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–+ servings
Homemade vegan ravioli with tofu and spinach

Get the Recipe: Homemade Vegan Ravioli With Tofu And Spinach

Yield: 2
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
This homemade vegan ravioli recipe with an easy tofu and spinach filling is perfect for a cosy dinner! It requires just 8 ingredients, and is also gluten-free and oil-free, not to mention seriously tasty. 
5 from 1 vote
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Ingredients

Ravioli dough

  • 1/2 cup water , + 2 tbsp
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 2/3 cup rice flour
  • 4 tsp cornstarch

Spinach and tofu filling

  • 1 1/2 cups spinach, chopped
  • 4 oz firm tofu, crumbled
  • 1/2 medium onion, chopped
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Equipment

  • Saucepan
  • Frying pan
  • Large chopping board
  • Rolling pin

Instructions 

Prepare the dough

  • Add water to a non-stick saucepan together with the turmeric. Bring to a simmer, then add the flour, cornstarch and salt. Stir until a stretchy dough forms. Remove and set aside to cool for around 10 minutes, using this time to prepare the filling.
    Vegan ravioli dough

Filling

  • To make the filling, add the spinach, tofu and onion to a non-stick frying pan. Sauté for 2-3 minutes until the onion softens, then add the black pepper and tamari, stirring briefly to mix everything together. 
    Tofu and spinach ravioli filling

Assemble the ravioli

  • Roll out the dough into a thin roughly square layer, about 1/8-1/4 inch in thickness. If the layer of dough is too small for your work surface, divide it into 2 and repeat the process twice. Mark an equal amount of scores along each edge of the dough, and use them as guidance to cut the dough so that a 'grid' forms (see the instruction photos).
    Gluten-free ravioli dough
  • Place small dollops of the filling on every square in alternating rows, making sure to leave plenty of room around the edges. Then, use the empty squares to cover the filling and press down the edges using either your fingers or a fork.
    Ravioli dough with tofu spinach filling
  • Transfer them to a baking sheet and prepare a pot of lightly boiling water. Cook them in small batches for around 2-3 minutes, until they float to the surface. Transfer to a plate using a slotted spoon, and enjoy!
    Uncooked vegan ravioli

Video

Calories: 276kcal, Carbohydrates: 51g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Sodium: 606mg, Potassium: 206mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2110IU, Vitamin C: 8mg, Calcium: 105mg, Iron: 2mg
Author: Maria Gureeva
Course: Main Course
Cuisine: Vegan