Vegan Homemade Meat Ravioli

Discover the ultimate comfort food with this Vegan Homemade Meat Ravioli recipe! Crafted from scratch, this plant-based pasta dish features a tender, silky dough made with a blend of all-purpose and semolina flours. The star of the show is the hearty, savory filling—a perfectly seasoned mixture of textured vegetable protein (TVP), sautéed cremini mushrooms, onions, garlic, and a touch of nutritional yeast for a rich, umami-packed flavor. Each ravioli is lovingly hand-shaped and cooked to perfection, creating soft, pillowy pockets that pair beautifully with your favorite vegan sauce or a simple drizzle of olive oil and fresh herbs. With its combination of wholesome ingredients and artisan technique, this vegan ravioli is a show-stopping dinner that’s perfect for impressing guests or indulging in a cozy night at home.

Nutriscore Rating: 82/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Semolina flour
• 0.75 cup Water
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 tablespoon Olive oil (for filling)
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 8 ounces Cremini mushrooms, finely chopped
• 1 cup Textured vegetable protein (TVP)
• 1 cup Vegetable broth
• 1 tablespoon Soy sauce
• 2 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Black pepper

Directions

Step 1

In a large mixing bowl, combine all-purpose flour and semolina flour with a pinch of salt.

Step 2

Create a well in the center of the flour mixture and gradually add water and olive oil. Mix until a dough begins to form.

Step 3

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic and let it rest for at least 30 minutes.

Step 4

While the dough rests, prepare the filling: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.

Step 5

Stir in minced garlic and chopped mushrooms, cooking until the mushrooms release their water and start to brown, about 5-7 minutes.

Step 6

Add textured vegetable protein (TVP) and vegetable broth to the pan, stirring until the TVP has absorbed most of the liquid.

Step 7

Season the filling with soy sauce, nutritional yeast, chopped parsley, and black pepper. Mix well and cook for another 2 minutes. Set aside to cool slightly.

Step 8

Roll out the dough into thin sheets using a pasta machine or rolling pin, about 1/16 inch thick.

Step 9

Place small teaspoons of filling onto one sheet of pasta, spacing about 2 inches apart. Brush the edges with water and cover with another sheet of pasta.

Step 10

Press around the filling to seal and cut out each ravioli using a pastry cutter or knife.

Step 11

Bring a pot of salted water to a boil and cook the ravioli in batches for 3-4 minutes until they float to the top.

Step 12

Serve with your favorite vegan sauce or simply drizzled with olive oil and fresh herbs.

Nutrition Facts

Serving size	(1362.0g)

Amount per serving	% Daily Value*
Calories	2447.7

Total Fat 50.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3575.9mg	0%
Total Carbohydrate 339.9g	0%
Dietary Fiber 46.1g	0%
Total Sugars 21.3g
Protein 156.8g	0%

Vitamin D 15.9IU	0%
Calcium 492.5mg	0%
Iron 35.3mg	0%
Potassium 6061.2mg	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: 18.5%

Protein: 25.7%

Carbs: 55.8%