Vegan Spinach and Ricotta Ravioli

Delight your taste buds with this indulgent Vegan Spinach and Ricotta Ravioli, a plant-based twist on the classic Italian comfort food. Made from scratch, this recipe features tender homemade pasta dough filled with a creamy almond-based ricotta blended with vibrant baby spinach and a hint of nutmeg. Each delicate ravioli is cooked to perfection and finished in a luxurious vegan butter and sage sauce, creating a dish that is as elegant as it is satisfying. Perfect for a special dinner or impressing guests, this dairy-free and egg-free ravioli highlights the beauty of simple, wholesome ingredients while remaining surprisingly easy to prepare. Whether you're vegan or simply seeking a hearty, meatless pasta recipe, this dynamic dish will quickly become a favorite in your kitchen!

Nutriscore Rating: 74/100

Prep Time:50 mins

Cook Time:10 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Semolina flour
• 0.75 cups Water
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 4 cups Baby spinach
• 1 cup Almonds (blanched)
• 2 tablespoons Nutritional yeast
• 1 tablespoon Fresh lemon juice
• 2 cloves Garlic
• 2 tablespoons Unsweetened plant milk
• 0.25 teaspoons Nutmeg (optional)
• 2 tablespoons Vegan butter
• 6 leaves Fresh sage leaves (optional)

Directions

Step 1

Prepare the almond ricotta: Add blanched almonds, nutritional yeast, lemon juice, garlic, plant milk, and a pinch of salt to a food processor. Blend until smooth and creamy. Adjust the thickness by adding more plant milk, if needed. Set aside.

Step 2

Cook the spinach: Heat a non-stick skillet over medium heat. Add the baby spinach and cook, stirring occasionally, until wilted. Once wilted, let it cool slightly and finely chop it. Mix the chopped spinach into the almond ricotta. Optionally, season with nutmeg. Set aside the filling.

Step 3

Make the pasta dough: On a clean surface, mix all-purpose flour, semolina flour, and salt. Create a well in the center and gradually add water and olive oil, mixing with a fork. Once combined, knead by hand for 8-10 minutes until you have a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 4

Roll out the dough: Cut the dough into four portions. Using a pasta machine or a rolling pin, roll each portion into thin sheets (setting 5 or 6 on a pasta machine). Keep the sheets covered with a damp cloth to prevent drying out.

Step 5

Assemble the ravioli: Lay one pasta sheet on a lightly floured surface. Place teaspoon-sized dollops of the spinach-ricotta filling about 1 inch apart along the sheet. Brush water around each dollop. Lay a second sheet of dough on top and gently press around the filling to seal. Use a ravioli cutter or knife to cut out individual ravioli. Repeat with the remaining dough and filling.

Step 6

Cook the ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 2-4 minutes, or until they float to the surface. Remove with a slotted spoon.

Step 7

Prepare the sauce: In a skillet, melt vegan butter over medium heat. Add fresh sage leaves, if using, and cook until fragrant, about 1 minute. Toss the cooked ravioli in the butter sauce to coat.

Step 8

Serve: Plate the ravioli and drizzle with the butter sauce. Garnish with extra sage leaves or nutritional yeast, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(855.6g)

Amount per serving	% Daily Value*
Calories	2352.5

Total Fat 110.1g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1492.1mg	0%
Total Carbohydrate 277.9g	0%
Dietary Fiber 28.1g	0%
Total Sugars 5.4g
Protein 68.7g	0%

Vitamin D 12.5IU	0%
Calcium 540.8mg	0%
Iron 21.7mg	0%
Potassium 1471.8mg	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: 41.7%

Protein: 11.6%

Carbs: 46.8%