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Tofu Ricotta Ravioli

Vegan ricotta ravioli with a creamy mushroom sauce - what's not to like?
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: mushrooms, pasta, ravioli, tofu, vegan cheese
Servings: 2
Author: Elisa (Happy Skin Kitchen)


For The Pasta:

  • 300 gr of white wheat flour
  • 1/2 tsp of salt
  • 150 ml of water
  • 2 tsp of olive oil

For The Filling:

  • 1 onion finely chopped
  • 1 garlic clove – minced
  • 1 tbsp of oil
  • A handful of baby spinach
  • 1 block of firm tofu 280gr, drained and crumbled into pieces
  • 2 tbsp of nutritional yeast
  • 1 tbsp of oat milk
  • Salt & pepper to taste

For The Mushroom Sauce:

  • 50 gr of Chestnut Mushrooms – sliced
  • 1 garlic clove – minced
  • 2 tbsp of olive oil
  • 1 tbsp of soy sauce


  • In a large bowl mix the flour and salt, make a dwell and add in the water and oil. Mix everything really well until you have a firm dough. Wrap the pasta dough in clingfilm and place it in the fridge for 1/2 hour to firm up.
  • In the meantime make the filling. Add the oil to a pan, once hot add in the onion and fry for 5-8 minutes until soft. Add in the spinach and garlic and cook for another minute.
  • Transfer the mixture to a food processor and add in all the other ingredients. Blitz for few minutes until you have a fairly creamy mixture.
  • To make the ravioli: remove the dough from the fridge. With a rolling pin start stretching out the dough. If you are using a pasta machine go ahead and pass the dough through it few times until you have a thin pasta sheet.
  • Using a cookie cutter cut some circles. Add about 1tsp of the filling in the middle. Brush the sides with a bit of water and fold over the filling into half circle.
  • Seal with your fingers and press it down with a fork.
  • Bring a salted water-filled pan to boil and gently dip the ravioli into the water. Cook the ravioli for 3-4 minutes then remove with a foam laden and drain.
  • To cook the mushrooms add the oil to a pan with the garlic clove. Fry for 1-2 minutes then add in the mushrooms. Cook for 8-10 minutes until all the water has evaporated and the mushrooms have reduced in size.
  • Add in the soy sauce and cook for another few minutes.
  • Serve the ravioli with the mushrooms and enjoy!


This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here