Dairy-Free Spinach and Ricotta Ravioli
Delight in the comforting flavors of Italian cuisine with this Dairy-Free Spinach and Ricotta Ravioli recipe, a vegan twist on a classic favorite. Perfect for those seeking plant-based alternatives, this dish features a silky homemade pasta dough enveloping a creamy, ricotta-style filling made from pressed tofu, nutritional yeast, and a hint of lemon juice. Chopped baby spinach adds a vibrant touch of color and nutrition, while optional nutmeg enhances the savory depth of flavor. After a quick boil, these delectable ravioli are served smothered in marinara sauce for that quintessential Italian flair. Whether for a cozy dinner or a special occasion, this dairy-free ravioli offers an irresistible combination of wholesome ingredients, satisfying textures, and bold flavors that even non-vegans will adore.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Olive oil
- 1 blocks Firm tofu (pressed)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoons Garlic powder
- 2 cups Baby spinach (chopped)
- 0.25 teaspoons Ground black pepper
- 0.125 teaspoons Nutmeg (optional)
- 2 cups Marinara sauce (for serving)
Instructions
In a medium-sized bowl, combine all-purpose flour, semolina flour, and salt. Gradually add water and olive oil while mixing, forming a rough dough.
Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough is resting, prepare the filling. Crumble the pressed tofu into a food processor. Add nutritional yeast, lemon juice, garlic powder, and black pepper. Blend until smooth, scraping down the sides as needed.
Transfer the tofu ricotta to a bowl and fold in the chopped spinach. Add a pinch of nutmeg, if desired, for extra flavor.
After resting, divide the dough into two equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta maker.
Spoon small portions of the filling (about 1 teaspoon each) onto one sheet of the dough, spacing them about 2 inches apart. Cover with the second sheet of dough.
Press around each mound of filling to seal the ravioli, ensuring no air is trapped inside. Use a knife or ravioli cutter to cut out individual ravioli. Dust lightly with flour to prevent sticking.
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. Remove using a slotted spoon.
Serve the ravioli warm with marinara sauce on top. Optionally, garnish with fresh basil or a drizzle of olive oil.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 30.6 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2312 mg | 178% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3671 mg | 78% | |
*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.
