How to Make the Best Homemade Vegan Ravioli

17 Ravioli
20 min

Our first shot at a vegan pasta! Most pasta doughs have eggs in them and more often than not, the cheese used in not vegan. So we thought how about we cook up the whole thing from scratch and use vegan cream cheese. This is a good option for someone who misses having a cheesy ravioli pasta but has allergy to dairy, eggs and nuts.

Also if you are looking for some bread recipe along with the pasta, how about this fluffy Vegan Focaccia and Vegan Brownie for desserts!

All purpose flour: Make sure you sift the flour before using. Last thing you need is lumps in your pasta dough.  

Semolina flour: Made from a coarse variety of wheat, semolina flour is used for its higher bite and ability sturdy nature which lets the pasta retain its shape while being cooked. While ravioli especially, semolina would be a good option to consider since the raviolis need to retain its shape during the cooking. And of course, sift the flour.

Spinach: We used chopped frozen baby spinach but you can use regular spinach as well. The If you are using frozen spinach, you need to let it thaw and then squeeze all the water out before using it as the filling for the ravioli

Vegan Cream cheese: We found a plant based cream cheese from a nearby grocery store. This is our first attempt at cooking with cream cheese, let alone trying out vegan cream cheese. Of course, if you are not looking for a vegan recipe you can use regular cream cheese. I have seen some recipes which substitute vegan cream cheese with cashew ricotta

Vegan parmesan: We got this as well from a local grocery store. Unfortunately, we do not remember the brand. Again, if you are not looking for a vegan recipe, you can obviously use regular parmesan.

Mushroom: For the mushroom, you can use any variety. I like using portabella or mini portabella mushrooms for most of my cooking needs. Slice them thin.

Other ingredients: Olive oil, salt, garlic cloves, salt, pepper and water.

I would highly recommend to check out the step by step video before proceeding.

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How to Make the Best Homemade Vegan Ravioli
Recipe details
  • 17  Ravioli
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 1¼ Cup All Purpose Flour 150g
  • 1¼ Cup Semolina Flour 150g
  • ½ Tsp Salt
  • ¾ Cup Water 150mL
  • 2 Tsp Olive Oil
Spinach Filling
  • 7 oz Frozen Spinach 200g
  • 3.5 oz Plant Based Cream Cheese 100g
  • 5 Tbsp Vegan Parmesan 50g
  • Salt, Pepper to taste
  • 2 Garlic Cloves
  • 1 Tbsp Olive Oil
  • 10 oz Mushrooms 300g
  • 1 Tbsp Soy Sauce
  • Salt, Pepper to taste
Pasta Dough
In a large bowl, mix the flour, semolina and salt.
Add in the olive oil and water and knead till you get a smooth dough.
Shape it into a smooth round ball and wrap it with any plastic cling wrap.
Keep it in the refrigerator and let it rest for at least 30 minutes.
Spinach Filling
Thaw spinach, squeeze to remove excess water and chop.
Add the vegan cream cheese and parmesan to the spinach. Add salt and pepper to taste. Mix well.
To make Ravioli
Take the dough out of the refrigerator and unwrap it. Place it on a lightly floured surface big enough to roll it out on.
Roll out the dough to around 1/8th inch thickness.
Use a cookie cutter or a small lid or bowl with a 3 inch mouth to cut the dough.
Place 1 tbsp of the spinach filling in the center of the 3 inch dough.
Lightly rub water along the edges of the dough with your fingers. Gently fold the dough over the filling and seal it with your fingers. Press down the edges with a fork.
Take a large deep pot and add salted water into it. Bring it to a boil.
Bring salted water to a boil in a large pot.
Carefully slide the raviolis into it and let it simmer for 3-4 min until they float to the surface.
Remove with foam ladle & drain.
In a large pan, heat up the oil on medium heat.
Add in the sliced mushrooms, salt & pepper (to taste) and garlic cloves.
Sautee for about 7 to 8 minutes or until the mushroom it cooked.
Stir in the drained ravioli. Season with salt and pepper to taste.
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