Vegan Spinach and Ricotta Ravioli

Ravioli are a traditional Italian stuffed pasta.

They can contain various fillings and they’re served with a sauce or in broth.

Spinach and Ricotta filling is the most traditional one.

Also, we used the burro e salvia (butter and sage) sauce that is the most characteristic one.

In our Vegan Spinach and Ricotta Ravioli recipe we used our Vegan Ricotta cheese and plant-based butter.

Making fresh pasta at home is an incredible fulfilling experience and everyone will surely notice the difference! 😋

Vegan Italian spinach and ricotta ravioli: fresh spinach, plant-based ricotta, nutmeg, semolina flour, plain flour.
Homemade Vegan Italian spinach and ricotta ravioli on a pastry board.

How to Make Vegan Ricotta

For the filling we used our Vegan Ricotta cheese recipe. Just click on the link or image to read it!

Soy based vegan ricotta cheese on a plate. In the foreground, two pieces of bread with spread ricotta.

Vegan Spinach and Ricotta Ravioli

Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 2 people
Italian traditional stuffed pasta. The filling includes plant-based ricotta cheese and spinach. The sauce is made with vegan butter and sage.


  • 2 bowls
  • double-boiler
  • strainer
  • pastry board
  • pan
  • pot
  • knife
  • sieve/skimmer
  • pasta cutter wheel OR ravioli stamp OR ravioli mould tray
  • Rolling Pin
  • pasta maker machine (optional)


For the Dough

  • 200 g plain flour (7.05 oz)
  • 50 g semolina flour (1.76 oz)
  • 1 tsp salt
  • 1 Tbsp extra virgin olive oil
  • 150 ml water (5.07 fl. oz)
  • turmeric

For the Filling

  • 300 g fresh spinach (10.58 oz)
  • 150 g soya ricotta (5.29 oz)
  • 1 Tbsp nutritional yeast
  • nutmeg
  • salt

To Serve

  • 2 Tbsp vegan butter
  • 1 Tbsp extra virgin olive oil
  • fresh sage leaves
  • vegan parmesan – optional but recommended


  • Steam the spinach until they are cooked. Leave them to drain in a strainer over a bowl.
  • In the second bowl, combine the two flours with salt and a pinch of turmeric. Add oil and water, then mix and knead until the dough results homogenous.
    Let it rest in the fridge for 20-30 minutes.
  • Wring out the spinach, then cut them finely over the cutting board.
  • In the bowl, combine spinach, ricotta, nutritional yeast, a pinch of nutmeg and salt to taste.
  • Roll out the dough with the rolling pin or the pasta maker machine.
    You should reach 1-1.5mm / 0.04-0.06in thickness.
    Put half of the rolled dough apart.
    Place 1 tsp of filling over the first half of the rolled dough. Repeat the process until you've covered the whole first half of the dough. Make sure to distance each portion of filling 2-2.5cm / 0.8-1.0in from each other.
    Place one piece of your rolled dough over the tray, fill each spot with 1 tsp of filling.
    Place the second half of the rolled dough over the first half.
    Using your hands, push the upper level until it touches the bottom one and sticks all around the filling.
    Now cut out the ravioli with your cutter wheel or ravioli stamp.
    Cover with another piece of rolled dough and use your rolling pin to make it stick.
    Now remove the formed ravioli from the tray and repeat the process until the dough is finished.
  • In the pan, heat the butter and some sage leaves for 1-2 minutes. Then add 1 Tbsp of oil and let it cook for another minute.
  • In the pot, bring abundant water to boil. When it boils, salt it. When it starts boiling again, immerse your ravioli and let them cook for 3-4 minutes.
    Drain the ravioli and add them to the pan with the sauce. Cook for 1-2 minutes. You can add more sage leaves to taste.
    Serve warm. We suggest to give it a boost, dusting over some vegan parmesan.


