Healthy Homemade Vegan Ravioli
This healthy homemade vegan ravioli recipe is a fun cooking project, and you’ll probably be surprised how easy it actually is! You don’t even need a fancy pasta machine or pasta maker! Each individual ravioli is filled with a spicy Italian-inspired quinoa meat and dairy free spinach ricotta cheese filling. They are FULL of flavor and the perfect plant based comfort food.
This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). We are also affiliates of wine.com and may earn a commission if you choose to purchase through our links. Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!
Is there any better way to say “I love you” than delicious homemade ravioli made with a fresh pasta dough?
I think not! This ultra-delicious (and relatively easy) homemade vegan ravioli is the best cooking project to make with your partner, family, friends, or kids!
I know making your own ravioli can seem intimidating and like a huge waste of your time, but bear with me on this one. Once you try it, I swear you’ll be hooked!
We certainly are. In fact, I’m pretty sure T has mentioned this recipe every day since the first time I made it. And we try a lot of different recipes in this house, so that’s when you know you’ve got a winning dish on your hands.
Click here to Pin this recipe for later.
Homemade Healthy Ravioli Ingredients
There are a lot of ways to make homemade vegan ravioli and about a zillion things you could fill it with. We decided on a dairy free spinach ricotta filling with spicy Italian style quinoa meat for this homemade vegan ravioli recipe.
It’s a healthy, flavorful, and oh so dreamy filling that pairs perfectly with some marinara (heavy on the garlic!) and vegan parmesan.
For the quinoa meat, you’ll need:
- Quinoa
- Marinara sauce – We love using our homemade marinara. If going the store-bought route, we love Organicville and Botticelli!
- Nutritional yeast
- Soy sauce
- Olive oil – Yes, you can skip the oil if you’re oil-free, but the quinoa meat won’t be as crisp.
- SPICES: Ground cumin, Italian seasoning, garlic powder, onion powder, and black pepper, red pepper flakes (optional, adds a spicy quality!)
For the dairy free spinach ricotta filling, you’ll need:
- Fresh garlic
- Diced onion
- Olive oil – Skip the oil if you’re oil-free or sub an extra 2 Tbsp of cashews.
- Fresh basil +/or spinach
- Firm tofu – Half a 16 ounce block, pressed.
- Cashews – Soak them for easier blending. 30 minutes in hot water or overnight in cool water should do the trick. Sunflower seeds can also be used, but I wouldn’t skip the olive oil if you go that route.
For the dough:
- All purpose flour + whole wheat flour – We like a nice blend of the two for these vegan ravioli. If you sub all of one or the other, you may need to adjust the water amount. Pay attention to the texture of your dough.
- Sea salt + black pepper
How to Make Ravioli with Dairy Free Spinach Filling
Making your own homemade vegan ravioli does take a fair amount of work, so it’s probably not something you want to tackle on a busy weeknight. But when you have some time on your hands and maybe a helper or two, this is your recipe!
Step 1: Make the quinoa meat.
First, make your quinoa meat: Mix the cooked quinoa with the remainder of the ingredients and spread on a parchment-lined baking sheet. Bake at 375F for 15 minutes, stir, and bake for another 15-20 minutes or until the quinoa is brown and slightly crispy.
Step 2: Make the homemade tofu ricotta.
Add all the ingredients to a large food processor and process until smooth and creamy, stopping to scrape down the sides as necessary. Taste and adjust seasonings.
Step 3: Make the homemade pasta dough.
Next, prepare the vegan pasta dough by whisking together the flours, salt, and pepper. Then, create a well in the flour and pour the water into it. Stir with a big wooden spoon until you get a rough and shaggy dough.
Then, place the vegan ravioli dough onto a lightly floured counter or work surface and knead until it comes together and is slightly sticky but not sticking to your hands too much. If it is sticking to your hands, you may want to add a little more flour.
Step 4: Cut the ravioli squares.
Cut your ball of dough into four equal-ish pieces and place one on your floured surface. Dust a rolling pin with flour and use it to roll the dough into a large oval, making it as thin as possible without tearing it. Take your time with this. It’s a great arm workout!
Now, it’s time to cut your ravioli squares. First, I like to use a ravioli cutter, pizza cutter, or small knife to trim off the rounded ends, making the pasta sheet more like a rectangle (see below).
Then, I use a 12-inch ruler to measure and cut out three inch squares. This does NOT have to be perfect raviolis – that’s what homemade pasta is all about, character!
Step 5: Fill with the homemade vegan ravioli filling.
Mix the vegan ricotta and quinoa meat together. This makes them easier to work with.
Take one square and stretch it out with your hands just a bit. Lay it flat on the counter and place 1 Tbsp of the filling in the center of the square. Then, lay another square on top, draping it over the filling and stretching it to meet the ends of the bottom square if necessary.
Wet your hands and seal the edges of the square closed with your fingertips. Then, for an extra seal, press down on the edges with wet tines of a fork.
