Vegan Spinach Ricotta Ravioli

Delight in the wholesome flavors of this Vegan Spinach Ricotta Ravioli, a plant-based twist on a classic Italian favorite. Made with tender homemade pasta dough and filled with a creamy, protein-packed ricotta crafted from firm tofu and nutritional yeast, this recipe is a celebration of fresh and nourishing ingredients. Chopped spinach adds a burst of vibrant green to the filling, while hints of garlic and lemon juice elevate the flavor. Perfect for a comforting dinner or elegant entertaining, these ravioli are served piping hot and can be topped with melted vegan butter and fresh herbs for a gourmet finish. Whether you’re vegan or simply seeking a lighter, dairy-free option, this dish is sure to impress with its rich taste and inviting texture. Ready in just an hour, it’s a culinary adventure worth savoring!

Nutriscore Rating: 76/100

Prep Time:50 mins

Cook Time:10 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour (or gluten-free flour blend, if necessary)
• 0.5 cups Semolina flour
• 0.5 teaspoons Salt
• 2 tablespoons Olive oil
• 0.75 cups Warm water
• 1 block (14 ounces) Firm tofu
• 3 cups Fresh spinach (chopped)
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 2 cloves Garlic (minced)
• 0.5 teaspoons Salt (for filling)
• 0.25 teaspoons Pepper
• 2 tablespoons Vegan butter (optional for serving)
• 2 tablespoons Fresh herbs (parsley or basil, for garnish)

Directions

Step 1

To prepare the pasta dough, combine the all-purpose flour, semolina flour, and salt in a mixing bowl. Create a well in the center and add the olive oil and warm water. Mix until the dough comes together.

Step 2

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

Step 3

While the dough is resting, prepare the ricotta filling. Drain the tofu and crumble it into a food processor. Add the nutritional yeast, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.

Step 4

Transfer the tofu mixture to a large bowl and stir in the chopped spinach until evenly combined. Set aside.

Step 5

After the dough has rested, divide it into two equal portions. Roll out each portion on a floured surface until very thin, about 1/16-inch thick.

Step 6

Place small spoonfuls of the filling (about 1 teaspoon each) onto one sheet of dough, spacing them about 1 inch apart. Lightly brush water around the edges of each dollop of filling.

Step 7

Carefully lay the second sheet of dough over the first. Gently press down around each dollop of filling to seal the ravioli, ensuring there are no air pockets.

Step 8

Use a ravioli cutter or knife to cut out individual ravioli. Press the edges with a fork to ensure they are sealed properly.

Step 9

Bring a large pot of salted water to a boil. Add the ravioli in small batches and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 10

Serve the ravioli hot, drizzled with melted vegan butter and garnished with fresh herbs like parsley or basil, if desired.

Nutrition Facts

Serving size	(1172.0g)

Amount per serving	% Daily Value*
Calories	2034.4

Total Fat 72.5g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2693.3mg	0%
Total Carbohydrate 263.7g	0%
Dietary Fiber 20.7g	0%
Total Sugars 6.8g
Protein 88.7g	0%

Vitamin D 0IU	0%
Calcium 845.4mg	0%
Iron 23.1mg	0%
Potassium 2214.4mg	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: 31.6%

Protein: 17.2%

Carbs: 51.2%