Dairy-Free Ravioli with Tomato Sauce
Indulge in the comforting goodness of Dairy-Free Ravioli with Tomato Sauce, a delightful recipe featuring plant-based ingredients that don’t compromise on flavor. This homemade pasta dish combines tender, hand-rolled ravioli filled with a savory mixture of firm tofu, fresh spinach, garlic, and nutritional yeast, offering a deliciously creamy texture without dairy. Served with a vibrant, aromatic tomato sauce infused with fresh basil and sautéed onion, this recipe is a testament to wholesome cooking that’s vegan-friendly. Perfect for a weeknight dinner or a special occasion, this dairy-free take on classic Italian cuisine is both satisfying and guilt-free. Ready in just over an hour, it’s a great option for anyone seeking a plant-based twist on traditional ravioli. Add this recipe to your collection, and enjoy a meal that’s bursting with flavor, health-conscious ingredients, and homemade charm.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 120 milliliters Water
- 2 tablespoons Olive oil
- 200 grams Firm tofu
- 100 grams Fresh spinach
- 1 clove Minced garlic
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Ground black pepper
- 400 grams Canned crushed tomatoes
- 10 leaves Basil leaves
- 1 small Onion
Instructions
In a large bowl, combine flour and salt. Gradually add water and 1 tablespoon olive oil. Knead until a smooth dough forms. Cover and let rest for 30 minutes.
Crumble tofu into a separate bowl. Add finely chopped spinach, minced garlic, nutritional yeast, and ground black pepper. Mix well to combine.
Roll out the rested dough on a floured surface until thin. Cut into 2.5-inch squares using a sharp knife or pasta cutter.
Place 1 teaspoon of the tofu-spinach mixture onto each square. Fold squares into triangles and press edges with a fork to seal.
Bring a large pot of salted water to a boil. Gently add ravioli and cook for 3-4 minutes until they float. Remove with a slotted spoon and set aside.
Heat remaining olive oil in a pan. Add finely chopped onion and sauté until translucent. Pour in crushed tomatoes and cook for 10 minutes, allowing the sauce to thicken.
Stir in fresh basil leaves and simmer for another 2 minutes.
Serve ravioli topped with the tomato sauce, garnished with extra basil if desired.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 24.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2312 mg | 49% | |
*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.
