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Vegan Spinach and Ricotta Ravioli

Delicious and easy Vegan Spinach and Ricotta Ravioli.
Course Main Course
Cuisine Italian
Keyword cream cheese, dinner, italian, pasta, ravioli, ricotta, spinach
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Equipment

  • Rolling Pin
  • Mixing Bowl
  • Pots and Pans
  • Optional: Pasta Rolling Machine

Ingredients

Ravioli Pasta

  • 2 1/2 cups (300 grams) All-Purpose Flour (You can use all or a portion of semolina flour, I just didn't have any at the time of making this recipe.)
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 3/4 cup (150 ml) water

Spinach and Ricotta Filling:

  • 4 oz vegan ricotta (I used my 5-minute tofu ricotta)
  • 5 oz frozen spinach, thawed and drained.
  • 4 tbsp vegan parmesan cheese, Violife. (Replace with other vegan cheese, more ricotta, or 2 more tbsp of nutritional yeast.)
  • 2 tbsp nutritional yeast
  • Salt and Pepper, to taste.

Instructions

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 your 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 almost 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.