Spinach Ravioli


Are you ready for an epic holiday recipe? Homemade vegan spinach ravioli with a vegan garlic butter sage sauce. Oh heck yeah! I know I am a little over excited but I just always find making homemade pasta so incredibly rewarding. This is also such a fun activity to do with your family and get children involved in.


Making homemade ravioli is actually not as hard as you think. It is time intensive but it is pretty easy. It also really helps to have an assembly line helping you. The dough is simple just all purpose flour, water, oil, salt and a little turmeric for color. The filling is just made of tofu, spinach, seasonings, non-dairy milk and vegan mozzarella. See, not so intimidating, huh?


Now onto how to make the actual ravioli. I am a little too cheap to invest in tons of kitchen gadgets, while they will make your life easier for ravioli making they aren’t totally necessary. If you want to do it my way all you will need is a rolling pin. If you want to do it the fancy way you will need a stand mixer, pasta machine or pasta attachment for stand mixer and a ravioli cutter. See what I mean? A lot of gadgets make it seem overwhelming when it really isn’t.


If you are gluten free you can use gluten free all purpose flour. If you are soy free you can swap the tofu out for a vegan nut cream cheese like Kite Hill or something. However, the tofu really does work best in here. Finally, to make it nut free just make sure you use a nut free non-dairy milk and nut free vegan butter.



*Sharing direct links to pictures and recipes is highly encouraged. PLEASE DO NOT copy and paste my recipes or pictures to any social media without my permission. Thank you!


3 cups all purpose flour [360g]
1 tbsp olive oil [15g]
1/4 tsp turmeric
1/2 tsp salt
1/2 cup to 2/3 cup warm water

1 1/2 cups frozen spinach [170g]
1/3 cup (80g) non-dairy milk
3/4 block firm tofu [330g]
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
*or to taste
1/2 cup vegan mozzarella shreds

Garlic Butter Sage Sauce
1 tbsp olive oil
2 tbsp vegan butter
2 cloves garlic, sliced
4-5 leaves fresh sage

*if you need a visual be sure to watch the YouTube video

  1. Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a 1/4 cup of water.
  2. Using a fork begin to mix the dough. Occasionally adding more water in. Add the water in slowly because you do not want to add in too much.
  3. Once the dough is shaggy looking using clean hands begin to knead the dough.
  4. Knead the dough for 4-5 minutes until a smooth dough ball has formed. Add in enough water to make the dough come together. I added in a little more than a 1/2 cup of water.
  5. Once the dough is smooth and formed into a ball, cover it and refrigerate until ready to use. *if you would like to do this in a stand mixer simply add all the ingredients to the bowl then when ready add the dough hook attachment and knead until smooth.
  6. To prepare the filling take the spinach and microwave it or let it thaw on the counter. Then use a paper towel to squeeze the excess water out of the spinach.
  7. Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella.
  8. Using the back of a fork mash everything down. You can also do this step in a blender or food processor.
  9. Take the dough ball and cut it into 4 even pieces. Take two pieces and place them back in the fridge.
  10. On a floured and clean surface take one of the dough balls and begin to roll it out. This will take about 3-5 minutes when using a rolling pin. You want to roll it out very thin to be almost see through. You can also use a pasta attachment or pasta machine to do this as well.
  11. Repeat this process with the other dough ball.
  12. Then spoon out about 1 tbsp of filling onto one of the rolled out pasta doughs.
  13. I like to do 2 rows of 5-6 depending on how much space there is.
  14. Then use your finger to rub water in between the filling scoops.
  15. Place the other rolled out pasta dough on top and press down with your hands to get the pasta sheets to stick together.
  16. Then using a pizza cutter, knife or ravioli cutter you can begin to cut out the ravioli.
  17. Using a fork dipped in flour seal the outside edges and place the prepared ravioli on a floured dish. Repeat until all the ravioli have been made.
  18. Then repeat steps 10-17 with the other dough balls and remaining filling.
  19. When ready you can add the ravioli into the water. Cook for 3-4 minutes or until they float to the top.
  20. To make a very easy sauce add all the ingredients into a large sauce pan.
  21. Remove the cooked ravioli and place into the sauce pan to absorb the flavor.
  22. Finally, when all the ravioli are done plate them up with some extra sage leaves, sea salt and red pepper flakes.

Makes 20-22 large ravioli

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6 thoughts on “Spinach Ravioli

  1. Turned out yummy! Thanks for the recipe :-).
    A couple of notes from my experience: dough ball dried out a little in the fridge…maybe it would have been better to cover with a damp cloth? Had to eyeball the amount of plant-based milk as it’s not listed in the recipe (used about 1/4 c). How much did you use?


    1. so glad you enjoyed it! thanks for bringing the non dairy milk to my attention! so many people have made this and no one said anything. I did say to cover the dough but yes any sort of covering damp cloth, dish towel or plastic wrap will be fine. I used about 1/3 cup of nondairy milk!


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