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.

UPDATE:

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 8 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
Ingredients
  • 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
Instructions
  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

RELATED POSTS

34 Comments

  1. Reply

    Anjali

    October 2, 2017

    5 stars
    I haven’t had ravioli in SO long! This sounds absolutely delicious!

    • Reply

      pasta-based

      October 2, 2017

      It’s just one of those meals you love but don’t think about making that often. We hope you have a chance to try it!

  2. Reply

    Sophia | Veggies Don't Bite

    October 2, 2017

    I love ravioli!! Especially home made. These look so easy to make too!

  3. Reply

    Jasmine

    October 2, 2017

    5 stars
    You have inspired me to make ravioli at home, these look and sound AMAZING!

    • Reply

      pasta-based

      October 2, 2017

      We really hope you have the chance – you will not be disappointed!

  4. Reply

    Brandie

    October 2, 2017

    Oh my word!!! These look perfect!! I need to try these! I hope you’re feeling better!

    • Reply

      pasta-based

      October 2, 2017

      Thanks, Brandie!

  5. Reply

    Rebecca @ Strength and Sunshine

    October 2, 2017

    Ah, delicious!!! So easy to make too; ravioli were a childhood dinner staple in my house 🙂

  6. Reply

    Karen

    October 7, 2017

    Best cooking video I’ve seen! I need to make meals quickly, and while I appreciate some love the art of cooking and discussing all the intricacies of the subject—for me—having to watch long, chatty cooking videos slows things down. Yours is perfect,and I am thrilled to find a good vegan cheese ravioli recipe ( :

    • Reply

      pasta-based

      October 9, 2017

      Thanks so much Karen! I totally get what you mean. I try to edit the videos to be quick and fun to watch but still easy to see the steps. I’m so glad you like the style, your comment means a lot to us!

  7. Reply

    Giovonne

    December 27, 2018

    5 stars
    This dough was incredible! As an Italian growing up making homemade ravioli, I was definitely a little skeptical that vegan dough could be close to the real thing. I was so pleasantly surprised!

    • Reply

      pasta-based

      December 27, 2018

      Thank you! I’m so glad to hear that – made my day!

  8. Reply

    Indy

    December 30, 2018

    Can I make the sheets in pasta machine?

    • Reply

      pasta-based

      January 8, 2019

      Yes!

  9. Reply

    Corinda

    January 23, 2019

    5 stars
    This ricotta was SOOO good! Best I’ve ever tried. I added spinach. I found the dough hard to work with and my raviolis turned out a bit dough-y, especially around the edges, but overall a really great recipe, thank you!!

    • Reply

      pasta-based

      February 2, 2019

      Thank you! So glad to hear it worked out.

  10. Reply

    Angela

    January 25, 2019

    Can I make these without the aquafaba?
    My son has an allergy to beans so I can’t use the water from the chick peas. Is there another option?
    My son has an egg allergy as well and I’ve found it very hard to find egg free raviolis, that’s how I came across your recipe.
    Thank you!!

    • Reply

      pasta-based

      February 2, 2019

      Yes. You can use water in place of the aquafaba.

  11. Reply

    Liam Gentile

    March 24, 2019

    Hey! I’m very excited to make this recipe tonight for some friends. Do you think this will adequately feed 5 hungry people? or should I 1.5x the recipe?

    Thank you!

    Liam

  12. Reply

    Jamie

    November 9, 2019

    5 stars
    This dough was amazing! I already had a filling (grew some candy roaster squash and made something similar to your butternut filling – will definitely be making the sage brown butter to go with) but can’t wait to try out all of your recipes because this turned out so well (and everything you post looks delicious). Thank you so much for sharing this!

  13. Reply

    Rae Neumann

    November 17, 2019

    Please tell us how you make roasted chickpeas with the left overbeans. 🙂

  14. Reply

    Cassie

    April 12, 2020

    How many raviolis does this make roughly? Thanks for sharing!

    • Reply

      pasta-based

      July 14, 2020

      Hey Cassie,

      This ravioli recipe should make around 40, give or take depending on how big your cutouts are. Hope that helps!

  15. Reply

    Brayden

    April 20, 2020

    Is it possible to replace the semolina flour with garbanzo bean flour or any other gluten free flour?

    • Reply

      pasta-based

      July 14, 2020

      Hey Brayden,

      Good question – we haven’t tried any other flour just yet for this recipe, but let us know if you did or do in the future and how it came out! I have seen other gluten free recipes that use a combination of garbanzo flour and tapioca flour to make fresh pasta, so you could try that combination.

  16. Reply

    CJ

    May 12, 2020

    Would love to know the size of a serving…trying to figure out how this fits into my calorie count.

    • Reply

      pasta-based

      July 14, 2020

      Hey CJ,

      A serving for these raviolis is about 6, and the calorie count is about 300 for that serving. Let us know if you try these out!

  17. Reply

    DEBORAH

    October 31, 2020

    5 stars
    Aquafaba! Awesome! So glad to use that! I’ve made ravs throughout my life(I’m Italian) but as a vegan have to change the chemistry of lots. Will use a ravioli press and this new recipe!!! Thanks! Keep up the great recipes!!!

  18. Reply

    Hayley

    December 1, 2020

    I’m so excited to try this recipe! I don’t have any semolina flour on hand- do you think it will come out okay if I sub it with all purpose flour? Thank you!

    • Reply

      pasta-based

      December 2, 2020

      Hi Hayley,

      That should work just fine. Let us know how it comes out!

  19. Reply

    Aastasia

    December 19, 2020

    Hi! We made these a few months ago and I came back for the recipe but it looks like it changed. I can’t eat too much tofu. Do you have that original recipe with the aquafaba? They are a HUGE hit at our house!

    • Reply

      pasta-based

      December 22, 2020

      Hello there!

      Thank you for letting us know. We have updated this to have both recipes available on our website. You can find the original one here: https://www.pastabased.com/vegan-ravioli/

      Enjoy!!

  20. Reply

    Frances

    March 25, 2021

    Just wondering if the dough can be made a couple of days ahead and stored in the refrigerator.

    • Reply

      pasta-based

      April 11, 2021

      Yes, it definitely can. I’d let it sit on the counter a bit to warm a little so it’s easier to roll out.

LEAVE A COMMENT

Recipe Rating




5K Shares
Pin4K
Share367
Tweet