Uncooked in the freezer:
you can store your uncooked ravioli in the freezer. Pay attention that there is some space between each piece so that they don’t touch each other. Once they’re well frozen, you can move them into a freezing bag.
Uncooked in the fridge: you can store your uncooked ravioli in the fridge. Put them on a tray, covered with a cloth for 1-2 days.
Cooked in the fridge: you can store your cooked ravioli in the fridge for 3-4 days (in Tupperware).
Course: Main Course
Cuisine: Italian, Vegan
Keyword: homemade, vegan ricotta
A plate full of vegan Italian spinach and ricotta ravioli.

Get in Touch!

If you try this recipe, don’t forget to tag @myitalianvegan on socials. We would love to see the result!

If you have any questions or feedback, don’t hesitate to leave a comment in the section below. We love hearing from you!

Italian Vegan Ricotta Cheese

Vegan Ricotta is the plant-based substitute to dairy ricotta cheese. It’s a fresh and soft cheese made with soya milk.

Ricotta is a key ingredient for many Italian recipes. But you can also eat it on its own or spread on bread.

Stay tuned because next weekend we will publish a great traditional recipe that includes our Vegan Ricotta! Be sure to subscribe to our newsletter and follow us on Instagram.

Soy based vegan ricotta cheese ingredients: soya milk and magnesium chloride (nigari).

Origin of Ricotta Cheese

The origin of traditional dairy ricotta dates back even to the Sumerian and Ancient Egyptian civilisations.

In the renowned poem The Odyssey, the one-eyed giant Polyphemus is actually making ricotta when he first meets Ulysses! This proves that ricotta was common during ancient Greek times and, later on, during ancient Rome times.

During the Middle Ages, ricotta was a really popular food.

How to Make Vegan Ricotta Cheese

Vegan Ricotta Cheese

Prep Time 10 minutes
Resting time 2 hours
Total Time 2 hours 10 minutes
Servings 140 g (approx.)
Soya-based substitute of the Italian ricotta.


  • pot
  • wooden spoon
  • strainer
  • big bowl/pot
  • cheesecloth/clean kitchen towel
  • ricotta mould – optional


  • 1 l unsweetened soya milk* (33.81 fluid oz)
  • 1 tsp magnesium chloride (nigari)**


  • In the pot, bring the milk to boiling point. Turn off the heat and add 1 level tsp of nigari, previously dissolved in 30ml of water. Gently mix with the wooden spoon for 1 minute. Cover with a lid and let it cool down for about 15 minutes.
    Be careful: do not add a heaping tsp of nigari otherwise the final result will be slightly bitter (edible but bitter).
  • Place the strainer over a big pot or bowl and cover it with the cheesecloth or clean kitchen towel. Pour the curdled soya milk into the strainer and wrap it with the edges of the cloth/towel.
    Make sure that the bottom of the strainer doesn't touch the draining liquid.
    Let it drain in the fridge for 2 hours. Once it is well drained, your ricotta is ready to be consumed or used both in savoury and sweet preparations.
  • If you like, you can transfer the ricotta in the traditional ricotta mould to give it the traditional shape.


*We recommend you to use a milk with a high percentage of soya (7% or more) – you can check it on the ingredient list of the product.
**You can substitute magnesium chloride with 30ml of lemon juice. Just add it to the milk once it has reached the boiling point, without dissolving it in water.
Course: Snack, Starter
Cuisine: Italian, Vegan
Keyword: cheese, gluten free, milk, soy
Soy based vegan ricotta cheese on a plate.

Get in Touch!

If you try this recipe, don’t forget to tag @myitalianvegan on socials. We would love to see the result!

If you have any questions or feedback, don’t hesitate to leave a comment in the section below. We love hearing from you!

Vegan Custard or Pastry Cream

Vegan Custard is as simple as it sounds. Everyone knows what a traditional custard is. It’s an egg-based cream that we can find in a multitude of preparations.

In Italy, we don’t differ between custard and pastry cream: for us, it’s always crema pasticcera. In this article, we often use these two terms as synonyms even if we know that in English they are not. Apologies!

