Discover the delightful world of homemade pasta with this best vegan ricotta ravioli recipe that’s both satisfying and incredibly flavorful. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe will quickly become a family favorite.
Creamy, cheesy, and bursting with fresh herbs, the vegan ricotta filling is crafted from simple, wholesome ingredients that come together to create a luscious texture and taste. Paired with delicate ravioli pasta pockets, this dish is a comforting and elegant meal perfect for any occasion.
Making your own vegan ricotta ravioli might sound intimidating, but with this step-by-step guide, you’ll master the technique in no time. From preparing the dairy-free ricotta to shaping and cooking the ravioli, every step is designed to keep things straightforward and enjoyable.
Plus, you’ll be amazed at how fresh, delicious, and satisfying homemade pasta can be. Let’s dive in and create a vegan Italian classic that will impress even the most discerning palates!
Why You’ll Love This Recipe
This vegan ricotta ravioli recipe is a game-changer for plant-based cooking enthusiasts and pasta lovers alike. Here’s why:
- Rich and Creamy Vegan Ricotta: Made from cashews and tofu, it mimics the texture and flavor of traditional ricotta without any dairy.
- Fresh and Homemade Pasta: The ravioli dough is tender and easy to work with, making your dish taste like it came straight from an Italian trattoria.
- Customizable Filling: You can tweak the herbs and spices to suit your preference, adding spinach, sun-dried tomatoes, or mushrooms for variation.
- Healthier and Nutritious: Packed with plant-based protein, fiber, and healthy fats, this ravioli offers a balanced meal you can feel good about.
- Perfect for Special Occasions: Impress guests with your culinary skills or enjoy a cozy dinner that feels indulgent yet wholesome.
Ingredients
- For the Vegan Ricotta Filling:
- 1 cup raw cashews (soaked in hot water for 20 minutes)
- 1/2 cup firm tofu, drained
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Ravioli Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2/3 cup warm water (adjust as needed)
- For the Sauce (Optional):
- 2 cups Classico Sun Dried Tomato Alfredo Sauce (see recipe here)
- Fresh basil leaves for garnish
Equipment
- Food processor or high-speed blender
- Large mixing bowl
- Rolling pin or pasta machine
- Ravioli mold or cookie cutter (optional)
- Large pot for boiling water
- Slotted spoon
- Clean kitchen towel
- Measuring cups and spoons
Instructions
- Prepare the Vegan Ricotta Filling: Drain the soaked cashews and add them to the food processor along with the tofu, nutritional yeast, lemon juice, minced garlic, olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Stir in the chopped basil by hand for a fresh burst of flavor. Set aside.
- Make the Ravioli Dough: In a large bowl, whisk together the all-purpose flour and salt. Create a well in the center and add olive oil and warm water gradually, mixing with your hands or a spoon until a rough dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour; if too dry, add a splash more water.
- Rest the Dough: Wrap the dough in plastic wrap or cover with a damp towel. Let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
- Roll Out the Dough: Divide the dough into two equal parts. Using a rolling pin or pasta machine, roll one portion into a thin sheet about 1/16 inch thick on a floured surface. Repeat with the second portion. Keep the sheets covered to prevent drying out.
- Assemble the Ravioli: Place small spoonfuls (about 1 teaspoon) of the vegan ricotta filling evenly spaced on one sheet of dough. Carefully cover with the second sheet, pressing down gently around each mound to seal the edges and remove air pockets. Use a ravioli mold or cookie cutter to cut individual ravioli pieces. Press edges firmly to ensure they stay sealed during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water in batches to avoid overcrowding. Cook for 3-4 minutes or until they float to the surface and are tender. Use a slotted spoon to transfer the ravioli to a plate.
- Serve: Warm your choice of sauce, such as the Classico Sun Dried Tomato Alfredo Sauce, and drizzle it over the ravioli. Garnish with fresh basil leaves and a drizzle of olive oil. Enjoy immediately!
Tips & Variations
“For an extra burst of flavor, try adding sautéed spinach or mushrooms to the ricotta filling. You can also swap cashews for almonds or sunflower seeds if you have nut allergies.”
- Make Ahead: Prepare the filling and dough a day in advance. Store separately in airtight containers and assemble just before cooking.
- Freezing Ravioli: Lay assembled ravioli on a floured baking sheet in a single layer and freeze. Once frozen, transfer to a freezer bag. Cook straight from frozen, adding an extra minute or two to cooking time.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend suitable for pasta. Adjust water as needed for a pliable dough.
- Sauce Ideas: Besides the sun-dried tomato alfredo, try a simple garlic olive oil sauce or a classic marinara for a lighter option.
Nutrition Facts
| Nutrient | Per Serving (6 ravioli) |
|---|---|
| Calories | 280 kcal |
| Protein | 9 g |
| Fat | 14 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 310 mg |
Serving Suggestions
This vegan ricotta ravioli pairs beautifully with a variety of accompaniments to elevate your meal:
- Serve alongside a crisp mixed green salad with lemon vinaigrette for a fresh contrast.
- Accompany with roasted seasonal vegetables like asparagus, zucchini, or cherry tomatoes.
- Complement the ravioli with a warm loaf of crusty artisan bread to soak up any extra sauce.
- For dessert, try a refreshing treat like the Cinnamon Pecan Ice Cream to finish your meal on a sweet note.
Conclusion
Making vegan ricotta ravioli from scratch is a rewarding culinary experience that combines the joy of fresh pasta-making with wholesome, plant-based ingredients. This recipe offers a delicious alternative to traditional ricotta ravioli without compromising on taste or texture.
The creamy, herbaceous filling wrapped in tender pasta dough creates a comforting dish that’s perfect for weeknight dinners or special occasions.
With a few simple ingredients and some patience, you’ll impress friends and family with your homemade vegan creation. Plus, this recipe is versatile enough to customize with seasonal veggies or different sauces, such as the tangy and rich Sun Dried Tomato Alfredo.
Be sure to explore other delicious recipes on our site, like the savory Chicken Shrimp and Broccoli or the decadent Chocolate Heaven Cake. Happy cooking and buon appetito!
📖 Recipe Card: Best Vegan Ricotta Ravioli Recipe
Description: A delicious homemade vegan ricotta ravioli filled with creamy tofu ricotta and fresh herbs. Perfect for a comforting plant-based meal.
Prep Time: PT30M
Cook Time: PT10M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tbsp olive oil
- 1/2 tsp salt
- 14 oz firm tofu, drained
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh spinach, chopped
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
Instructions
- Combine flour, salt, olive oil, and warm water to form a dough; knead for 5 minutes.
- Wrap dough in plastic and rest for 20 minutes.
- In a blender, combine tofu, nutritional yeast, lemon juice, garlic, basil, spinach, salt, and pepper; blend until smooth.
- Roll out dough thinly and cut into 3-inch squares.
- Place a spoonful of tofu mixture onto half the squares, then top with remaining squares and seal edges.
- Bring a large pot of salted water to a boil; cook ravioli for 3-4 minutes or until they float.
- Drain and toss with olive oil before serving.
Nutrition: Calories: 350 kcal | Protein: 18 g | Fat: 12 g | Carbs: 40 g
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