You will love this easy vegan ravioli recipe! Stuffed with vegan spinach ricotta and drizzled with a fresh-tasting marinara sauce, this ravioli dish will impress. Use my little trick of making the ravioli dough from pre-made wonton wrappers and you will have a fancy meal with very little effort.

A white plate filled with tofu spinach ravioli with red sauce on top.

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Before I went vegan over 2 decades ago, ravioli was one of my favorite foods. Pre-made vegan ravioli are not common and the thought of making the pasta from scratch was too daunting. So, ravioli was something I wasn’t sure if I would ever eat again.

Then, I found some vegan wonton wrappers and got the idea of turning them into ravioli, and I was thrilled with the result. A delicious homemade vegan ravioli that was simple and easy to make!

❤️ Why you’ll love this recipe

  • It’s easy to make and filled with healthy spinach and tofu.
  • They cook in less than 5 minutes.
  • You can make them ahead of time and cook them when you’re ready.

🧾 Ingredients and substitutions

  • Vegan Wonton Wrappers – I use Nasoya brand wonton wrappers that I find at my local supermarket. I have also found other vegan wonton wrappers over the years too, just read the label and be sure they don’t have eggs. You can also make your own vegan wonton wrappers or even make them gluten-free.
  • Vegan Ricotta – I like to use my tofu ricotta with spinach for the ravioli, but you can also leave the spinach out and keep them simple. If you want a soy-free option, use cashew ricotta instead. If you don’t want to make your own, you can buy premade vegan ricotta.
    • Tofu – for the base of the ricotta.  Use 1 14 oz package of extra-firm water-packed tofu.  You can also use high-protein tofu that comes in a vacuum pack, but you will need to add more liquid to the ricotta since it’s much firmer.
    • Nutritional Yeast – for a cheesy flavor.  This is a cheesy-tasting, yellow powder that is sold at most large grocery stores or natural food stores.  You can also easily order it from Amazon if you don’t have it in your area.  (It is essential for a cheesy flavor in vegan cooking).
    • Olive Oil – for richness.  I usually use light olive oil since it has a more neutral flavor.
    • Garlic – for flavor.  You can use a fresh garlic clove or 1/2 tsp of garlic powder.
    • Salt – for flavor. Feel free to reduce the amount of a low-sodium option.
    • Black Pepper – for flavor.
    • Basil – or any other herbs of choice like oregano or parsley for flavor.  You can also use some vegan pesto if you have some.
    • Plain Soy Milk – to achieve the right consistency. You can also use water if you want. If you use high-protein tofu, you will need up to 1/4 cup of liquid to achieve the correct texture.
    • Spinach – You will need 1 cup of frozen or 11 cups of fresh spinach steamed and wilted to equal 1 cup.
  • Vegan Mozzarella Cheese – optional to add a little more flavor and hold the filling together. You can use any store-bought vegan cheese you like or make my homemade vegan mozzarella cheese.
  • Pasta Sauce – You can simply use your favorite store-bought marinara or easily make your own with my oven-roasted tomato sauce recipe. Make it creamy with my vegan alfredo sauce or creamy pesto pasta sauce. Or make it meaty with my tofu Bolognese or vegetable Bolognese.
A plate full of vegan ravioli with marinara sauce on top and a fork on the side.

🔪 Helpful tools

  • Slotted spoon for removing the ravioli from the boiling water. Don’t use tongs or they will break your ravioli.
  • A medium or large pot for boiling them.

🥄 How to make vegan ravioli

Step 1 – Fill a medium saucepan with about 2 quarts of salted water and heat to a slow bowl.

Step 2 – Drain and press a container of extra firm tofu getting out as much liquid as possible.

Step 3 – Crumble the tofu into a large food processor. Add, salt, pepper, garlic, nutritional yeast, olive oil, and basil.

Step 4 – Blend well for 2 minutes in a food processor.  Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.

Step 5 – To make vegan spinach ricotta, thaw the spinach, put it in a colander, press out the water, then add it to the ricotta.  Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.

Step 6 – Stir in 1 cup of shredded vegan mozzarella cheese into the ricotta mixture.

Showing the process of making vegan ravioli by putting a dollop of tofu spinach ricotta in the center of a wonton wrapper.

Step 7 – Lay squares of wonton wrappers flat on the countertop or tray. Put 1 tablespoon of ricotta in the center of the square.

Step 8 – Use a pastry brush or your finger to wet all 4 edges of a square and then set another square on top of it.