You can eat the custard as it is or, more frequently, use the pastry cream as a base ingredient for other sweet preparations.

Vegan Pastry Cream is a plant-based and cruelty-free alternative. It’s absolutely delicious and similar to the traditional custard. You can successfully use it in every preparation that includes custard.

Our recipe is 100% egg-free, dairy-free and gluten-free.

It’s a cheap and quick recipe to make at home. The ingredients are soya milk, sugar, cornstarch, vanilla extract (recommended but optional).

Even if the original custard was not created in Italy (but in France), this is nowadays a basic ingredient for many Italian traditional desserts.

Vegan Custard ingredients: soy milk, cornstarch, sugar, turmeric.

Recipes with Vegan Custard

As we said before, you can use Vegan Custard in any recipe that would include the traditional custard.

Stay connected because next weekend we’ll publish a traditional Italian dessert that includes custard. Subscribe to our newsletter and follow us on Instagram so that you don’t miss any future recipes!

5 Italian Recipes with Vegan Custard (Pastry Cream)

Once you have your creamy Vegan Custard you may be looking for tasty recipe ideas that include it. Here is a list of 10 traditional Italian desserts that include custard.

  1. Vegan Grandma’s Custard Pie (Torta della Nonna)
  2. Vegan Cream Filled Donuts (Bombe alla Crema)
  3. Vegan Lecce Pies (Pasticciotti)
  4. Vegan Fruit Pie (Crostata di Frutta)
  5. Vegan Cream Filled Croissant (Cornetto alla Crema)

Origin of Custard

The traditional custard (made with eggs) was not created in Italy but in France by François Massialot.

He is the author of the book Le cuisinier roïal et bourgeois. It’s considered, by the cuisine scholars, one of the first culinary dictionaries and it includes the crème pâtissière (custard/pastry cream).

Later on, the English translated his works in The Court and Country Cook (1702), sharing his recipes with many chefs and cooks in the World.

It is now a basic ingredient of many culinary traditions, including the Italian one.

Vegan custard represents an evolution of this recipe. It mimics its look and taste and you can use it in every recipe that includes custard.

Vegan Lemon Curd

Starting from Vegan Custard you can easily make Lemon Curd.

It’s originally from England but it is also used in Italian recipes – where it’s called crema al limone.

Just follow the additional step in the recipe to have your plant-based Lemon Curd!

Vegan Custard / Pastry Cream

Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 450 g
Plant-based custard and pastry cream.


  • pot
  • whisk
  • cling film


  • 500 ml soya milk (16.9 fluid oz)
  • 90 g sugar (2.82 oz)
  • 50 g cornstarch (1.76 oz)
  • a pinch of turmeric
  • 1 tsp vanilla extract – optional
  • 1 lemon zest (only for lemon curd)


  • In the pot, add the sugar and the cornstarch. Gradually add the milk while whisking.
    Add a pinch of tumeric for the colour and 1 tsp of vanilla extract.
    If you wish to make Lemon Curd, also add the zest of 1 lemon. If you want to make simple custard or pastry cream, just skip to the next step.
  • Cook at medium heat until the cream thickens, continuinig to whisk to avoid the formation of lumps.
  • Now leave the custard to cool down covered with some cling film in contact with the surface of the custard.


In the fridge: 3-4 days in Tupperware. When needed, you can blend it with a hand blender to make it creamy again.
Course: Dessert
Cuisine: british, english, French, Italian, Vegan
Keyword: cheap, dairy free, easy, egg free, gluten free, lemon

Get in Touch!

If you try this recipe, don’t forget to tag @myitalianvegan on socials. We would love to see the result!

If you have any questions or feedback, don’t hesitate to leave a comment in the section below. We love hearing from you!

About Bari-style Focaccia

Bari-style Focaccia or Focaccia Barese is a flat oven-baked bread with tomatoes and olives. Its dough includes potatoes for extra softness and taste and it’s garnished with oregano. It’s similar in style to pizza.

