Dairy-Free Spinach Ricotta Ravioli
Indulge in the rich, satisfying flavors of Dairy-Free Spinach Ricotta Ravioli, a vegan-friendly twist on a classic Italian favorite. This homemade recipe features delicate pasta made from a blend of all-purpose and semolina flours, lovingly filled with a creamy mixture of dairy-free ricotta, sautéed baby spinach, and a hint of garlic, lemon, and nutritional yeast for a savory depth of flavor. With no need for milk or cheese, this plant-based ravioli is perfect for those avoiding dairy, offering a wholesome yet indulgent meal that’s both comforting and nutritious. Ready in just over an hour, this recipe is ideal for a cozy dinner or a gourmet weekend project. Serve your tender ravioli with a drizzle of vegan butter or olive oil for a dish that’s as visually stunning as it is delicious. Perfect for vegans, vegetarians, or anyone seeking a dairy-free dining option!
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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
- 2 cups Baby spinach, finely chopped
- 1 cups Dairy-free ricotta cheese (e.g., almond or tofu-based)
- 3 tablespoons Nutritional yeast
- 2 cloves Garlic, minced
- 1 tablespoons Lemon juice
- 0.25 teaspoons Black pepper
- 2 tablespoons Optional: Dairy-free vegan butter or olive oil for serving
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.
Make a well in the center of the flour mixture, then pour in the water and olive oil.
Mix the dough with a fork until it starts to come together, then transfer it to a floured surface.
Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling by sautéing the minced garlic in 1 tablespoon of olive oil over medium heat for 1 minute.
Add the chopped spinach to the pan and cook until wilted (2-3 minutes). Remove from heat and let cool.
In a mixing bowl, combine the dairy-free ricotta, sautéed spinach and garlic, nutritional yeast, lemon juice, and black pepper. Mix well and set aside.
Once the dough has rested, divide it into 2 portions. Roll each portion out on a floured surface into thin sheets, about 1/8-inch thick.
Place small dollops (about 1 teaspoon) of the filling evenly spaced on one sheet of dough, leaving about 1 inch between each dollop.
Lightly brush water around the filling to help seal the ravioli. Lay the second sheet of dough over the top and press around each dollop to seal.
Cut out the ravioli with a knife or ravioli cutter. Press the edges firmly to ensure they are sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the top.
Serve immediately with a drizzle of dairy-free vegan butter or olive oil. Optionally, garnish with fresh herbs or vegan Parmesan cheese.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 264.1 g | 96% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 4.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1707 mg | 36% | |
*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.
