled with spinach and tofu ricotta made entirely from scratch! These delectable tender pillows of filled pasta are ideal for a special dinner. They're also perfect for freezing for make ahead meals!
Course Main Course
Cuisine Italian
Keyword Oil Free, Pasta, Vegan
Prep Time 1 hour 30 minutes
Cook Time 6 minutes
Total Time 1 hour 36 minutes
Servings 8
Calories 328.4kcal
Author Teresa Sklenicka

Equipment

  • Ravioli Maker

Ingredients

  • 1 recipe Vegan Pasta Dough
  • 1 recipe Vegan Ricotta
  • 16 oz fresh spinach
  • ¾ cup Panko breadcrumbs optional

Instructions

  • Make the pasta dough following my recipe. Wrap it in plastic wrap and allow to sit at room temperature for 30 minutes before using.
  • While the dough is resting, make the ricotta filling.
  • Steam a 16 oz package of fresh spinach, squeeze out the excess liquid, and add to the food processor with the ricotta. Process until the spinach is blended in.
  • Transfer the spinach ricotta mixture to a bowl. Stir in 3/4 cup of bread crumbs. This is optional, but will make the filling less runny.
  • Divide the dough into 8 pieces. On a well floured surface, roll each piece of dough into a rectangle, a little longer and wider than your ravioli mold. You can do this with a rolling pin, or with a pasta machine.
  • Place one piece of rolled dough over the ravioli mold. It is helpful to sprinkle a bit of flour on the mold to prevent the dough from sticking.
  • Spoon about a rounded teaspoon of the ricotta filling into each portion. Be careful not to overfill the sections or they might not seal properly and may open when cooking.
  • Place another piece of rolled pasta dough on top of the filled mold. Seal the edges of the ravioli by rolling your rolling pin over the top, gently at first, and then more firmly.
  • Tip the mold over and tap on the counter to remove the ravioli. The excess scraps of dough can be re-rolled for more ravioli.
  • To cook the ravioli, start by bringing a large pot of water to a rolling boil. Place the ravioli in the pot. They will sink to the bottom and the boiling will stop. Once the water comes back to a boil and the ravioli floats, they will be almost done. Cook the fresh ravioli for about 5 minutes, and frozen ravioli for about 6 or 7 minutes. The cooking time will vary depending on the thickness of your pasta.

Nutrition

Serving: 8raviolis | Calories: 328.4kcal | Carbohydrates: 51.3g | Protein: 17.7g | Fat: 5.9g | Sodium: 356mg | Fiber: 4.3g | Sugar: 1.4g | Vitamin A: 4000.22IU | Vitamin C: 12.09mg | Calcium: 140.7mg | Iron: 5.15mg

Nutrition calculations are approximate.

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By on January 24th, 2021

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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