This Vegan Spinach and Ricotta Ravioli taste just like the real thing! Using our 5-minute tofu ricotta recipe, frozen spinach, and homemade pasta you to can make this delicious vegan ravioli recipe. Top with vegan parmesan and roasted mushrooms for a delicious dinner any night of the week.

This recipe is dairy-free, nut-free, and vegan as always. Learn how to make this delicious ravioli below.

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What you'll need:

Pasta Dough:

All-Purpose Flour or Semolina Flour
Salt
Olive Oil
Water

Spinach and Ricotta Filling:

Vegan Ricotta (I used this 5-minute tofu ricotta recipe.)
Frozen Spinach, thawed and drained.
Vegan Parmesan Cheese (replace with other vegan cheese or 2 more tbsp of nutritional yeast.)
Nutritional Yeast*
Salt and Pepper

How to make Vegan Spinach and Ricotta Ravioli?

Making the dough:

In a large mixing bowl, mix your flour and salt.
Next, create a well in the middle of the flour and add your water and olive oil. Knead the mixture until you have a smooth dough.
Wrap the dough in cling film and let rest for 10-30 minutes.

Making the filling:

Start by roughly chopping the thawed and drained spinach into small pieces.
Next, in a bowl mix the vegan ricotta, spinach, vegan parmesan, nutritional yeast, and salt and pepper.

Making the ravioli:

You can roll the dough out by hand by lightly flouring a surface and a rolling pin. Roll out the dough until it’s thin enough that you can see your hand through.
If you’re using a pasta machine*, set up the machine at the widest setting and flour the rollers, a flat surface, and a rolling pin. Using the rolling pin first roll out the pasta dough into 1cm pieces.
Flour your pasta and run it through the machine catching the pasta on the other side as it comes out to make sure it doesn’t stick to itself. Repeat this step making the pasta machine setting thinner until you can start to see your hand through the pasta sheet.
Lay a sheet of pasta on a floured surface and pipe or spoon your filling onto the sheet, leaving sufficient space between each to cut out your ravioli pieces. Brush off any excess flour and wet the pasta around the filling with a brush and water.
Lay another sheet of pasta over the first sheet and filling, pressing out any excess air as you seal the two pieces of pasta together.
Next cut the pasta sheet around the mounds of filling with a knife or shaped cutter into pieces of ravioli.
Using a fork, seal the two pieces together by pressing down on the edges of the pasta.
Repeat these steps until you have no more dough or filling.

Cooking the ravioli:

Bring a large pot of salted water up to a boil. Work in batches as to not overcrowd the pot and gently place the ravioli in the boiling water and cook for around 3 minutes or until the ravioli starts floating to the top of the water. Remove the ravioli from the water and drizzle with a little oil so they don’t stick while you prepare the sauce.
Before dumping the pasta water, reserve 2 tbsp of it for the pasta sauce later.
Prepare any sauce you’d like for the ravioli. I like making a simple one by heating olive oil in a pan and sautéing the mushrooms until golden brown. Next, add and saute minced garlic until golden brown. Deglaze the pan with vegetable broth, stir in the ravioli, reserved pasta water, and season to taste with salt and pepper. The pasta water should thicken and coat the flavors onto the ravioli.
Finally, you can serve the ravioli, top with optional fresh herbs and vegan cheese.

Substutions

Pasta Dough: If you don’t want to make your own pasta dough, one easy hack is to use store-bought wontons. Most wonton wrappers I’ve seen in stores are vegan friendly.

Vegan Parmesan: Substitute Parmesan cheese form companies like Violife with Nutritional Yeast.

If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.

If you liked our Vegan Spinach and Ricotta Ravioli recipe, check out some of our others like this Vegan Stuffed Butternut Squash recipe or maybe a something sweet like our Vegan White Chocolate Macadamia Nut Cookie recipe.