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Green Pesto Ravioli with Vegan Ricotta

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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.

Ingredients

Units Scale
  • 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

  1. 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.
  2. For the filling, blend or mash crumbled tofu with nutritional yeast, garlic powder, salt, black pepper, lemon juice, and olive oil until creamy.
  3. Roll out the rested dough thinly and cut into desired ravioli shapes.
  4. Spoon filling into the center of half the pasta shapes, then top with remaining shapes. Press and seal the edges well.
  5. 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.
  6. In a blender, combine basil, baby spinach, pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper to make the pesto.
  7. Toss the cooked ravioli with the fresh pesto until well coated.
  8. 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

Find it online: https://yumfoodusa.com/green-pesto-ravioli-with-vegan-ricotta/