Vegan Spinach Ricotta Ravioli
Indulge in the comforting flavors of *Vegan Spinach Ricotta Ravioli*, a plant-based twist on the classic Italian favorite. This recipe features homemade pasta made with a blend of all-purpose and semolina flours, creating a tender yet robust dough that wraps around a creamy, protein-packed filling of tofu "ricotta" mixed with fresh spinach, garlic, and zesty lemon juice. Perfectly sealed ravioli are gently boiled to perfection and can be served with melted vegan butter and a sprinkle of fresh herbs for an irresistible finish. Whether you're a seasoned chef or trying your hand at pasta making, this recipe is a delightful way to enjoy a dairy-free, egg-free, and optionally gluten-free dish that’s perfect for weeknight dinners or special occasions. From the satisfying process of crafting each ravioli to the rich, savory flavors in every bite, this vegan recipe is a must-try for pasta lovers and anyone looking to elevate their plant-based cooking repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free flour blend, if necessary)
- 0.5 cups Semolina flour
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 0.75 cups Warm water
- 1 block (14 ounces) Firm tofu
- 3 cups Fresh spinach (chopped)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 2 cloves Garlic (minced)
- 0.5 teaspoons Salt (for filling)
- 0.25 teaspoons Pepper
- 2 tablespoons Vegan butter (optional for serving)
- 2 tablespoons Fresh herbs (parsley or basil, for garnish)
Instructions
To prepare the pasta dough, combine the all-purpose flour, semolina flour, and salt in a mixing bowl. Create a well in the center and add the olive oil and warm water. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the ricotta filling. Drain the tofu and crumble it into a food processor. Add the nutritional yeast, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.
Transfer the tofu mixture to a large bowl and stir in the chopped spinach until evenly combined. Set aside.
After the dough has rested, divide it into two equal portions. Roll out each portion on a floured surface until very thin, about 1/16-inch thick.
Place small spoonfuls of the filling (about 1 teaspoon each) onto one sheet of dough, spacing them about 1 inch apart. Lightly brush water around the edges of each dollop of filling.
Carefully lay the second sheet of dough over the first. Gently press down around each dollop of filling to seal the ravioli, ensuring there are no air pockets.
Use a ravioli cutter or knife to cut out individual ravioli. Press the edges with a fork to ensure they are sealed properly.
Bring a large pot of salted water to a boil. Add the ravioli in small batches and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Serve the ravioli hot, drizzled with melted vegan butter and garnished with fresh herbs like parsley or basil, if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 1.3 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 757 mg | 16% | |
*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.
