Easy Vegan Ravioli
Discover the ultimate comfort food made plant-based with this Easy Vegan Ravioli recipe! Perfectly tender, homemade pasta envelopes a savory tofu and spinach filling, elevated with the cheesy, umami-rich flavor of nutritional yeast and a hint of lemon for brightness. With just a few pantry staples and an optional touch of semolina for authentic texture, you'll learn how to create restaurant-worthy vegan ravioli right in your kitchen. Ready in under an hour, this dairy-free and egg-free recipe is surprisingly simple, featuring easy-to-follow steps for kneading dough, shaping ravioli, and cooking them to perfection. Finished with marinara sauce and your favorite toppings, it's a fuss-free, crowd-pleasing dish perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour (optional, for texture)
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Olive oil
- 8 ounces Firm tofu, drained
- 2 cups Fresh spinach, chopped
- 2 tablespoons Nutritional yeast
- 1 teaspoons Garlic powder
- 1 tablespoons Lemon juice
- 0.25 teaspoons Black pepper
- 2 cups Marinara sauce
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour (if using), and salt.
Gradually add water and olive oil to the dry ingredients. Mix until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.
While the dough rests, prepare the filling. Place the drained tofu in a food processor and pulse until crumbly.
Add the chopped spinach, nutritional yeast, garlic powder, lemon juice, and black pepper to the food processor. Blend until smooth but with some texture. Adjust seasoning if needed.
Divide the dough into two equal portions. Roll out each portion on a lightly floured surface into a thin sheet (about 1/16 inch thick).
Dollop small spoonfuls of the tofu-spinach mixture onto one sheet of dough, spacing them 1-2 inches apart.
Place the second sheet of dough on top. Press around the filling mounds gently to remove air pockets and seal the edges.
Cut out ravioli shapes using a knife, ravioli cutter, or cookie cutter. Press edges with a fork if needed to ensure they are sealed.
Bring a large pot of salted water to a boil. Gently slide the ravioli into the boiling water and cook for 2-4 minutes, or until they float to the surface.
Carefully remove the cooked ravioli with a slotted spoon and drain excess water.
Serve immediately with your favorite marinara sauce, garnished with fresh herbs or vegan parmesan, if desired.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 12.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1770 mg | 136% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1823 mg | 39% | |
*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.
