Vegan Spinach and Ricotta Ravioli

Posted In: Main Meals
Ricotta and Spinach Ravioli
Serves 6-8
Per Serving | 422 Cals | 15.3g Protein | 74.2g Carbs | 6.9g Fat

Is there anything better than a big bowl of homemade pasta? It's comforting, filling, diverse and cheap - what's not to love?

You don't need a professional pasta machine to make this recipe - just a rolling pin and a little time!

I have three tips to ensure success making this dish:

1) Thickness of the dough is key. Too thick and you'll end up with big lumps of dough, too thin and the ravioli will split. If you can blow under the rolled dough and it flutters with no breakages it should be the right thickness - about 3-4mm.

2) Make sure the ravioli parcels are stuck together really well - or they will explode in the pan - disaster.

3) Keep your surfaces well floured. You don't want to have made perfect ravioli only to destroy them picking them up because they're stuck to the surface.

Serve these ravioli with your favourite sauce, or just a drizzle of good olive oil. It's all zen!

Happy Cooking!



The Pasta

  • 650 g Strong White Flour (+ Extra for rolling)
  • 300 ml Water
  • 1 tbsp Olive Oil
  • Pinch of Salt

The Filling

  • 1 Large Onion
  • 3 Garlic Cloves
  • 250 g Spinach
  • 350 g Silken Tofu
  • 1 tbsp Vegetable Oil
  • 1 tsp Cornflour
  • 2 tbsp Water
  • Salt and Pepper


  • Frying Pan
  • Chopping Board
  • Sharp Knife
  • Blender
  • Small Mixing Bowl
  • Large Mixing Bowl
  • Rolling Pin
  • Fork
  • Baking Tray
  • Greaseproof Paper
  • Large Pan


The Filling

  • Add the vegetable oil to a pan and gently heat it on the hob
  • Chop the onion, and add it to the oil
  • Cook until soft
  • Mince the garlic and add to the pan
  • Allow to cook for a few minutes – don’t let it burn!
  • Add the spinach to the pan
  • Cook the spinach until it wilts
  • Add the tofu to a blender
  • Blend until smooth (add a little water to help if needed)
  • Add the blended tofu to the spinach/onion/garlic mixture in the pan
  • Mix well and cook on a low heat
  • In a small mixing bowl, mix the cornflour with 2 tbsp water
  • Add the cornflour mixture to the pan and mix well (this will thicken the filling)
  • Cooking on a low heat while mixing until nice and thick
  • Season with salt and pepper to taste
  • Take off the hob and allow to cool while you make the pasta

The Pasta

  • Add the flour and salt to a large bowl
  • Make a well in the middle of the flour
  • Add the oil and 3/4 of the water (*you may not need all the water – add more if needed)
  • Mix together to form a dough
  • Knead the dough on a floured surface for 10 – 15 minuets
  • Leave the dough to rest for 10 minuets
  • Split the dough into 8-10 pieces
  • Take one piece and roll into a sausage shape with your hands
  • On a floured surface, roll the dough into a long thin strip with a width of approximately 15 cm and a few millimetres thick
  • On the top half of the dough add a tsp of filling in a ball shape
  • Repeat across the strip of dough, with 3-4 cm between each ball of filling
  • Wet the top and bottom edges of the dough with some water (this will help sticking)
  • Take the bottom half of the dough and flip it over the top half with the filling
  • Gently press the dough around the filling, removing any air bubbles
  • Cut in between each ball of filling, creating individual parcels of ravioli
  • Using a fork, crimp around the 3 edges to ensure they don’t spilt open
  • Line a baking tray with greaseproof paper
  • Place the ravioli on the baking tray and freeze
  • Repeat with the rest of the dough and filling
  • Heat a large pan of salted boiling water
  • Add the ravioli from the freezer to the boiling salted water
  • After approximately 5 minuets/when the ravioli floats – it’s cooked!
  • Serve immediately with your favourite sauce!

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