Homemade Vegan Spinach Ravioli

Homemade Vegan Spinach Ravioli

Homemade pasta is always special, and the pleasure is not just about the eating but the process of making it too. Our homemade vegan spinach ravioli recipe is a delightful combination of filled ravioli with an almond-based pesto. Perfect for your next vegan dinner party!   

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You can use a pasta machine to make your vegan pasta, but it’s not essential. Instead, try a good rolling pin and a bit of muscle power. It will be worth it. 

The filling for the homemade vegan ravioli recipe has spinach and mushrooms which provide a meaty texture and compliment the spinach.

The pesto brings this dish together, providing more vibrant green on the plate, and the flavour of blended almonds for creaminess. Finally, rocket and basil add a deliciously fresh flavour to the homemade vegan ravioli. 

This is a tasty homemade vegan pasta dish that can be served with a sprinkling of chilli flakes or a twist of salt and pepper for a tasty vegan dinner.

Total Time: 1 hour

Prep Time: 45 minutes

Cook Time: 10-15 minutes

Servings: 4

Rating:  

Total Time: 1 hour

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the vegan pasta:
  • 25 25 grams frozen chopped spinach, defrosted
  • 0.75 0.75 tsp no-egg replacer
  • 75 75 grams pasta 00 grade flour
  • salt (optional)
  • 0.5 0.5 tsp olive oil
  • 22.5 22.5 ml water
  • 6.25 6.25 grams pasta 00 grade flour, for dusting
  • For the filling:
  • 0.25 0.25 Tbsp olive oil
  • 0.0625 0.0625 small onion, finely chopped
  • 62.5 62.5 grams button mushrooms, finely chopped
  • 0.5 0.5 garlic cloves, finely chopped
  • 25 25 grams frozen chopped spinach, defrosted
  • 0.0625 0.0625 tsp dried chilli flakes
  • salt and pepper (optional)
  • For the vegan pesto:
  • 15 15 grams rocket leaves
  • 2.5 2.5 grams fresh basil leaves
  • 6.25 6.25 grams almonds
  • 22.5 22.5 ml olive oil
  • To garnish:
  • 0.0625 0.0625 tsp dried chilli flakes
  • 1 1 tbsp shaved or grated vegan-style Parmesan cheese (optional)

Method

  1. To make the pasta, place the spinach in a sieve, set over a bowl, then press out the liquid with the back of a spoon. Reserve the liquid and leave to cool. Mix 3 tsp of the liquid with the egg replacer.
  2. Add the pasta flour and salt, if using, to a bowl. Add the drained spinach, egg replacer and olive oil. Gradually mix in the water a spoonful at a time until the mixture comes together to form a smooth dough, adding more if needed.
  3. Turn the dough out onto a lightly floured work surface then knead for 5 minutes. Keep the rest of the flour for rolling out later. As you knead, you will feel the dough change in texture and become silky and elastic. Wrap the dough in clingfilm and chill for 30 minutes or longer.
  4. Meanwhile, make the filling. Heat the oil in a frying pan, add the onion and fry gently for 4 minutes, or until softened. Add the mushrooms and garlic and fry for 3–4 minutes, stirring until the mixture is dry. Press the water from the spinach as before then stir into the mushrooms with the chilli flakes and a little salt and pepper, if using.
  5. Cut one quarter from the pasta dough, rewrap the rest and set aside. Sprinkle the work surface with a little flour then roll out the dough as thinly as you can. You may find it helps to rest your hand on the bottom of the dough as you press the rolling pin away from you. Keep turning and rolling so that the dough does not stick.
  6. Quickly roll out a second quarter of the pasta dough to the same size as the first. Brush one piece with water and dot half of the filling over the dough, leaving spaces in between to stamp out ravioli pieces using a 6-cm/2½-inch cookie cutter. Lay the second dough piece on top and press around the edges of the filling areas with your fingertips. Cut out ravioli circles with the cutter then seal the edges together well with the tip of a small fork. Transfer to a baking sheet lined with non-stick baking paper, sprinkled with a little flour.
  7. Repeat to make a second batch in the same way. Chill both batches for 30 minutes or longer.
  8. To make the pesto, place the blanched almonds into a hot pan and toast lightly on each side. Let them cool and then add the lightly toasted almonds to a food processor with the rocket, basil leaves and olive oil and blend to a rough paste.
  9. To cook the pasta, bring a large salted pot of water to the boil. When you water is boiling, place your ravioli in and cook the pasta for 3-5 minutes or until the ravioli starts to float. Remove the pasta with a strainer and serve drizzled with pesto and a garnish of chilli flakes.

Craving carbs?

Tuck into a bowl of tasty carby goodness with these epic vegan pasta recipes.  

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Vegan Food & Living

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