A blue pastry brush wetting the sides of the ravioli to seal them up.

Step 9 – Flatten your ravioli a little getting all of the air out of it and pinch the edges firmly with your thumb and index finger to seal them well.

Setting down a finished homemade vegan ravioli among unfinished ones.

Step 10 – Repeat until you have made all of your ravioli.

Assembled tofu ravioli on a marble countertop.

Step 11 – Boil 5 ravioli at a time (so you don’t overcrowd them, otherwise they will stick together) for 3 minutes until they float.

Step 12 – Remove with a slotted spoon and place on a plate and cover with the warmed sauce of choice. Repeat until all of the ravioli are cooked.

👩🏻‍🍳 Pro Tips

  • Try to get as much air out of them as possible before sealing them up. This will help to reduce breaking.
  • They tend to want to stick together, so put them directly on plates when you take them out of the hot water instead of putting them in a serving bowl.
  • Serve them immediately after cooking – they are best fresh and hot.

🥡 Storage and reheating

Refrigerate: Leftovers will keep well in the fridge for 3 – 5 days in a sealed container.

Make ahead: If you want to assemble the ravioli earlier in the day you can. Simply assemble them and place them on a cookie tray in the fridge for up to 3 hours before boiling.

Reheating: Reheat your ravioli in the microwave for about 2 – 5 minutes depending on how much you are heating.

Note: I don’t recommend that you freeze them since they tend to stick together when stacked and they are a little too fragile for packaging and reheating.

A close up of a spinach ravioli showing the inside of it.

🌟 More vegan recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan ravioli recipe

Vegan ravioli on a white plate with red sauce on top and a fork on the side.
Diet
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5 from 4 rating

Easy Vegan Ravioli

Yield: 4
Prep: 20 minutes
Cook: 3 minutes
Author: Monica Davis
An easy way to make homemade vegan ravioli from wonton wrappers and tofu spinach ricotta.
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Ingredients

  • 40 squares Vegan Wonton Wrappers

Tofu ricotta filling

  • 1 14 oz block extra firm tofu, drained and pressed
  • 2 1/2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • teaspoon salt
  • 1 clove garlic
  • 1/4 teaspoon black pepper
  • 1/4 cup basil, or 1 tablespoon vegan pesto
  • 1 splash plain soy milk, if needed to thin it a little
  • 1 cup frozen spinach, thawed and pressed or 1 cup wilted fresh spinach
  • 1 cup vegan mozzarella cheese, shredded
  • 2 cups pasta sauce

Equipment

  • Slotted Spoon – to gently lift the ravioli out of the boiling water.

Instructions
 

  • Fill a medium saucepan with about 2 quarts of salted water and heat to a slow bowl.
  • Drain and press a container of extra firm tofu getting out as much liquid as possible.
  • Crumble the tofu into a large food processor.
  • Add, salt, pepper, garlic, nutritional yeast, olive oil, and basil.
  • Blend well for 2 minutes in a food processor. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.
  • To make vegan spinach ricotta, thaw the spinach, put it in a colander, press out the water, then add it to the ricotta. Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.
  • Stir in 1 cup of shredded vegan mozzarella cheese into the ricotta mixture.
  • Lay squares of wonton wrappers flat on the countertop or tray. Put 1 tablespoon of ricotta in the center of the square.
  • Use a pastry brush or your finger to wet all 4 edges of a square and then set another square on top of it.
  • Flatten your ravioli a little getting all of the air out of it and pinch the edges firmly with your thumb and index finger to seal them well.
  • Repeat until you have made all of your ravioli.
  • Boil 5 ravioli at a time (so you don't overcrowd them, otherwise they will stick together) for 3 minutes until they float.
  • Remove with a slotted spoon and place on a plate and cover with the warmed sauce of choice. Repeat until all of the ravioli are cooked.

Notes

  • Try to get as much air out of them as possible before sealing them up. This will help to reduce breaking.
  • They tend to want to stick together, so put them directly on plates when you take them out of the hot water instead of putting them in a serving bowl.
  • Serve them immediately after cooking – they are best fresh and hot.
Serving: 4ravioli with sauce, Calories: 399kcal, Carbohydrates: 61g, Protein: 14g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 1380mg, Potassium: 705mg, Fiber: 7g, Sugar: 5g, Vitamin A: 5194IU, Vitamin C: 11mg, Calcium: 126mg, Iron: 5mg
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