This rich and creamy homemade Vegan Ravioli is bursting with flavor! Three kinds of vegan cheese come together in an herb and spinach filling to create a comforting meal the whole family will love!
Soft eggless ravioli are easily filled with dairy-free, creamy spinach.
Gather the kiddos or plan a date night around making this fun dish. Your loved ones will have a blast making homemade ravioli from scratch and then devouring it together.
There is something so special about fresh pasta and that’s what this vegan cheese ravioli recipe is all about!
You just need a few easy-to-find ingredients, simple equipment, and a smooth countertop to pull this meal together.
Making ravioli really doesn’t need to be overcomplicated, so I broke this recipe down into a few easy steps.
1. Make the dough
2. Combine the filling
3. Form the ravioli pockets
4. Boil the pasta
5. Enjoy!
Note: You don’t need any fancy ravioli-making tools for this recipe. However, if you have one, go for it! And, here’s one that I recommend if you really want to get one. Ravioli Maker
Ingredient Notes and Substitutions
Flour - All-purpose flour is used to make soft, pillowy ravioli pockets.
Salt & Oil - Salt and olive oil (and water) come together with the flour to create the melt-in-your-mouth dough.
Fresh Greens - Fresh baby spinach is sautéed and combined with other creamy ingredients to create a flavorful stuffing for the ravioli. Spinach, kale, or any other green leafy vegetable can be used instead.
Vegan Cheeses - This three-cheese ravioli has parmesan, mozzarella, and cream cheese. All vegan of course. All three of these can be found at most grocery stores.
Herbs - Fresh basil and parsley come together to create a lovely Italian flavor. Dried versions of these herbs work too. Just use a bit less than what the recipe calls for.
Spices - Garlic and pepper are the only spices needed. They add the final touch of amazingness to this ravioli.
Sauce - Use your favorite pasta sauce and garnish. I like to use a tomato-based sauce along with vegan parmesan and fresh herbs. You can also use olive oil and herbs, a creamy sauce, or make this delicious Cherry Tomato Sauce from scratch.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Make The Dough
Add the flour to a large bowl along with the salt, olive oil, and water. Stir everything together until it starts to clump.
Transfer the dough to a floured surface and begin to knead it. Work it by squeezing and rolling it for about 3 minutes as the ingredients fully come together.
Shape the dough into a disc and cover it with plastic wrap. Place it in the refrigerator and let it chill for 30 minutes.
Make The Filling
While the dough is chilling, bring a skillet to medium-high heat. Add olive oil to it and sauté the spinach for 3-4 minutes, or until it's wilted.
Dice the spinach and add it to a medium-sized bowl along with the cream cheese, mozzarella, parmesan, herbs, and spices. Stir everything together and set the bowl aside.
How to Make Vegan Ravioli
Remove the dough from the refrigerator and roll it out on a floured surface. You want the dough to be very thin, about ¼ of an inch or thinner.
Once rolled out, use the rim of a drinking glass or another round tool such as a cookie cutter to cut 2-3 inch circles. You should get about 50 rounds, which would create 25 ravioli pockets.
Add ½ tablespoon of ravioli filling to a round. Then, brush water around the edge of another round and place it water-side-down over the bottom circle. Seal the ravioli by firmly pressing down with the tines of a fork. Repeat these steps until all of the pasta is made.
Add 3-5 ravioli pockets to a large pot of boiling water at a time. Let them cook for 4-6 minutes, or until they float. Top the ravioli with your favorite sauce and enjoy!
Recipe Tips
The ravioli should consistently float at the surface of the water when they’re done. If they come to the top and then go back down, that means they are being pushed up by the boiling water, but still need more time to cook.
If you find yourself with leftover filling, save it for another use. It makes a great spread for sandwiches or paninis. Or, you can create a delicious pasta bake by mixing it with cooked pasta and sauce in a casserole dish before cooking it in the oven.
More Vegan Ravioli Filling Ideas
This recipe calls for a creamy, tasty filling of baby spinach, three cheeses, and fresh herbs. However, there are many other ravioli-filling ideas to consider for next time!
- Tofu
- Potato
- Pumpkin
- Mushroom
- Sweet potato
- Vegan ricotta
- Butternut squash
This ravioli can be made ahead of time. Prepare the ravioli pockets, and then store them in an air-tight container in the refrigerator for up to 2 days. Do not boil the ravioli until you’re ready to eat them.
Leftover ravioli should be stored in a sealed container in the refrigerator for 3 days. It’s best to coat the ravioli with some type of sauce to prevent it from sticking together. Heat leftovers in the microwave at 1-minute intervals until they're fully heated through.
Related Recipes
- Try these creamy Stuffed Shells.
- Top your ravioli with this Cherry Tomato Sauce.
- For another comforting meal, make this Fettuccine Alfredo.
- This Vegan Goulash is a delicious twist on the classic recipe.
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Vegan Ravioli
Ingredients
Dough
- 2 ½ cups all-purpose flour, plus more for flouring the surface
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 cup water, room temperature
Filling
- 1 tablespoon olive oil
- 6 ounces fresh baby spinach, ~2 cups packed
- 7-8 ounces vegan cream cheese, softened
- ½ cup vegan mozzarella cheese, shredded
- ¼ cup vegan parmesan cheese
- ½ tablespoon garlic powder
- ¼ teaspoon pepper
- ½ tablespoon fresh basil
- ½ tablespoon fresh parsley
Optional Toppings
- pasta sauce
- vegan parmesan
- fresh herbs
Instructions
Make the Dough
- Add the flour, salt, olive oil, and water to a large bowl. Stir everything together until it starts to clump.
- Transfer the dough to a floured surface and begin to knead it. Work it by squeezing and rolling it for about 3 minutes as the ingredients fully come together.
- Shape the dough into a disc and cover it with plastic wrap. Place it in the refrigerator and let it chill for 30 minutes.
Make the Filling
- While the dough is chilling, bring a skillet to medium-high heat. Add olive oil to it and sauté the spinach for 3-4 minutes or until it's wilted.
- Dice the cooked spinach and add it to a medium-sized bowl.
- Add the vegan cream cheese, vegan mozzarella, vegan parmesan, herbs, and spices. Stir everything together and set the bowl aside.
Make the Ravioli
- Remove the dough from the refrigerator and roll it out on a floured surface. You want the dough to be very thin, about ¼ of an inch or thinner.
- Once rolled out, use the rim of a drinking glass or another round tool such as a cookie cutter to cut circles that are 2-3 inches in diameter. You should get about 50 rounds, which would create 25 ravioli pockets.
- Add ½ tablespoon of ravioli filling to a round. Brush water around the edge of another round and place it water-side-down over the bottom circle. Seal the ravioli by firmly pressing down with the tines of a fork. Repeat until all of the pasta is made.
- Add 3-5 ravioli pockets to a large pot of boiling water at a time. Let them cook for 4-6 minutes, or until they float. Top the ravioli with your favorite sauce and enjoy!
Video
Notes
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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