You will love this easy vegan ravioli recipe! Stuffed with vegan spinach ricotta and drizzled with a fresh-tasting marinara sauce, this ravioli dish will impress. Use my little trick of making the ravioli dough from pre-made wonton wrappers and you will have a fancy meal with very little effort.
Before I went vegan over 2 decades ago, ravioli was one of my favorite foods. Pre-made vegan ravioli are not common and the thought of making the pasta from scratch was too daunting. So, ravioli was something I wasn't sure if I would ever eat again.
Then, I found some vegan wonton wrappers and got the idea of turning them into ravioli, and I was thrilled with the result. A delicious homemade vegan ravioli that was simple and easy to make!
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❤️ Why you'll love this recipe
- It's easy to make and filled with healthy spinach and tofu.
- They cook in less than 5 minutes.
- You can make them ahead of time and cook them when you're ready.
🧾 Ingredients and substitutions
- Vegan Wonton Wrappers - I use Nasoya brand wonton wrappers that I find at my local supermarket. I have also found other vegan wonton wrappers over the years too, just read the label and be sure they don't have eggs. You can also make your own vegan wonton wrappers or even make them gluten-free.
- Vegan Ricotta - I like to use my tofu ricotta with spinach for the ravioli, but you can also leave the spinach out and keep them simple. If you want a soy-free option, use cashew ricotta instead. If you don't want to make your own, you can buy premade vegan ricotta.
- Tofu - for the base of the ricotta. Use 1 14 oz package of extra-firm water-packed tofu. You can also use high-protein tofu that comes in a vacuum pack, but you will need to add more liquid to the ricotta since it's much firmer.
- Nutritional Yeast - for a cheesy flavor. This is a cheesy-tasting, yellow powder that is sold at most large grocery stores or natural food stores. You can also easily order it from Amazon if you don't have it in your area. (It is essential for a cheesy flavor in vegan cooking).
- Olive Oil - for richness. I usually use light olive oil since it has a more neutral flavor.
- Garlic - for flavor. You can use a fresh garlic clove or 1/2 tsp of garlic powder.
- Salt - for flavor. Feel free to reduce the amount of a low-sodium option.
- Black Pepper - for flavor.
- Basil - or any other herbs of choice like oregano or parsley for flavor. You can also use some vegan pesto if you have some.
- Plain Soy Milk - to achieve the right consistency. You can also use water if you want. If you use high-protein tofu, you will need up to 1/4 cup of liquid to achieve the correct texture.
- Spinach - You will need 1 cup of frozen or 11 cups of fresh spinach steamed and wilted to equal 1 cup.
- Vegan Mozzarella Cheese - optional to add a little more flavor and hold the filling together. You can use any store-bought vegan cheese you like or make my homemade vegan mozzarella cheese.
- Pasta Sauce - You can simply use your favorite store-bought marinara or easily make your own with my oven-roasted tomato sauce recipe. Make it creamy with my vegan alfredo sauce or creamy pesto pasta sauce. Or make it meaty with my tofu Bolognese or vegetable Bolognese.
🔪 Helpful tools
- Slotted spoon for removing the ravioli from the boiling water. Don't use tongs or they will break your ravioli.
- A medium or large pot for boiling them.
🥄 How to make vegan ravioli
Step 1 - Fill a medium saucepan with about 2 quarts of salted water and heat to a slow bowl.
Step 2 - Drain and press a container of extra firm tofu getting out as much liquid as possible.
Step 3 - Crumble the tofu into a large food processor. Add, salt, pepper, garlic, nutritional yeast, olive oil, and basil.
Step 4 - 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.
Step 5 - 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.
Step 6 - Stir in 1 cup of shredded vegan mozzarella cheese into the ricotta mixture.
Step 7 - Lay squares of wonton wrappers flat on the countertop or tray. Put 1 tablespoon of ricotta in the center of the square.
