Vegan Ravioli
Easily whip up this homemade vegan ravioli for all to love! Three kinds of vegan cheese come together in an herb and spinach filling to create a crave-worthy family favorite.
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Bonnie - Serene Trail
Servings: 5
Calories: 491kcal
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
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.
Nutrition
Serving: 5 Ravioli | Calories: 491kcal | Carbohydrates: 64.8g | Protein: 13.2g | Fat: 24.4g | Saturated Fat: 1.7g | Sodium: 523mg | Potassium: 271mg | Fiber: 4.2g | Sugar: 0.5g | Calcium: 47mg | Iron: 4mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.