vegan ravioli

An easy way to make homemade vegan ravioli from wonton wrappers and tofu spinach ricotta.

Easy Vegan Ravioli

squares Vegan Wonton Wrappers

14 oz block extra firm tofu (drained and pressed)

nutritional yeast

olive oil

Salt

garlic

black pepper

Basil (or 1 tablespoon vegan pesto)

soy milk (if needed to thin it a little)

spinach (thawed and pressed or 1 cup wilted fresh spinach)

vegan mozzarella cheese (shredded)

pasta sauce

Fill a medium saucepan with about 2 quarts of salted water and heat to a slow bowl.

Drain and press a container of extra firm tofu getting out as much liquid as possible.

Crumble the tofu into a large food processor.

Add, salt, pepper, garlic, nutritional yeast, olive oil, and basil.

Blend well for 2 minutes in a food processor.  Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.

To make vegan spinach ricotta, thaw the spinach, put it in a colander, press out the water, then add it to the ricotta.  Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.

Stir in 1 cup of shredded vegan mozzarella cheese into the ricotta mixture.

Lay squares of wonton wrappers flat on the countertop or tray.  Put 1 tablespoon of ricotta in the center of the square.

Use a pastry brush or your finger to wet all 4 edges of a square and then set another square on top of it.

Flatten your ravioli a little getting all of the air out of it and pinch the edges firmly with your thumb and index finger to seal them well.

Repeat until you have made all of your ravioli.

Boil 5 ravioli at a time (so you don&#039;t overcrowd them, otherwise they will stick together) for 3 minutes until they float.

Remove with a slotted spoon and place on a plate and cover with the warmed sauce of choice. Repeat until all of the ravioli are cooked.

Vegan Sweet Potato Ravioli! An easy vegan pasta dough encloses a creamy sweet potato filling that is as dreamy and creamy as any cheese-filled ravioli out there. Served with sautéed mushrooms, fresh watercress, bright lemon, thyme and toasty hazelnuts. 

Vegan Sweet Potato Ravioli with Sautéed Mushrooms

all-purpose flour

salt, (divided)

water

olive oil, (divided)

sweet potato purée

cashew cream

yeast

red pepper flakes

nutmeg

cremini mushrooms, (sliced)

shallot, (thinly sliced)

watercress or spinach

hazelnuts

lemon juice

Whisk together flour and ¾ teaspoon salt. Add water and 3 tablespoons oil and mix until a dough comes together. Turn dough out onto a lightly floured surface and knead a few times until smooth and cohesive.

Divide dough into two equal halves; set aside.

Vegan Pasta Dough

Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.

Vegan Ravioli Filling

Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.

Roll each piece of dough into a long rectangle, about ⅛-inch thick. Trim dough rectangles to loosely match in size. On one dough rectangle, using a tablespoon measure, spoon sweet potato filling 1-inch apart down rectangle in two rows.

Brush dough, around the filling, with water then place remaining dough sheet over top of filing-lined dough. Gently press dough down around filling to form individual pockets of filling.

Cut dough creases to form ravioli squares.

Using the tines of a fork, press edges of ravioli squares together to seal.

Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Using a spider or slotted spoon, transfer ravioli to prepared sheet pan.

Assembly

Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. Increase heat to high and cook until deep golden brown, 1–2 minutes.

Off heat, stir in watercress, hazelnuts, lemon juice and remaining 1 tablespoon thyme. Add ravioli, drizzle with additional olive oil and serve. 

Mushroom Sauce

This is a simple recipe for vegan pierogi (stuffed Polish pasta dumplings/ vegan ravioli) with tasty mushroom potato filling - It&#039;s incredibly delicious, healthy, easy to make, and original from grandma&#039;s kitchen!

Vegan Pierogi with Mushroom Filling

flour

ml water

tbsp soy yogurt (unsweetened)

salt

10.5 oz potatoes (or sauerkraut)

5.3 oz mushrooms

onion

5.3 oz soy quark (or vegan cream cheese)

salt and pepper (to taste)

herbs (e.g. parsley) (optional to taste)

neutral oil butter

pesto

spinach

parsley

*Note: Please watch the recipe video for visual instruction!

Whisk together flour and salt in a bowl, then form a mold in the middle.

Mix water, soy yogurt, and olive oil in another bowl to combine. Then pour it into the mold of the flour and stir with a fork until it comes together.

Then transfer the mixture to a floured work surface and knead with your hands until a smooth, elastic dough is formed. (If the dough is too dry, add a little bit more water or soy yogurt. If it&#039;s too soft, add a bit more flour.)

Then form the dough to a ball, wrap it tightly in cling film, and leave to rest in the fridge for about ½ hour.

In the meantime, cook the potatoes until soft for the filling. Then drain thoroughly and peel the potatoes. (Alternatively, you can also make the filling with sauerkraut).

Peel and dice the onion. Clean and chop the mushrooms.

Heat some oil or vegan butter in a pan and fry the onions and mushrooms for about 10-15 minutes. Set aside and allow to cool slightly, then add them to a blender along with the potatoes and soy quark and blend into smooth purée. (Optionally, use a stick blender or just a simple potato masher, if you prefer a chunky texture). Season with salt, pepper, and herbs to taste.

Remove the pasta dough from the fridge and roll it out thinly on a floured work surface, using a rolling pin.

Cut out circles with a round pasta or cookie cutter.

Work with one dough circle at a time. Brush one circle with a little bit of water. Then add the filling with a teaspoon in walnut-size in the middle of the circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal.

Continue this process with remaining dough and filling.

Once all pierogi are prepared, bring a large pot of salted water to a boil. Reduce the heat and carefully add the pierogi. Simmer for about 4-6 minutes over low heat, or until they float to the surface.

Remove the pierogi with a slotted spoon or skimmer and drain well.

Heat some oil or vegan butter in a pan and sauté the pierogi until crispy from each side. (You can also add some onions or garlic, and sauté everything together if you like).

Serve them with pesto, spinach, and fresh parsley or just as they are.

Enjoy!

Really excellent recipe I made this with my son. It was sooo yummy.

It took me much longer to make these than I expected but it was well worth it, they were YUMMY!!  I used swiss brown mushrooms and a bit of parsley in the mixture.  Struggled a bit with sealing the pastry around the filling but I'm sure that'll come with practice. The spinach was a perfect match!  Another success story, thank you! ☺️

The recipe is simple and super tasty! I really loved it 😍
By the way your books are amazing 💓

Update - they came out well! It was hard getting the right consistancy but they were nice all the same!

Super recipe with a good amount ! very delicious

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The most viewed vegan ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine