How to Make the Best Homemade Vegan Spinach Ravioli

You won’t believe how easy it is to make this vegan ravioli at home!

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Our first shot at a vegan pasta! Most pasta doughs have eggs in them and mostly the cheese used is not vegan. So we thought how about we cook up our own ravioli from scratch and use vegan cream cheese.

Voila! Vegan spinach ravioli served with mushrooms. The great thing about this recipe is that its perfect for someone who misses having a cheesy ravioli pasta but has allergy to dairy, eggs and nuts.

Other popular vegan ravioli recipes include fillings with butternut squash, vegan ricotta (like homemade tofu ricotta) or simply just vegan cheese, tossed in creamy alfredo sauce, vegan sauce or any of your other favorite sauce.

To serve with the raviolis, after mushrooms, my favorite is a generous amount of roasted pine nuts, That’s the best part about raviolis! You can mix it up so much!

Ingredients Used And Alternatives

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 known and used for its higher bite and sturdy nature which lets the pasta retain its shape while being cooked. Also, 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. You can use vegan cream cheese of your choice.

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*: 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.

How to make the perfect Vegan Spinach Ravioli

Below are the details instructions for making the perfect vegan spinach ravioli. I would highly suggest reading through the following steps for minute details and tips and follow it up with the video. The recipe at the end is more of a quick reference guide for you to use.

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. If the dough seems a bit dry, add water little bit more till the dough gets to the right texture for kneading.
• 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 the spinach, squeeze out as much water as you can. If its not chopped, then chop very finely and move it a medium sized bowl.
• Add the vegan cream cheese and parmesan to the spinach. Add salt and pepper to taste. Mix well. You might not see this properly in the video since I added the salt and pepper way in the end and forgot to record it properly

Ravioli

• Take the dough ball out of the refrigerator and unwrap it. Place it on a lightly floured work surface big enough to roll it out on.
• Roll out the dough to around 1/8th inch thickness using a rolling pin*. If its too thin then there is a chance the ravioli might break

• Use a cookie cutter* or a small lid or bowl with a 3 inch mouth to cut the sheet of dough. If you want to make ravioli squares or other shapes, you can even use a ravioli cutter*.
• 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. The shape should be a semi circle.
• Press down the edges with the tines of a fork. This will be final seal and plus it gives it a nice looking contour along the seal.
• Take the leftover dough and make more raviolis from it till you use up the last piece of dough.

• Take a large pot* of water and add some salt to it. Bring it to a boil.
• Carefully slide the raviolis into it and let it simmer. When you start seeing the ravioli float to the surface (usually in 4 minutes), remove it using a strainer or a foam ladle
• Move the cooked raviolis to a plate or baking sheet* and make sure you do not let it touch each other else you might end up with some raviolis stuck to each other

Fried Mushrooms

• In a large pan*, heat up the oil on medium heat.
• Add in the sliced mushrooms, salt & pepper (to taste) and garlic cloves. If you are crazy about garlic, like I am, you can add more!
• Sautee for about 7 to 8 minutes or until the mushroom it cooked. This would depend on the type of mushrooms, the stove top and various other factors but you will once the size of the mushrooms are reduced and its cooked.
• Add in your homemade ravioli. You can add more cooked spinach on top but its optional.

Commonly Asked Questions about Vegan Ravioli

How do you seal ravioli without eggs?

Use a touch of water by wetting your finger tips and dabbing it along the seal of the ravioli before folding and sealing. Once sealed, use a fork to press along the edge and form a stitch like pattern to further seal the ravioli.

How do I stop my ravioli from bursting?

While cooking the ravioli in water, make sure you simmer them and not let it boil. This is the first step to making sure you don’t burst the ravioli. Also, don’t strain them using a colander, but use a slotted spoon* or spider strainer ladle*.

LOOKING FOR MORE VEGAN FOOD??

If you are looking for more vegan recipes, check out

• Cajun Fried Corn (Wingstop copycat)
• Vegan Charcuterie Board
• Vegan Sugar Cookies

Did you find this recipe helpful ?? Leave me a star rating & let me know how it turned out in the comments below. Don’t forget to share with family and friends!

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