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.

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.


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 homemade vegan ravioli?

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.

Close up shot of a vegan ravioli square cut in half showing the dairy free spinach and tofu ricotta filling.

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:

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 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.
  • Lemon Juice
  • Salt + Pepper
  • Nutritional Yeast

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
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.

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 (glass of Sangiovese counts, btw) 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.

Three photos side by side showing the steps of making spicy Italian quinoa meat: Mix quinoa with spices in bowl, spread quinoa on baking sheet, and bake until brown and slightly crisp

Step 2: Make the vegan 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.

Two side by side photos showing the process of making dairy free spinach ricotta: Add tofu, cashews, nutritional yeast, lemon juice, olive oil, spinach, and spices to blender and blend until smooth

Step 3: Make the vegan ravioli dough.

Next, prepare the 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 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 add a little more flour.

Three side by side photos showing the process of making vegan ravioli dough homemade: Whisk the flour and spices and pour in the water, mix until a shaggy dough forms, knead until smooth and not sticky

Step 4: Cut the ravioli squares.

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! 

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 dough 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 – that’s what homemade pasta is all about, character!  

Two photos side by side showing the steps of creating ravioli squares: Roll out the homemade vegan ravioli dough into a thin oval, cut off the ends to make a rectangle and then cut 3 inch squares

Step 5: Fill the homemade ravioli.

Mix the 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 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 thinly you roll the dough).

2 side by side photos showing how to fill and seal a vegan ravioli square with dairy free spinach ricotta filling.

Step 6: Cook 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 marinara sauce or a 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!

Head on shot of vegan ravioli stacked on a plate and coated in tomato sauce. The top ravioli is cut in half so you can see the dairy free spinach ricotta filling.

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 homemade vegan 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!


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.

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!). 

And don’t forget to tag us in your photos on Instagram. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. We can’t wait to see them and celebrate your awesome pasta-making abilities!

More Vegan Pasta Recipes:

Yield: 18 3-inch vegan ravioli

Healthy Homemade Vegan Ravioli

Close up shot of a vegan ravioli square cut in half showing the dairy free spinach and tofu ricotta filling.
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.
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes

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

    1. 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.
    2. 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.
    3. 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. 
    4. 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!  
    5. 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).
    6. 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! 

Notes

The quinoa meat is adapted from the awesome Minimalist Baker.

If you're freezing some or all of these ravioli, do so after sealing them and before boiling. Simply place the sealed raviolis on a baking sheet in the freezer overnight and transfer to a zip lock bag in the morning!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

3 (3-inch) ravioli

Amount Per Serving: Calories: 497Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1016mgCarbohydrates: 71gFiber: 10gSugar: 3gProtein: 20g

Nutrition information is automatically calculated and may not always be accurate.

Did you make this recipe?!

Share a photo and tag @theplantpowercouple on Instagram, so we can cheer you on!

4 thoughts on “Healthy Homemade Vegan Ravioli

  1. My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: