Green Pesto Ravioli with Vegan Ricotta is a rich and satisfying dish that showcases the elegance of plant-based cuisine. Featuring tender homemade pasta filled with herbed tofu ricotta, tossed in a vibrant basil-spinach pesto, and finished with dollops of vegan ricotta and a drizzle of chili oil, this dish delivers on both flavor and presentation.
Why You’ll Love This Recipe
This recipe brings together the best of Italian comfort food and vegan innovation. The homemade pasta is soft yet hearty, the tofu-based filling is creamy and herby, and the pesto adds a fresh, nutty depth. Topped with creamy vegan ricotta and spicy chili oil, every bite is a balance of richness and brightness. It’s an excellent option for dinner parties, weekend cooking projects, or anytime you crave a dairy-free pasta dish that doesn’t compromise on taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the pasta dough:
- plain flour
- salt
- olive oil
- warm water
For the filling:
- firm tofu, crumbled
- nutritional yeast
- garlic powder
- salt
- black pepper
- lemon juice
- olive oil
For the pesto sauce:
- fresh basil
- baby spinach
- pine nuts
- garlic cloves
- olive oil
- nutritional yeast
- lemon juice
- salt and pepper
Toppings:
- vegan ricotta or dairy-free cream
- plant-based parmesan
- chili oil
- fresh basil
- cracked black pepper
Directions
- In a mixing bowl, combine the flour and salt. Add the olive oil and warm water, mixing until a dough forms. Knead for 8–10 minutes until smooth. Cover and let rest for 30 minutes.
- To prepare the filling, combine crumbled tofu, nutritional yeast, garlic powder, salt, black pepper, lemon juice, and olive oil in a food processor. Blend until creamy and smooth.
- Roll out the rested pasta dough into thin sheets using a rolling pin or pasta machine. Cut into desired shapes for ravioli.
- Place small spoonfuls of filling onto one sheet, cover with another sheet, and press around the filling to seal. Trim the edges if necessary.
- Bring a large pot of salted water to a gentle boil. Add ravioli and cook for 3–4 minutes, or until they float.
- For the pesto, blend basil, spinach, pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Drain the ravioli and toss with the pesto sauce while still warm.
- Serve topped with vegan ricotta, a drizzle of chili oil, plant-based parmesan, fresh basil, and cracked black pepper.
Servings and timing
Servings: 3 servings
Prep Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes
Calories: 365 kcal per serving
Variations
- Nut-Free Pesto: Substitute sunflower seeds or pumpkin seeds for pine nuts.
- Spinach-Only Pesto: Use all spinach for a milder flavor.
- Store-Bought Ravioli: Use your favorite vegan ravioli if short on time.
- Stuffing Variations: Replace tofu with mashed white beans or cashew-based ricotta for a different filling texture.
- Gluten-Free Version: Use a gluten-free pasta flour blend for the dough.
Storage/Reheating
Uncooked ravioli can be stored in the refrigerator for up to 2 days or frozen on a tray, then transferred to a freezer bag for up to 1 month. Cooked ravioli is best served fresh but can be stored in an airtight container for up to 2 days.
To reheat, warm gently in a pan with a splash of water and a bit of extra pesto. Avoid microwaving, as it may dry out the pasta.
FAQs
Can I make the pasta dough ahead of time?
Yes, the dough can be made a day in advance. Wrap tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling.
What kind of tofu is best for the filling?
Firm tofu works best as it crumbles easily and provides a creamy but structured texture.
Can I freeze homemade ravioli?
Yes, freeze uncooked ravioli in a single layer, then transfer to a bag once solid. Boil from frozen, adding 1–2 extra minutes to the cooking time.
Is this recipe suitable for meal prep?
Yes. You can prepare the filling and pesto in advance, then assemble and cook the ravioli when ready to serve.
Can I use store-bought vegan ricotta?
Absolutely. Use your preferred brand of vegan ricotta or make your own for a fresher flavor.
What can I use instead of chili oil?
Crushed red pepper flakes or a touch of hot sauce mixed with olive oil can be used as a substitute.
Can I use a food processor for the dough?
While it’s possible, hand-kneading the dough gives you better control over the texture and consistency.
How do I prevent the ravioli from bursting?
Seal the edges firmly and avoid overfilling. Make sure no air is trapped inside the ravioli before sealing.
Can I use only basil for the pesto?
Yes, using just basil creates a more traditional pesto flavor. Adjust seasoning to taste.
What is a good side dish for this ravioli?
Serve with a simple arugula salad, crusty bread, or roasted vegetables for a complete meal.
Conclusion
Green Pesto Ravioli with Vegan Ricotta is a stunning plant-based dish that combines fresh homemade pasta, flavorful filling, and a bold, herbaceous sauce. Finished with rich vegan ricotta and a touch of chili oil, this meal is as indulgent as it is nourishing. Whether you’re a vegan foodie or just exploring dairy-free options, this recipe is sure to impress with both flavor and finesse.
PrintGreen Pesto Ravioli with Vegan Ricotta
Fresh homemade ravioli filled with herbed tofu, tossed in basil-spinach pesto and topped with vegan ricotta and chili oil — a rich, dairy-free delight.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Boiling
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 300g plain flour
- 1/2 tsp salt
- 1 tbsp olive oil
- 120ml warm water
- 200g firm tofu, crumbled
- 2 tbsp nutritional yeast (for filling)
- 1/2 tsp garlic powder
- 1/2 tsp salt (for filling)
- 1/2 tsp black pepper (for filling)
- 1 tbsp lemon juice (for filling)
- 1 tbsp olive oil (for filling)
- 50g basil
- 50g baby spinach
- 3 tbsp pine nuts
- 2 garlic cloves
- 3 tbsp olive oil (for pesto)
- 3 tbsp nutritional yeast (for pesto)
- Juice of 1/2 lemon (for pesto)
- Salt & pepper (to taste)
- Vegan ricotta or dairy-free cream (for topping)
- Plant-based parmesan (for topping)
- Chilli oil (for topping)
- Fresh basil (for garnish)
- Cracked black pepper (for garnish)
Instructions
- In a large bowl, mix flour, salt, olive oil, and warm water to form a dough. Knead until smooth and let rest for 30 minutes covered.
- For the filling, blend or mash crumbled tofu with nutritional yeast, garlic powder, salt, black pepper, lemon juice, and olive oil until creamy.
- Roll out the rested dough thinly and cut into desired ravioli shapes.
- Spoon filling into the center of half the pasta shapes, then top with remaining shapes. Press and seal the edges well.
- Bring a large pot of salted water to a boil. Cook ravioli for 3–4 minutes or until they float to the top. Drain gently.
- In a blender, combine basil, baby spinach, pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper to make the pesto.
- Toss the cooked ravioli with the fresh pesto until well coated.
- Plate the ravioli and top with dollops of vegan ricotta, a drizzle of chili oil, plant-based parmesan, fresh basil, and cracked black pepper.
Notes
- Ensure ravioli edges are well sealed to prevent filling from leaking during cooking.
- You can prep the dough and filling ahead of time for faster assembly.
- Use a fluted cutter for decorative edges on ravioli if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 365
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg