Homemade Vegan Ravioli (Step-by-Step Recipe)

This homemade vegan ravioli is made completely from scratch with a simple eggless pasta dough and a creamy vegan ricotta filling. If you’ve always thought making your own ravioli would be difficult, I promise it’s much easier than it looks!

I love ravioli, but homemade vegan pasta can be surprisingly difficult to find when eating out. Learning to make it at home means you can have it whenever you want, and you get to choose exactly what goes inside.

This recipe walks you through making the vegan ravioli dough, preparing the filling, shaping and sealing the ravioli and cooking it. Once you’ve made it this way, you can start experimenting with different fillings and sauces to make it your own.

I’ve kept the filling fairly classic here, but feel free to get creative. Spinach, mushrooms and other vegetables can all work, or simply change the sauce depending on what you’re in the mood for.

Why You’ll Love This Vegan Ravioli

• It’s completely homemade. You’ll make both the eggless pasta dough and the creamy vegan ricotta filling from scratch.
• You don’t need a pasta machine. A simple rolling pin is all you need to roll out the ravioli dough.
• The filling is easy to customise. Keep the vegan ricotta filling simple or experiment with vegetables and other flavours once you’ve mastered the basic recipe.
• You can choose your favourite sauce. Serve the finished ravioli with a classic red sauce, a creamy sauce or whatever you love with pasta.
• It’s easier than it looks. There are a few stages, but none of them is particularly complicated, and the step-by-step photos walk you through the process.

Making Your Own Vegan Ravioli Dough Without Eggs

Making homemade ravioli dough without eggs is much simpler than you might think. You only need a few basic ingredients: flour, water, olive oil and salt.

Combine the ingredients and knead the dough until it becomes smooth and elastic. If the dough feels too dry, add a little more water as needed until it comes together.

Once the dough is ready, let it rest before rolling it out. This makes it easier to work with when you start shaping your ravioli.

You don’t need a pasta machine for this recipe. A rolling pin works perfectly well, just roll the dough out thinly and evenly so the finished ravioli aren’t too thick.

If you do have a pasta machine, you can absolutely use it to make rolling the dough quicker and more consistent.

How To Make The Vegan Ravioli Filling

For the filling, I use a simple homemade vegan ricotta made with tofu, nutritional yeast, lemon juice, garlic and seasonings.

Add the filling ingredients to a food processor and blend until combined. You’re looking for a creamy ricotta-style texture rather than a completely smooth sauce.

You can make the vegan ricotta while the pasta dough is resting, so both parts of the recipe are ready at around the same time.

There’s also no need to refrigerate the ricotta before filling the ravioli, you can use it straight away.

If you prefer, you can use a store-bought vegan ricotta instead. One reader reported having good results with Kite Hill vegan ricotta, so that can be a useful shortcut if it’s available where you live.

Vegan Ravioli Filling Ideas

The vegan ricotta filling in this recipe is a great starting point, but once you’ve mastered making homemade ravioli, there are plenty of ways to change the filling.

Here are a few ideas to try:

• Spinach and vegan ricotta: A classic combination. Add cooked spinach to the ricotta filling for extra flavour and colour.
• Mushroom and garlic: Finely chopped cooked mushrooms and garlic make a rich, savoury filling.
• Butternut squash: Mashed roasted butternut squash makes a lovely fall-inspired ravioli filling, either on its own or combined with a little vegan ricotta.
• Pumpkin and sage: Pumpkin purée with sage makes another great seasonal option. Make sure the filling isn’t too wet before assembling the ravioli.
• Vegan ricotta and herbs: Add fresh basil, parsley or other herbs to the basic ricotta filling for a simple variation.
• Spinach, mushroom and ricotta: Combine two of the original variations with the vegan ricotta for a heartier filling.
• Pumpkin sauce: For a seasonal option, try the sauce from my 10-Minute Vegan Pumpkin Pasta. The creamy pumpkin sauce also works well with ravioli and is a great option for fall.

You can also use store-bought vegan ricotta instead of making your own if you want to save time.

Whichever filling you choose, keep it fairly thick rather than watery and don’t overfill the ravioli, so you can seal the pasta properly.

How to Assemble Vegan Ravioli

Once your dough and filling are ready, it’s time to put the ravioli together.

Divide the dough into smaller portions so it is easier to work with, then roll each piece out thinly on a lightly floured surface.

Place small spoonfuls of the vegan ricotta filling onto one sheet of pasta, leaving enough space between each one to cut and seal the individual ravioli.

Lay another sheet of pasta over the top and gently press around each mound of filling to remove any trapped air.

Cut the ravioli into individual pieces, then press the edges firmly to seal them. You can use a fork around the edges to help create a good seal and give the ravioli that classic homemade look.

Continue until you have used the remaining dough and filling.

To cook, carefully lower the ravioli into boiling water and cook according to the recipe instructions. Handle them gently so they don’t split open while cooking.

Once cooked, serve with your favourite sauce.

What Sauce Goes With Vegan Ravioli?

One of the best things about homemade eggless ravioli is that you can completely change the finished dish depending on the sauce you choose. Keep it simple so the filling can shine, or pair it with a richer sauce for something more indulgent.

Here are a few ideas:

• Classic tomato sauce: A simple tomato sauce works particularly well with the vegan ricotta filling in this recipe. Try my Vegan Red Sauce for an easy option.
• Creamy vegan sauce: A creamy, dairy-free pasta sauce is a great choice with spinach, mushroom or vegan ricotta ravioli.
• Garlic and herb sauce: Keep things simple with olive oil, garlic and fresh herbs for a lighter sauce that won’t overpower the filling.
• Vegan pesto: Basil pesto pairs especially well with vegan ricotta or spinach and ricotta ravioli. Just make sure your pesto is vegan.
• Tomato and basil: Add fresh basil to a simple tomato sauce for another classic pairing that works with lots of different ravioli fillings.
• Vegan Alfredo sauce: For something rich and creamy, try my Vegan Alfredo Sauce. It’s a great option with vegan ricotta, spinach or mushroom ravioli.

You can also experiment with the sauce and filling together. A richer mushroom filling may work best with a simpler sauce, while a classic vegan ricotta ravioli can handle anything from tomato sauce to something creamy.

Top Tips for Homemade Vegan Ravioli

• Let the dough rest. Don’t skip the resting time, as it makes the dough easier to work with when you’re ready to roll it out.
• Roll the dough thinly and evenly. You don’t need a pasta machine, but take your time with the rolling pin so you don’t end up with overly thick ravioli.
• Don’t overfill the ravioli. Use small amounts of filling and leave enough space around each mound to properly seal the pasta.
• Press out trapped air. Gently press around the filling before sealing the edges to help remove pockets of air.
• Seal the edges well. Press the pasta together firmly and use a fork around the edges if needed so the filling stays inside during cooking.
• Handle them gently. Homemade ravioli are more delicate than dried pasta, so take care when transferring them into and out of the cooking water.

Tips for Storing and Freezing Vegan Ravioli

If you have leftover cooked ravioli, store it in an airtight container in the refrigerator and reheat it when you’re ready to eat.

You can also make the ravioli ahead and freeze it before cooking. Lay the assembled ravioli flat on a baking sheet so the pieces aren’t touching, then place the tray in the freezer.

Once the ravioli are frozen, transfer them to a freezer-safe container or bag for easier storage. Freezing them separately first helps prevent them from sticking together.

This is a great option if you want to do the work of making homemade ravioli ahead of time and have it ready for another meal.

Vegan Ravioli FAQs

Do I need to refrigerate the vegan ricotta before making the ravioli?
No. You can use the vegan ricotta filling straight away; it doesn’t need to be refrigerated first.

Can I make this vegan ravioli recipe ahead of time?
Yes. I recommend laying the assembled, uncooked ravioli flat on a baking sheet and freezing them. Once frozen, you can transfer them to a freezer-safe container or bag.

Do I need a pasta machine to make homemade ravioli?
No. You can make the dough using a rolling pin. A pasta machine can make rolling quicker and more even, but it isn’t essential.

Can I use store-bought vegan ricotta?
Yes. The recipe uses homemade vegan ricotta, but a reader reported successfully making the ravioli with Kite Hill vegan ricotta.

Can I change the ravioli filling?
Yes. Once you’ve mastered the basic recipe, you can experiment with different fillings. I love spinach and mushrooms.

Making ravioli from scratch takes a little more time than opening a packet of pasta, but it’s surprisingly simple once you break it down into stages.

Start with this classic vegan ricotta version, then experiment with your own fillings once you’ve got the hang of making and shaping the dough. And if you enjoy making Italian favourites from scratch, try my Easy Vegan Gnocchi next.

If you make this homemade ravioli, I’d love to hear how it turned out! Leave a comment and star rating below, and let me know what filling and sauce you used.