Orecchiette with Vegan Sausage and Broccolini

This recipe for pasta with broccolini and crumbled vegan sausage is a spin-off of an Italian classic. Broccolini has a pleasant earthy flavor that is the perfect contrast to the smoky and sweet vegan sausage crumbles. Paired with orecchiette, a pasta that will catch the crumbles and light olive oil sauce in its ear-shaped cups, this pasta is delicious and satisfying in every bite.

Italian Sausage Crumbles by Pasta-based. A plate of orecchiette pasta mixed with broccolini, vegan sausage crumbles, and fresh browned garlic.


Vegan Ravioli

A white plate with ravioli covered in red sauce and parsley garnish.  One ravioli is cut in half to show vegan ricotta cheese inside.

VEGAN Ravioli. Homemade. Fresh. Filled with Almond Tofu Ricotta Cheese. Easy to make. Can be frozen for later. Delicious!

This week I came down with a terrible cold. I haven’t been into the office in days because I don’t want to get my coworkers sick. I work in an open-office so germs spread like wildfire. Pair that with the changing season and the rainy, cold days we’ve had lately and it’s a recipe for disaster.

Something that’s not a recipe for disaster though, is this recipe for Vegan Ravioli. Since I was sick this whole week, I didn’t feel like cooking and just wanted something easy and quick. Luckily, we froze half of this batch of Vegan Ravioli and all it took was a quick 4-5 minutes in boiling water to make.

A ravioli in sauce cut in half, showing vegan ricotta cheese stuffing inside.

I thought making ravioli would be hard but this recipe is actually super easy. It can be a little time-consuming to cut out and stuff each ravioli and would probably be a little easier if you made square raviolis and just cut the dough straight on with a knife or rolling pizza cutter. However, we wanted the round ravs – maybe next time.

How to Make the Vegan Ravioli Dough:

First, make your dough using a mixture of semolina flour and all-purpose flour. Before you ask, I have not tried a gluten-free version of this and I’m not sure how it would turn out. People usually have good results with the Bob’s 1-1 Gluten-Free Flour but I really don’t know in this case. Semolina flour is coarser than all-purpose flour but if you only have all-purpose and don’t feel like buying semolina, than go ahead and just use the all-purpose only.

Another part of the dough is aquafaba – which is the water that you drain out of a can of chickpeas. I roast chickpeas as a snack all the time and save the water in a tupperware container just in case I need it for a recipe. Roasted chickpeas are the BEST! I’m addicted.

four photos showing the process of cutting the dough into a circle with a small cup and then eventually placing another circle dough piece over the filled ravioli and pinching shut.


We have more recently started using a different method for creating consistent and easier raviolis.  We purchased this ravioli maker tray and it’s been AMAZING!

It has allowed us to have identical squares with perfect crimped edges for each ravioli.  Also, it helps to have the dough in the tray when filling each ravioli, because you can fill it up really nicely to have them super stuffed if you like (who wouldn’t)!

If you decide to buy this, just make sure to roll your dough out thin but not too thin and always flour both pieces of the tray to be sure your dough doesn’t stick too much.

For Christmas a few years ago, my mom got us this pasta roller attachment for our Kitchenaid Stand Mixer.  That has made rolling out the pasta sheets a whole lot easier!  The link I provided is for three attachments – the sheet roller, a spaghetti cutter and a fettuccine cutter.  You can purchase the sheet roller for a bit cheaper since all of these appliances can be quite expensive.

We will be updating the recipe and video soon to show this new method, so stay tuned!  As always, if you make this and love it, please comment below or tag us on Instagram @pastabased.

These ravioli are stuffed with our homemade vegan almond tofu ricotta cheese, which is easy to make and tastes amazing. It lends a slight nutty flavor to the ravioli which I found to be the perfect flavor combination. We smothered ours in marinara sauce but using pesto, alfredo, or lemon olive oil would be delicious too. We also topped ours with vegan parmesan.

5 from 9 votes
Vegan Ravioli
Prep Time
1 hr
Cook Time
6 mins

Homemade Vegan Ravioli Dough stuffed with Vegan Ricotta Cheese and smothered in marinara sauce.