Step 8 - Use a pastry brush or your finger to wet all 4 edges of a square and then set another square on top of it.
Step 9 - 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.
Step 10 - Repeat until you have made all of your ravioli.
Step 11 - Boil 5 ravioli at a time (so you don't overcrowd them, otherwise they will stick together) for 3 minutes until they float.
Step 12 - 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.
👩🏻🍳 Pro Tips
- Try to get as much air out of them as possible before sealing them up. This will help to reduce breaking.
- They tend to want to stick together, so put them directly on plates when you take them out of the hot water instead of putting them in a serving bowl.
- Serve them immediately after cooking - they are best fresh and hot.
🥡 Storage and reheating
Refrigerate: Leftovers will keep well in the fridge for 3 - 5 days in a sealed container.
Make ahead: If you want to assemble the ravioli earlier in the day you can. Simply assemble them and place them on a cookie tray in the fridge for up to 3 hours before boiling.
Reheating: Reheat your ravioli in the microwave for about 2 - 5 minutes depending on how much you are heating.
Note: I don't recommend that you freeze them since they tend to stick together when stacked and they are a little too fragile for packaging and reheating.
🌟 More vegan recipes
- The Best Vegan Lasagna
- Vegan Stuffed Shells
- Simple Vegan Tomato Pasta
- Vegan Baked Ziti
- Italian-Style Stuffed Peppers
- Vegan Minestrone Soup
- Italian Wedding Soup with Vegan Meatballs
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan ravioli recipe
Easy Vegan Ravioli
Equipment
- Slotted Spoon - to gently lift the ravioli out of the boiling water.
Ingredients
- 40 squares Vegan Wonton Wrappers
Tofu ricotta filling
- 1 14 oz block extra firm tofu drained and pressed
- 2 1/2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- teaspoon salt
- 1 clove garlic
- 1/4 teaspoon black pepper
- 1/4 cup basil or 1 tablespoon vegan pesto
- 1 splash plain soy milk if needed to thin it a little
- 1 cup frozen spinach thawed and pressed or 1 cup wilted fresh spinach
- 1 cup vegan mozzarella cheese shredded
- 2 cups pasta sauce
Instructions
- 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'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.
Notes
- Try to get as much air out of them as possible before sealing them up. This will help to reduce breaking.
- They tend to want to stick together, so put them directly on plates when you take them out of the hot water instead of putting them in a serving bowl.
- Serve them immediately after cooking - they are best fresh and hot.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
I made the raviolis, they were delicious but time consuming. I had left over tofu filling. I made lasagna, which I liked even better. Best recipe and lasagna filling I ever tasted. I wrote to you before, because the mozzarella didn't get hard, but still worked perfectly in the recipe. Thanks for such delishisness.
I'm so happy that you liked both the ravioli and lasagna. Sometimes you will need to add a little more agar agar to the mozzarella depending on the brand that you use. Enjoy! 🙂
Hello.
I'm surprised this recipe does not have more ratings! I just want to add that there is a brand of boxed "shelf" tofu " mori-nu" can be purchased either online or at some grocery stores that very closely resembles in appearance like ricotta when mashed with a fork and no pressing needed. It is perfect for this recipe. Also daiya brand mozzarella shreds are very good for this recipe. Thank you and I'm going to spred the word about your recipe. 😊
Blessings.
Hi Sonya, I'm happy that you like the recipe. It's pretty new, so people probably haven't gotten around to trying or rating it too much yet, but I'm glad that you enjoyed it! 🙂
This is a delicious recipe. We will be making this often. Perfect for entertaining or people who eat the SAD diet.
We loved, loved, loved our lunch. My husband made the best tomato sauce for the topping from scratch, and we agreed, it was delicious. Even so the mozzarella didn't get hard, we used it, and everything turned out perfect.
Thanks Monica for another go to recipe in our repertoire.,
You're welcome! I'm so happy that you guys liked it, Bren!