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!
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! Soft eggless ravioli are easily filled with dairy-free, creamy spinach.
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.
Just make the dough, combine the filling, form the ravioli pockets, boil the pasta, and enjoy!
Note: You don’t need any fancy ravioli-making tools for this vegan spinach ravioli recipe. However, if you have one, go for it! Here’s one that I recommend if you want one: Ravioli Maker
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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 – Basil and parsley come together to create a lovely Italian flavor. Fresh or dried versions of these herbs work too.
- 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
Combine the flour, salt, olive oil, and water until it starts to clump up.
Knead the dough on a surface for about 3 minutes as the ingredients come together.
Shape the dough into a thick disc and cover it with plastic wrap. Let it chill in the refrigerator for 30 minutes.
Make The Filling
Sauté the spinach for 3-4 minutes until it’s wilted. Dice it and mix it with the vegan cheese, herbs, and seasoning.
Assemble
Roll the dough out on a floured surface to a thickness of ¼ of an inch or less.
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 filling to a round. Brush water around the edge of another round and place it water-side-down over the filling.
Seal them by firmly pressing down with the tines of a fork. Repeat these steps until all of the pasta is made. Boil the ravioli pockets for 4-6 minutes, or until they float.
Top the ravioli with your favorite sauce and enjoy!
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 baking it in the oven.
More 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
Make Ahead
Prepare the ravioli pockets, and then store them in an air-tight container in the refrigerator for up to 2 days. Separate layers of the pockets with parchment paper. Boil the ravioli when you’re ready to eat them.
Storage And Reheat
Store leftovers in a sealed container in the refrigerator for 3 days. It’s best to coat the ravioli with sauce to prevent it from sticking together. Heat leftovers in the microwave at 30-second intervals until they’re fully heated through.
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Vegan Ravioli
Bonnie – Serene Trail
Ingredients
Dough
- 2 1/2 cups all-purpose flour (300g) plus more for flouring the surface
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 cup water (237ml) room temperature
Filling
- 1/2 tablespoon olive oil
- 2 cups fresh baby spinach (450g)
- 7-8 ounces vegan cream cheese (200g) softened
- 1/2 cup vegan mozzarella cheese (50g) shredded
- 1/4 cup vegan parmesan cheese (25g)
- 1 tablespoon fresh basil (chopped), or 1 tsp dried basil
- 1 tablespoon fresh parsley (chopped), or 1 tsp dried parsley
- 1/2 tablespoon garlic powder
- 1/4 teaspoon pepper
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 seasoning. Stir everything together and set the bowl aside.
Assemble 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.
- 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 nutritional information provided is an estimate from third-party calculations.