Set this ravioli aside while you continue this process with the remainder of the squares and then start again on another piece of dough. You should have somewhere between 16-20 ravioli (depending on how thinly you roll the dough).
Step 6: Boil the ravioli.
To cook the ravioli, boil them for about 5 minutes. They should be floating by this time, and that’s how you know they’re ready to eat!
How to Serve Plant Based Ravioli
Serve these healthy homemade vegan ravioli with a generous helping of your favorite sauce such as marinara, vegan pesto, or creamy garlic sauce if you’re looking for something a little different.
Top them with some vegan parmesan (LOVE our dairy free cheese seasoning!), minced basil, and an extra sprinkle of crushed red pepper flakes if you like it spicy!
Our favorite side dish for this plant based ravioli recipe is our Easy Vegan Caesar Salad!
How to Freeze Leftover Ravioli
Oh! And one more thing before we go: This recipe makes about 16-20 large ravioli, and they freeze beautifully, so all your hard work will be paying off for many dinners to come.
If you decide to freeze your remaining ravioli, do so before you boil them. Simply fill your ravioli, seal them, and stick them in the freezer on a baking sheet overnight. In the morning, throw your frozen ravioli in a freezer bag and go on your merry way knowing you will always be prepared for a pasta emergency!
I hope you enjoy this homemade vegan ravioli recipe! When you make it, let us know how it goes. We LOVE when you rate the recipe and leave a comment about your experience below (it helps more people find it!).
We can’t wait to see them and celebrate your awesome pasta-making abilities!
More Vegan Pasta Recipes:
Healthy Homemade Vegan Ravioli
This healthy homemade vegan ravioli recipe is a fun cooking project, and you’ll probably be surprised how easy it actually is! Filled with a spicy Italian-inspired quinoa meat and dairy free spinach ricotta cheese filling, they are FULL of flavor and the perfect plant based comfort food.
Equipment
Ingredients
For the quinoa meat:
- 2 cups cooked quinoa
- 1/4 cup marinara sauce
- 2 Tbsp Italian seasoning
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 1 Tbsp nutritional yeast
- 1 Tbsp garlic powder
- 1/2 Tbsp ground cumin
- 1/2 Tbsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes optional, adds heat
For the tofu ricotta cheese:
- 1 cup fresh spinach
- 8 oz. firm tofu pressed (That's 1/2 a 16-oz package.)
- 1/2 cup cashews soaked
- 1/4 cup fresh basil leaves
- 1/2 onion roughly chopped
- 3 large garlic cloves
- 3 Tbsp nutritional yeast
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
For the dough:
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1 cup warm water
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- MAKE THE QUINOA MEAT: Preheat your oven to 375F and line a large baking sheet with parchment paper. Mix the cooked quinoa with the remainder of the ingredients and spread on a parchment-lined baking sheet. Bake at 375F for 15 minutes, stir, and bake for another 15-20 minutes or until the quinoa is brown and slightly crispy.
- MAKE THE SPINACH RICOTTA: Add all the ingredients to a large food processor and process until smooth and creamy, stopping to scrape down the sides as necessary. Taste and adjust seasonings.
- MAKE THE RAVIOLI DOUGH: Whisk together the flours, salt, and pepper in a mixing bowl. Then, create a well in the flour and pour the water into it. Stir with a big wooden spoon until you get a rough shaggy dough. Place the dough onto a lightly floured counter and knead until it comes together and is slightly sticky, but not sticking to your hands too much. If it is sticking to your hands, you may want to knead in a little more flour.
- CUT THE RAVIOLI SQUARES: Now, get a large pot of water boiling while you assemble the ravioli. Cut your ball of dough into four equal-ish pieces and place one on your floured countertop. Dust a rolling pin with flour and use it to roll the dough into a large oval, making it as thin as possible without tearing it. Take your time with this. It’s a great arm workout! Use a ravioli cutter, pizza cutter, or small knife to trim off the rounded ends, making the dough more like a rectangle. Then, use a 12-inch ruler to measure and cut out three inch squares. This does NOT have to be perfect - that’s what homemade pasta is all about, character!
- FILL THE RAVIOLI: Mix the ricotta and quinoa meat together. Take one dough square and stretch it out with your hands just a bit. Lay it flat on the counter and place 1 Tbsp of the filling in the center of the square. Then, lay another square on top, draping it over the filling and stretching it to meet the ends of the bottom square if necessary. Wet your hands and seal the edges of the square closed with your fingertips. Then, for an extra seal, press down on the edges with a wet fork. Set this ravioli aside while you continue this process with the remainder of the squares and then start again on another piece of dough. You should have somewhere between 16-20 ravioli (depending on how thin you roll the dough).
- COOK THE RAVIOLI: Boil the ravioli for about 5 minutes. They should be floating by this time, and that means they’re ready! Serve with marinara sauce and a side Caesar salad. Enjoy!
4 Comments