VEGAN Ravioli. Homemade. Fresh. Filled with Cashew Tofu Ricotta Cheese. Easy to make. Can be frozen for later. Delicious!
We love spending time together making homemade ravioli. The process makes for a really fun and relaxing date night. We don’t have kiddos but I could imagine making raviolis would be a really fun (and messy) family activity too.
The best part about making raviolis together is that we get plenty of leftovers that we can store in our freezer. Whenever we have a really busy day and just don’t feel like preparing dinner, we just pop some frozen raviolis into a pot of boiling water.
How to Make the Vegan Ravioli Dough:
First, make your dough using silken tofu, olive oil, water, salt, 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.
You can use several different methods to cut and form your raviolis. Use a small round cup or cookie cutter to make round raviolis. Another method is to use a ravioli stamp for more traditional shapes. You can also use a ravioli cutter or ravioli rolling pin.
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. The best method is to use a pasta maker machine and roll the dough to Level 5.
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.
The Best Sauces for Vegan Ravioli
As always, if you make this and love it, please comment below or tag us on Instagram @pastabased.
Homemade Vegan Ravioli Recipe stuffed with Vegan Cashew and Tofu Ricotta Cheese. Covered in your favorite marinara sauce.
- 2 cups all-purpose flour (plus more for kneading and rolling)
- 1/2 cup silken tofu
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 14 ounces firm tofu pressed
- 2/3 cup raw cashews
- 1/2 cup nutritional yeast
- 2 tablespoons unsweetened almond milk
- 4 cloves fresh garlic
- 3 tablespoons lemon juice
- 10 fresh basil leaves
- 1/4 teaspoon salt
In a food processor, add ravioli dough ingredients and process until a ball forms.
Place the ball on a lightly floured surface and knead for 1-2 minutes.
Cover in plastic wrap and set dough to rest in the refrigerator for 30 minutes.
Place all Vegan Cashew Ricotta ingredients into a food processor and process until smooth.
Once the ricotta is smooth, spoon it into a large piping bag and cut off the tip.
After 30 minutes of resting, remove 1/4 of the dough from the plastic wrap. Keep the rest of the dough covered to prevent it from drying out.
Using a pasta machine, roll out the dough into a sheet on the #4 setting. Or use a rolling pin to roll the dough until very thin.
Using a ravioli mold, place a sheet of dough on the bottom tray. Create a small indent for each ravioli, being careful not to tear the pasta dough. Pipe the cashew ricotta into each divot, filling evenly to the top of the mold. Place another sheet of pasta dough on top. Use a rolling pin and roll overtop the dough so that it seals. Repeat until you run out of dough.
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.) Place a small amount of cashew ricotta 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.
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.
To cook – drop a few ravioli into salted boiling water for 4-5 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.
Store raviolis in the freezer. 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. To reheat, boil in salted water for 6-7 minutes.
- Depending on the size you cut your dough, this recipe can make up to 48 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. To reheat, boil in salted water for 6-7 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.