Easy Homemade Vegan Ravioli

Is there any better way to say “I love you” than homemade vegan ravioli?

I think not! This ultra-delicious (and relatively easy) homemade vegan ravioli is sure to win you some major points with your vegan (or not-yet-vegan) Valentine this year.

Easy Homemade Vegan Ravioli

I know making your own ravioli can seem intimidating and like a huge waste of your time, but bear with me on this one.  Once you try it, I swear you’ll be hooked!

We certainly are.  In fact, I’m pretty sure T has mentioned this recipe every day since the first time I made it.  And we try a lot of different recipes in this house, so that’s when you know you’ve got a winning dish on your hands.

Easy Homemade Vegan Ravioli

Making your own homemade vegan ravioli does take a fair amount of work, so it’s probably not something you want to tackle on a busy weeknight. But when you have some time on your hands and maybe a helper or two (glass of wine counts, btw) this is your recipe. Plus, it’s so much fun to make with your partner on a date-night-in (my favorite kind).

Easy Homemade Vegan Ravioli

There are a lot of ways to make vegan ravioli and about a zillion things you could fill it with.  This is the first ravioli recipe we’ve developed for this blog, and I gotta say I’m pretty happy with how it turned out. And there’s not a drop of Italian blood in either of us!

Easy Homemade Vegan Ravioli

We decided on a tofu/cashew ricotta with spinach & spicy Italian quinoa meat filling.  It’s a healthy, flavorful, and ohhhh so dreamy filling that pairs perfectly with some marinara (heavy on the garlic!) and vegan parmesan.  It’s so home-y, warm, and comforting – like eating a big bowl of hugs!

Easy Homemade Vegan Ravioli
Easy Homemade Vegan Ravioli

Easy Homemade Vegan Ravioli

Freezing Your Vegan Ravioli

Oh!  And one more thing before we go: This recipe makes about 50-60 raviolis, and they freeze beautifully, so all your hard work will be paying off for many dinners to come.

If you decide to freeze your homemade vegan ravioli, do so before you boil them.  Simply fill your ravioli, seal them, and stick them in the freezer on a baking sheet overnight.  In the morning, throw your frozen ravioli in a freezer bag and go on your merry way knowing you will always be prepared for a pasta emergency!

I hope you enjoy this homemade vegan ravioli recipe!  When you make it, let us know how it goes. Tag us in your beautiful photos on Instagram (we’re @theplantpowercouple, with the ‘the’) or Facebook (just Plant Power Couple there). We can’t wait to see them and celebrate your awesome pasta-making abilities!

Other homemade vegan Italian recipes to try:

  • Spicy Italian Vegan Meatballs (the BEST!)
  • White Chocolate Vegan Cannoli Cones
  • Easy Homemade Vegan Marinara Sauce

Brittany Roche

Yield: 50 3-inch raviolis

Serving Size: 10 3-inch raviolis


Easy Homemade Vegan Ravioli

Easy, healthy raviolis you can make yourself (or with a friend!). They’re filled with a tofu/cashew ricotta and spicy Italian quinoa meat that is super flavorful!

45 minPrep Time:

15 minCook Time:

1 hrTotal Time:

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Easy Homemade Vegan Ravioli

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    For the quinoa meat:
  • 2 cups cooked quinoa
  • 1/4 cup marinara sauce
  • 1 Tbsp nutritional yeast
  • 1 Tbsp ground cumin
  • 2 Tbsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 1/2 tsp red pepper flakes (optional, adds heat)
  • For the dough:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 cup warm water
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • For the ricotta cheese:
  • 3 large garlic cloves, minced
  • 1/2 onion, diced
  • 2 tsp olive oil
  • 1/4 cup fresh basil leaves, minced
  • 1/2 16-oz package firm tofu, pressed
  • 1/2 cup cashews, soaked
  • 1 cup fresh spinach
  • 3 Tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp lemon juice


  1. First, make your quinoa meat: Mix the cooked quinoa with the remainder of the ingredients and spread on a parchment-lined baking sheet. Bake at 375F for 15 minutes, stir, and bake for another 15-20 minutes or until the quinoa is brown and slightly crispy.
  2. Next, prepare the dough by whisking together the flours, salt, and pepper. Then, create a well in the flour and pour the water into it. Stir with a big wooden spoon until just combined.
  3. Place the dough onto a lightly floured counter and knead until it comes together and is slightly sticky, but not sticking to your hands too much. If it is sticking to your hands, you may want to add a little more flour. Lightly sprinkle more flour on the ball of dough and set it aside as you make the ricotta.
  4. Now, make your ricotta: Add all the ingredients to a large food processor and process until smooth and creamy, stopping to scrape down the sides as necessary. Taste and adjust seasonings.
  5. Now, get a large pot of water boiling while you assemble the raviolis.
  6. Cut your ball of dough in half and place it on your floured countertop. Dust a rolling pin with flour and use it to roll the dough into a large rectangle, making it as thin as possible without tearing it. Take your time with this. Enjoy it!
  7. Now it’s time to cut your ravioli. You can use anything from a square or circular cookie cutter to the top of a water glass, a pizza cutter, or (if you’re really fancy) a ravioli wheel ! Just be sure you’re making each shape relatively the same size. When all the raviolis have been cut from the first half of the dough, do the same with the second.
  8. Time to fill them: Place about 1 Tbsp of the ricotta & quinoa meat on half the ravioli squares or circles. Then, place the other squares of dough over each filling, and gently press the sides together around the filling, first with your fingers and then with a fork. If you’re having trouble sealing them, it may help to wet your fingers.
  9. Boil the raviolis until they float. And enjoy with marinara sauce ! 🙂


The quinoa meat is adapted from the awesome Minimalist Baker .

For the ricotta, feel free to sub all tofu or cashews if one or the other doesn’t work for you.

To cut the ravioli squares, we used our ravioli wheel .

If you’re freezing some or all of these ravioli, do so after sealing them and before boiling. Simply place the sealed raviolis on a baking sheet in the freezer overnight and transfer to a zip lock bag in the morning!

Easy Homemade Vegan Ravioli

Easy Homemade Vegan Ravioli

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