Vegan Spinach and Ricotta Ravioli
Delight in the elegant flavors of homemade Vegan Spinach and Ricotta Ravioli, a plant-based twist on a classic dish that's perfect for impressing guests or upgrading weeknight dinners. This recipe uses a smooth almond ricotta filling, blended with fresh spinach and seasoned with garlic, lemon juice, and optional nutmeg for a vibrant, creamy interior. Encased in tender, hand-kneaded pasta dough made with all-purpose and semolina flour, these ravioli boast a satisfying texture and authentic Italian appeal. Finished with a fragrant vegan butter sage sauce, this dish is simple yet elevated—ready in under an hour and easily adaptable for any occasion. Whether you're a seasoned vegan or looking to explore meat-free alternatives, this recipe is sure to become a show-stopping favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 0.75 cups Water
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 4 cups Baby spinach
- 1 cup Almonds (blanched)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Fresh lemon juice
- 2 cloves Garlic
- 2 tablespoons Unsweetened plant milk
- 0.25 teaspoons Nutmeg (optional)
- 2 tablespoons Vegan butter
- 6 leaves Fresh sage leaves (optional)
Instructions
Prepare the almond ricotta: Add blanched almonds, nutritional yeast, lemon juice, garlic, plant milk, and a pinch of salt to a food processor. Blend until smooth and creamy. Adjust the thickness by adding more plant milk, if needed. Set aside.
Cook the spinach: Heat a non-stick skillet over medium heat. Add the baby spinach and cook, stirring occasionally, until wilted. Once wilted, let it cool slightly and finely chop it. Mix the chopped spinach into the almond ricotta. Optionally, season with nutmeg. Set aside the filling.
Make the pasta dough: On a clean surface, mix all-purpose flour, semolina flour, and salt. Create a well in the center and gradually add water and olive oil, mixing with a fork. Once combined, knead by hand for 8-10 minutes until you have a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll out the dough: Cut the dough into four portions. Using a pasta machine or a rolling pin, roll each portion into thin sheets (setting 5 or 6 on a pasta machine). Keep the sheets covered with a damp cloth to prevent drying out.
Assemble the ravioli: Lay one pasta sheet on a lightly floured surface. Place teaspoon-sized dollops of the spinach-ricotta filling about 1 inch apart along the sheet. Brush water around each dollop. Lay a second sheet of dough on top and gently press around the filling to seal. Use a ravioli cutter or knife to cut out individual ravioli. Repeat with the remaining dough and filling.
Cook the ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 2-4 minutes, or until they float to the surface. Remove with a slotted spoon.
Prepare the sauce: In a skillet, melt vegan butter over medium heat. Add fresh sage leaves, if using, and cook until fragrant, about 1 minute. Toss the cooked ravioli in the butter sauce to coat.
Serve: Plate the ravioli and drizzle with the butter sauce. Garnish with extra sage leaves or nutritional yeast, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 5.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 541 mg | 42% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1472 mg | 31% | |
*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.