It’s an incredible comforting and fulfilling food. Soft inside, with a crispy crust.

The focaccia is a cheap recipe due to the simplicity of its ingredients.

The original recipe involves the use of olive baresane (Bari olives). Since it’s practically impossible for the majority of people to use this olive variety (also in Italy), any type of green olive will work well.

Bari-style focaccia ingredients: flours, potato, tomatoes, olives, yeast, oil, oregano.

Origin of Bari-style Focaccia

Its name derives from the city of Bari, the capital of the Apulia (Puglia) region. It was created in Altamura town (in the Province of Bari).

You can find it in almost every bakery in the provinces of Bari, Barletta-Andria-Trani, Taranto, Gargano and, in general, in the Foggia region.

If you’re interested in Apulian food, also check our recipe for Apulian Panzerotti. They are delicious savoury turnovers filled with tomato and mozzarella.

Round Bari-style focaccia with tomatoes and olives, placed on a wooden cutting board.

When Focaccia Beat McDonald’s

In 2001 McDonald’s opened its first restaurant in Altamura. A few months later, Luca di Gesù opened its bakery next to the American business.

After only one year, the McDonald’s restaurant had to close due to the lack of customers. The competition with the Apulian bakery played an important role in the failure.

If you want to know more about this particular story, check the New York Times article.

Round Bari-style focaccia with tomatoes and olives, placed on a wooden cutting board. 2 slices are cut.

3 Traditional Apulian Focaccia Styles

In Apulia, there are 3 traditional ways to prepare focaccia:

  • Tomatoes and/or Olives Focaccia – the focaccia par excellance
  • Potato Focaccia – with potato slices on its surface
  • Focaccia Bianca (White Focaccia) – with corse salt and rosmary

Bari-style Focaccia / Apulian Focaccia

Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Servings 4 people


  • pot
  • fork
  • bowl
  • round baking tray (32cm/12.6in ø)
  • glass/cup


  • 170 g all purpose flour (6.17 oz)
  • 130 g reground semolina flour (4.4 oz)
  • 180 ml water (6.08 fluid oz)
  • 85 g potato – dry weight (2.7 oz)
  • 10 g fresh yeast (0.35 oz)
  • 350 g tomatoes (12.34 oz)
  • 10/15 green olives
  • 1 tsp sugar
  • extra virgin olive oil
  • oregano
  • salt


Prepare the Dough

  • Cook the potato in boiling water. Drain and mash it. Then let it cool down.
  • Dissolve the yeast in some water (from the total 180 ml/6.08 fluid oz), with a scant teaspoon of sugar.
  • In the bowl, combine the 2 flours with the mashed potato and the yeast mixture.
  • While mixing and kneading with your hands, gradually add the remaining water.
  • Finally add the salt and 1 Tbsp of olive oil, continuing to knead until all the ingredients are well absorbed and the dough is elastic. It should be soft and slightly sticky.
  • Let it rise for 2 hours in a warm place.

Add Condiment and Bake

  • Preheat the oven at 230° C/446° F. Oil the baking pan with 2 generous Tbsp of olive oil.
  • Transfer the dough into the baking pan and stretch it out over the surface. 
  • Oil the surface of the dough and add the tomatoes. We suggest you break them up with your hands, for a more rustic result.
  • Add the olives, some salt and some oregano.
  • Bake for 30 minutes in static mode until the surface is golden brown.


4-5 days in a Tupperware.
Course: Main Course
Cuisine: Italian, Vegan
Keyword: cheap, olives, tomato

Get in Touch!

If you try this recipe, don’t forget to tag @myitalianvegan on socials. We would love to see the result!

If you have any questions or feedback, don’t hesitate to leave a comment in the section below. We love hearing from you!

Italian Potato Gnocchi

Water, flour, potatoes – nothing more, nothing less. Italian Potato Gnocchi are one of the most genuine and traditional comfort foods in Italy.

The gnocchi are an Italian primo (first course) and they are a varied family of dumplings.