Course: Dinner, Entree, Main Course, Pasta
Cuisine: American, Italian, Vegan, Vegetarian
Keyword: dinner, pasta, ravioli, vegan italian recipes
Servings: 6 servings
Calories per Serving: 430 kcal
  • 1 cup semolina flour
  • 1 cup all-purpose flour plus more for kneading and rolling
  • 1/2 cup aquafaba drained from one can of chickpeas
  • 2 tablespoons water
  • 2 cups Vegan Almond Ricotta Cheese
  1. In a large bowl, mix semolina flour and all-purpose flour.

  2. Drain a can of chickpeas and save the water – this is aquafaba. Set the chickpeas aside for another use. To the bowl, mix in aquafaba and water.

  3. Mix until combined and knead with your hands for a minute until the dough is smooth. If the dough is too wet and sticky, add flour – one tablespoon at a time. If the dough is too dry, you can add more water – one tablespoon at a time.

  4. Cover in plastic wrap and set dough to rest in the refrigerator for 30 minutes.

  5. Meanwhile, make your Vegan Almond Tofu Ricotta Cheese. Set aside.

  6. After 30 minutes of resting, remove dough from plastic wrap. Sprinkle a light layer of flour on a clean counter or table. Using a rolling pin, roll dough until smooth and thin.

  7. Using a small cup or cookie-cutter, cut dough into circles. Ball up the unused dough and roll it out again, repeat until you run out of dough. (You can also cut them into even squares with a sharp knife or pizza cutter.)

  8. Place a small amount of Vegan Almond Ricotta Cheese in the center of the dough. This depends on the size of your circle. We used about a teaspoon of ricotta for a circle that was 2.5 inches wide.

  9. Spread a small amount of water around the outside of the dough with your finger. Place another dough circle on top and press around the edges to seal.

  10. To cook – drop a few ravioli into salted boiling water for 6-7 minutes. They will start to float once they're almost finished. Remove with a slotted spoon. Don't overcrowd your pot, cook them in batches. Serve warm with your favorite sauce.

Recipe Notes
  • Depending on the size you cut your dough, this recipe can make up to 40 ravioli.
  • You can freeze them for later! To freeze, place raw raviolis flat on a baking sheet and into the freezer for a few hours so they don’t stick together. Once frozen, you can store them together in a plastic freezer bag or tupperware for 4 weeks or more. To reheat, boil in salted water for 5 minutes.
  • We smothered ours in marinara sauce but using pesto, alfredo, or lemon olive oil would be delicious too.
  • We also topped ours with vegan parmesan.

Nutrition Facts
Vegan Ravioli
Amount Per Serving (8 ravioli)
Calories 430 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 74mg2%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 1g1%
Protein 16g32%
Calcium 8mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Easy, Simple Homemade VEGAN Ravioli Recipe with Vegan Tofu Almond Ricotta Cheese and Homemade Marinara Tomato Sauce #vegan #ravioli #italian #vegancheese
Easy, Simple Homemade VEGAN Ravioli Recipe with Vegan Tofu Almond Ricotta Cheese and Homemade Marinara Tomato Sauce #vegan #ravioli #italian #vegancheese

Easy Vegan Pumpkin Curry Pasta

This Vegan Pumpkin Recipe screams fall! This recipe is easy to make and comes together in just 20 minutes! This creamy vegan coconut-pumpkin curry sauce is the perfect combination of spiced, savory and sweet. Garnished with fresh green onions and a splash of lime.

Vegan Pumpkin Curry Pasta by Pasta-based. A plate of fettuccine smothered in creamy, luscious, coconut-pumpkin curry sauce. Garnished with a freshly squeezed lime wedge, bright green chopped green onions, and roasted pepitas. Served with a piece of kalamata, olive, garlic bread.

It’s fall! Officially. The leaves on the trees outside have turned yellow and it snowed last week. Snow. Yeah. Colorado. Why?! Warm meals are needed in times like these. So we made this easy, comforting, flavorful Pumpkin Curry Pasta – basic, sure, but goes one step further with a kick of curry powder AND it’s deliciously vegan.