Vegan Pesto Ravioli

Plantiful Palate
4 days ago
4 min read

Picture a plate of golden, delicate pasta parcels, each one cradling a velvety filling, bathed in a luscious, herbaceous pesto. The vibrant green sauce clings effortlessly to the soft folds of homemade vegan ravioli, glistening under a final drizzle of rich chilli oil. Creamy dairy-free ricotta melts into the warmth of the dish, adding a luxurious contrast to the punchy basil and nutty parmesan. This is a vegan Italian recipe born from the love of classic Italian flavours, reimagined for the plant-based kitchen—elegant yet comforting, indulgent yet wholesome.

This homemade vegan ravioli Recipe is a beautiful fusion of rustic Italian tradition and plant-based indulgence. Every bite delivers a perfect harmony of textures and tastes—silky smooth ravioli, bold and fragrant pesto, and a subtle heat from the chilli oil that lingers just long enough to make you crave the next forkful. Whether you're looking to elevate your vegan weeknight dinners or impress guests with a restaurant-worthy meal, this vegan pesto ravioli is a standout addition to your collection of vegan recipes and lacto vegetarian recipes.

Recipe:

Serves: 4

Preparation time: 45 minutes

Cooking time: 10 minutes

Total time: 55 minutes

Ingredients:

Ravioli Dough

300 g plain flour (or 00 flour for a silkier texture)
½ teaspoon salt
1 tablespoon olive oil
120 ml warm water

Filling

200 g firm tofu, crumbled
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon olive oil

Pesto Sauce

50 g fresh basil leaves
50 g baby spinach
3 tablespoons pine nuts or walnuts
2 cloves garlic
3 tablespoons olive oil
3 tablespoons nutritional yeast
Juice of ½ a lemon
Salt and black pepper, to taste

Toppings

50 g dairy-free cream or vegan ricotta
2 tablespoons plant-based parmesan
1 teaspoon chilli oil
Fresh basil leaves, for garnish
Freshly cracked black pepper, to taste

Method:

In a large mixing bowl, combine the flour and salt. Make a well in the centre and add olive oil and warm water. Mix until a rough dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in a damp cloth and let it rest for 30 minutes.
Meanwhile, prepare the filling by combining crumbled tofu, nutritional yeast, garlic powder, salt, black pepper, lemon juice, and olive oil in a bowl. Mix well until it forms a smooth, creamy filling. Set aside.
Roll out the dough on a lightly floured surface until very thin (about 2mm thick). Cut into squares or circles using a cutter or knife. Place a small spoonful of filling in the centre of half the pieces. Lightly dampen the edges with water, then place another piece of dough on top, pressing around the filling to seal. Use a fork to crimp the edges.
Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli and cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
To make the pesto, blend basil, spinach, pine nuts, garlic, olive oil, nutritional yeast, and lemon juice in a Food Processor until smooth. Season with salt and black pepper to taste. If needed, add a splash of water for a looser consistency.
Toss the cooked ravioli gently in the pesto sauce, ensuring each piece is evenly coated.
Plate the ravioli and drizzle with dairy-free cream. Add a sprinkle of plant-based parmesan, a drizzle of chilli oil, and fresh basil leaves. Finish with freshly cracked black pepper.
Serve immediately and enjoy the rich, herbaceous flavours of this vegan ravioli recipe.

Additional Tips:

For extra flavour, pan-fry the cooked ravioli in a little olive oil before tossing in the pesto.
Swap pine nuts for sunflower seeds or almonds for a budget-friendly alternative.
Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.
Use a traditional Italian pasta maker to make the pasta making process easier.

Allergy information / alternatives:

Gluten-free: Use gluten-free flour to make the ravioli dough.
Soy-free: Substitute tofu with mashed chickpeas for the filling.
Nut-free: Replace nuts in the pesto with sunflower seeds.
Refined sugar-free: This dish contains no refined sugars.

Nutritional Information (per serving):

Calories: ~520 kcal
Protein: ~15 g
Fat: ~24 g
Carbohydrates: ~58 g
Sugar: ~4 g
Salt: ~1.2 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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