Vegan Ravioli with Tomato Sauce

Delight your taste buds with this hearty and satisfying Vegan Ravioli with Tomato Sauce! Perfectly tender homemade pasta dough made from a blend of all-purpose and semolina flours encases a rich, creamy filling of tofu, sautéed spinach, and cashews, providing a protein-packed, dairy-free alternative that doesn’t skimp on flavor. Topped with a robust, slow-simmered tomato sauce infused with garlic, oregano, and fresh basil, this dish is a plant-based take on classic Italian comfort food. Whether you're impressing guests or indulging in a cozy dinner at home, this vegan ravioli recipe is sure to become a favorite. Plus, it’s surprisingly simple to prepare and ready in just under two hours. Serve with a fresh salad or crusty bread, and let the flavors transport you straight to the heart of Italy!

Nutriscore Rating: 78/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 100 grams Semolina flour
• 180 ml Water
• 1 tablespoon Olive oil
• 200 grams Firm tofu
• 3 tablespoons Nutritional yeast
• 150 grams Spinach, fresh
• 2 Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 400 grams Tomatoes, canned and crushed
• 1 small Onion, chopped
• 10 leaves Basil, fresh
• 1 teaspoon Oregano, dried
• 0.25 teaspoon Red pepper flakes
• 50 grams Cashews, soaked

Directions

Step 1

In a large mixing bowl, combine all-purpose flour and semolina flour. Make a well in the center and add water and olive oil. Mix until a dough forms.

Step 2

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

Step 3

To prepare the filling, crumble the tofu into a blender or food processor. Add nutritional yeast, a pinch of salt and pepper, and the soaked cashews. Blend until the mixture is smooth and creamy.

Step 4

In a skillet, sauté chopped spinach with minced garlic over medium heat until wilted, about 2 minutes. Stir the sautéed spinach into the tofu mixture and set aside.

Step 5

For the tomato sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the chopped onion and garlic until translucent.

Step 6

Add crushed tomatoes, salt, black pepper, oregano, red pepper flakes, and chopped basil. Simmer uncovered for about 20 minutes, stirring occasionally.

Step 7

Divide the rested dough into four pieces. Roll out each piece as thin as possible using a pasta machine or rolling pin.

Step 8

Place teaspoon-sized portions of the filling at intervals on one sheet of dough. Brush water along the edges and between the fillings.

Step 9

Carefully lay another sheet of dough over the first and press around the filling to seal. Cut into squares using a ravioli cutter or knife.

Step 10

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.

Step 11

Drain the ravioli and serve topped with the prepared tomato sauce and garnish with additional basil if desired.

Nutrition Facts

Serving size	(1505.8g)

Amount per serving	% Daily Value*
Calories	2279.1

Total Fat 51.4g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 3325.2mg	0%
Total Carbohydrate 363.9g	0%
Dietary Fiber 29.1g	0%
Total Sugars 23.8g
Protein 93.9g	0%

Vitamin D 0IU	0%
Calcium 628.0mg	0%
Iron 28.0mg	0%
Potassium 3250.6mg	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: 20.2%

Protein: 16.4%

Carbs: 63.5%