Dairy-Free Spinach Ricotta Ravioli

Indulge in the ultimate comfort dish with this Dairy-Free Spinach Ricotta Ravioli, a plant-based twist on the classic Italian favorite. Perfectly tender homemade pasta encases a creamy, flavorful filling made with dairy-free ricotta, wilted baby spinach, a hint of garlic, and tangy lemon juice. The dough, a simple blend of all-purpose and semolina flours, is kneaded to perfection and rolled thin for a delicate texture. Each ravioli is sealed with care and cooked to pillowy softness in boiling water. Finished with a drizzle of vegan butter or olive oil, this recipe is ideal for any occasion, from weeknight dinners to special gatherings. Packed with savory, cheesy flavor (thanks to nutritional yeast) and rich in plant-based goodness, this dairy-free ravioli will delight vegans, vegetarians, and anyone seeking a wholesome, lactose-free meal option.

Nutriscore Rating: 74/100

Prep Time:75 mins

Cook Time:10 mins

Total Time:85 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
• 2 cups Baby spinach, finely chopped
• 1 cups Dairy-free ricotta cheese (e.g., almond or tofu-based)
• 3 tablespoons Nutritional yeast
• 2 cloves Garlic, minced
• 1 tablespoons Lemon juice
• 0.25 teaspoons Black pepper
• 2 tablespoons Optional: Dairy-free vegan butter or olive oil for serving

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.

Step 2

Make a well in the center of the flour mixture, then pour in the water and olive oil.

Step 3

Mix the dough with a fork until it starts to come together, then transfer it to a floured surface.

Step 4

Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 5

While the dough rests, prepare the filling by sautéing the minced garlic in 1 tablespoon of olive oil over medium heat for 1 minute.

Step 6

Add the chopped spinach to the pan and cook until wilted (2-3 minutes). Remove from heat and let cool.

Step 7

In a mixing bowl, combine the dairy-free ricotta, sautéed spinach and garlic, nutritional yeast, lemon juice, and black pepper. Mix well and set aside.

Step 8

Once the dough has rested, divide it into 2 portions. Roll each portion out on a floured surface into thin sheets, about 1/8-inch thick.

Step 9

Place small dollops (about 1 teaspoon) of the filling evenly spaced on one sheet of dough, leaving about 1 inch between each dollop.

Step 10

Lightly brush water around the filling to help seal the ravioli. Lay the second sheet of dough over the top and press around each dollop to seal.

Step 11

Cut out the ravioli with a knife or ravioli cutter. Press the edges firmly to ensure they are sealed.

Step 12

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the top.

Step 13

Serve immediately with a drizzle of dairy-free vegan butter or olive oil. Optionally, garnish with fresh herbs or vegan Parmesan cheese.

Nutrition Facts

Serving size	(953.7g)

Amount per serving	% Daily Value*
Calories	2072.2

Total Fat 79.8g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1839.8mg	0%
Total Carbohydrate 264.1g	0%
Dietary Fiber 20.5g	0%
Total Sugars 4.1g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 429.5mg	0%
Iron 20.6mg	0%
Potassium 1706.8mg	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: 35.3%

Protein: 12.7%

Carbs: 52.0%