Dairy-Free Spinach and Ricotta Ravioli

Discover the magic of homemade pasta with this delicious Dairy-Free Spinach and Ricotta Ravioli! Perfect for plant-based eaters and those avoiding dairy, this recipe transforms simple ingredients into an elegant, satisfying meal. The dough combines all-purpose and semolina flours for a tender-yet-sturdy texture, while the creamy tofu-based ricotta filling is infused with nutritional yeast, fresh spinach, zesty lemon juice, and a hint of nutmeg for a flavor-packed bite. Each ravioli is carefully crafted and cooked to perfection, then served with a rich marinara sauce, making it ideal for comforting weeknight dinners or special occasions. With just an hour of prep time, you'll create a vegan masterpiece that dazzles with every forkful!

Nutriscore Rating: 79/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Semolina flour
• 0.5 teaspoons Salt
• 0.75 cups Water
• 2 tablespoons Olive oil
• 1 blocks Firm tofu (pressed)
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoons Garlic powder
• 2 cups Baby spinach (chopped)
• 0.25 teaspoons Ground black pepper
• 0.125 teaspoons Nutmeg (optional)
• 2 cups Marinara sauce (for serving)

Directions

Step 1

In a medium-sized bowl, combine all-purpose flour, semolina flour, and salt. Gradually add water and olive oil while mixing, forming a rough dough.

Step 2

Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 3

While the dough is resting, prepare the filling. Crumble the pressed tofu into a food processor. Add nutritional yeast, lemon juice, garlic powder, and black pepper. Blend until smooth, scraping down the sides as needed.

Step 4

Transfer the tofu ricotta to a bowl and fold in the chopped spinach. Add a pinch of nutmeg, if desired, for extra flavor.

Step 5

After resting, divide the dough into two equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta maker.

Step 6

Spoon small portions of the filling (about 1 teaspoon each) onto one sheet of the dough, spacing them about 2 inches apart. Cover with the second sheet of dough.

Step 7

Press around each mound of filling to seal the ravioli, ensuring no air is trapped inside. Use a knife or ravioli cutter to cut out individual ravioli. Dust lightly with flour to prevent sticking.

Step 8

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove using a slotted spoon.

Step 9

Serve the ravioli warm with marinara sauce on top. Optionally, garnish with fresh basil or a drizzle of olive oil.

Nutrition Facts

Serving size	(1475.2g)

Amount per serving	% Daily Value*
Calories	2219.5

Total Fat 63.4g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3174.2mg	0%
Total Carbohydrate 313.3g	0%
Dietary Fiber 30.5g	0%
Total Sugars 30.6g
Protein 102.9g	0%

Vitamin D 0IU	0%
Calcium 2312.3mg	0%
Iron 28.9mg	0%
Potassium 3671.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 18.4%

Carbs: 56.1%