Vegan Ravioli with Cream Sauce

Delight your taste buds with this luxurious Vegan Ravioli with Cream Sauce—a recipe that strikes a perfect balance between comforting and gourmet. Featuring homemade pasta dough made with all-purpose and semolina flour, these tender ravioli are filled with a savory blend of creamy tofu, nutrient-packed spinach, and zesty nutritional yeast. The dish is elevated further by a silky plant-based cream sauce crafted from almond milk, vegan butter, and a touch of nutmeg for warmth. Each bite is a testament to how indulgent vegan cooking can be, without compromising on flavor or texture. Whether you're impressing dinner guests or indulging in a cozy weeknight meal, this recipe is a must-try for pasta lovers. Perfect for vegans, vegetarians, and anyone looking to enjoy a healthier take on classic ravioli, it’s a delightful meal that feels both wholesome and decadent.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Semolina flour
• 2 tablespoons Olive oil
• 0.5 cup Water
• 1 teaspoon Salt
• 200 grams Firm tofu
• 2 cups Fresh spinach
• 3 tablespoons Nutritional yeast
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 1 cup Almond milk
• 1 tablespoon Cornstarch
• 2 tablespoons Vegan butter
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley
• 0.125 teaspoon Nutmeg

Directions

Step 1

In a large bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add olive oil and water. Mix together until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.

Step 2

While the dough is resting, prepare the filling. Press the tofu to remove excess water, then crumble it into a medium bowl. Add the spinach, nutritional yeast, garlic powder, onion powder, and a pinch of salt. Mix well and set aside.

Step 3

After the dough has rested, divide it into four pieces. Roll each piece out into a thin sheet using a pasta machine or rolling pin.

Step 4

Place small spoonfuls of filling onto one sheet at a time, keeping them about 2 inches apart. Dampen the edges around the filling with water, then lay another sheet on top. Press down around the filling to seal and cut into separate ravioli using a pasta cutter or knife.

Step 5

Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 3-4 minutes, until they float. Remove with a slotted spoon and set aside.

Step 6

For the cream sauce, melt vegan butter in a saucepan over medium heat. Stir in the cornstarch and cook for 1 minute. Gradually add the almond milk, whisking continuously until the sauce thickens. Season with salt, black pepper, nutmeg, and parsley.

Step 7

Serve the cooked ravioli topped with the cream sauce and an additional sprinkle of parsley.

Nutrition Facts

Serving size	(1040.6g)

Amount per serving	% Daily Value*
Calories	2008.2

Total Fat 65.8g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 2788.6mg	0%
Total Carbohydrate 282.4g	0%
Dietary Fiber 17.7g	0%
Total Sugars 20.3g
Protein 68.7g	0%

Vitamin D 78.1IU	0%
Calcium 831.9mg	0%
Iron 19.9mg	0%
Potassium 1153.1mg	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: 29.7%

Protein: 13.8%

Carbs: 56.6%