Vegan Ravioli with Tofu Ricotta and Mushrooms

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This Vegan Ravioli recipe handmade tofu ricotta and mushrooms are used in the recipe. How easy it is to create your own ravioli will amaze you!

Vegan Ravioli with Tofu Ricotta and Mushrooms


I took action! My own homemade ravioli was created! Even I was amazed by how easy it is to make your own vegan ravioli, and trust me, I know it looks very fancy schmancy. Ravioli every night, then? Maybe.

Vegan Ravioli with Tofu Ricotta and Mushrooms is better for you, Mom!

Regardless of your feelings on canned food, you must try this recipe for vegan mushroom ravioli as soon as possible. new dinnertime comfort foods? This is the dish. Choosing a non-traditional menu for your Christmas dinner? Serve vegan ravioli, in my opinion. Nobody will object! Let's get going.

Ingredients for Vegan Mushroom Ravioli

I was requested by Pompeian to develop a cuisine that stirs up fond memories. I intended to create my mom a recipe that she could enjoy now (she's vegan! ), and that she would love just as much, when I remembered how much she loved that canned ravioli. #TrendingInTheKitchen is recipes that make you happy memories!

Making handmade ravioli seemed a little frightening at first, but I assure you that it's quite easy, and the ingredients are even easier! You will need the following ingredients to prepare vegan ravioli at home:

For the ravioli dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons Pompeian Robust Extra Virgin Olive Oil 
  • 1/2 cup + 3 tablespoons water

For the filling:

  • 1/2 14-ounce package extra-firm tofu, drained and pressed*
  • 1/4 cup plain hummus
  • 1/4 cup nutritional yeast, plus more for topping
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil leaves (or Italian seasoning blend)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper

For the mushrooms:

  • 8 ounces crimini or button mushrooms, stalks removed and sliced
  • 2 cups spinach, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Pompeian Robust Extra Virgin Olive Oil
  • Parsley, chopped, for garnish

How to Make Vegan Ravioli

  1. In a large bowl, add flour and salt; stir to combine. Add olive oil and water. Stir until a dough forms, then use your hands to form a ball. On a lightly floured surface, knead dough ball a few times until it is smooth. Divide the dough into two equal pieces. Set aside.
  2. In a medium bowl, crumble tofu into small pieces. Add the remaining filling ingredients. Stir until fully combined.
  3. Bring a large pot of water to a boil.
  4. Using a rolling pin, roll out each piece of dough until it is about 1/8-inch thick. Cut one piece into as large of a rectangle as you can make; place this on top of the other sheet of dough, then cut the bottom sheet into a rectangle the same size as the top. Take the top sheet of dough off of the bottom one so that they are both laying flat.
  5. On one dough rectangle, add spoonfuls of filling one inch apart. With your fingers, add water to the all areas of the dough around the filling. Place the other dough sheet on top. Cut the dough in between the spoonfuls of filling, creating ravioli squares. With a fork, press the edges of each ravioli square together to seal.
  6. Add ravioli to the boiling water; cook for 5 minutes, or until ravioli float to the top. Drain; rinse with cold water.
  7. In the same pot over medium heat, add a few tablespoons of water. When hot, add mushrooms; cook for 5-7 minutes, until tender. Add spinach and garlic; cook for 1-2 minutes, until spinach is wilted and garlic is fragrant. Turn off heat. Add ravioli and olive oil; stir to combine.
  8. Serve ravioli and mushrooms with a garnish of fresh parsley.

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