This recipe explains how to make authentic Italian potato gnocchi from scratch, at home. Sure, you can also find them at the supermarket, but the taste and the experience are priceless.

This is a traditionally plant-based recipe, even if a version with eggs also exists.

Once you have your lovely, homemade gnocchi, you’ll need to find a delicious condiment that fits well. Scroll down to find 10 suggested condiments, including our Gnocchi alla Sorrentina recipe.

Heart-shaped potato between hands in the foreground, flour and other potatoes in the background.

10 Vegan Recipes for Potato Gnocchi

Here are 10 gnocchi condiments ideas for you, 100% plant-based.

  1. Vegan Gnocchi alla Sorrentina (try our recipe)
  2. Vegan Butter and Sage Gnocchi
  3. Gnocchi with Tomato Sauce and Basil
  4. Gnocchi al Ragù (tomato and vegan meat sauce)
  5. Basil Pesto Gnocchi
  6. Gnocchi with Pumpkin Cream
  7. Gnocchi with Walnut Sauce
  8. Four Vegan Cheese Gnocchi
  9. Courgettes (Zucchini) and Tofu Gnocchi
  10. Asparagus Cream Gnocchi


It seems that the first gnocchi recipes were published for the first time during the second half of the 6th century by Cristoforo Messisburgo and Bartolomeo Scappi, two of the most famous chefs of the Renaissance.

Potato gnocchi were created after the import of potatoes by Europeans in Italy from the American continent. In 1880, the recipe spread widely.

Types of Italian Gnocchi

Potato gnocchi is the most common type of gnocchi in Italy, but there are other traditional ones:

  • potato gnocchi (gnocchi di patate)
  • water and flour gnocchi (gnocchi acqua e farina) – without potatoes
  • semolina gnocchi (gnocchi di semolino) – also called gnocchi alla romana (Roman style gnocchi)
  • canederli – also called knödel or gnocchi di pane (bread gnocchi), they came from the German cuisine but they’re typical of the Trentino-Alto Adige region
  • malloreddus – also called gnocchi sardi (Sardinian gnocchi)


Gnocchi is the plural form of the word. To refer to a singular piece, we use the word gnocco.

«Giovedì gnocchi!» (Wednesday gnocchi!), is a common Roman expression to state that Wednesday is the day of the week dedicated to gnocchi.

«Ridi, ridi, che mamma ha fatto i gnocchi!» (Laugh, laugh that mom has made gnocchi!) is a traditional sentence that we say to a person who is laughing childishly – which makes no sense to us and probably irritates us. The expression is based on nonsense, but it suggests that the person is laughing for a banal gratification, like when you’re a kid and your mother prepares you a dish that you like.

How to Pronounce Gnocchi in Italian

For English speakers, is hard to pronounce the word gnocchi as Italians do. Mainly because the first phoneme (sound) of the world is not part of English. If you want to hear the proper Italian pronunciation have a look at Forvo.

Homemade Italian Potato Gnocchi

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
How to make traditional potato gnocchi at home.


  • pot
  • Potato ricer
  • sieve/skimmer
  • Pastry board or other surface
  • knife
  • fork


  • 500 g potatoes (17.64 oz)
  • 150 g flour – any type (5.3 oz)
  • salt


Prepare the Potatoes

  • Wash the potatoes (don't remove the skin), put them in the pot and cover them with water. Let them boil until well cooked (check it with the fork).
    potato over the pot
  • When the potatoes are cooked, drain them and mash them with a potato ricer on your board. Don’t worry, the peel will remain in the ricer!

Prepare the Dough

  • Add flour, some salt and start kneading. Depending on the quality of the potatoes, the quantity of flour needed may slightly vary.
  • Knead until reaching a smooth and soft dough.
    smooth and round dough between hands

Form the Gnocchi

  • Divide the dough in smaller parts. Roll each part until you have a long cylinder (like a little snake).
    Prepare the tray slightly sprinkling it with some semolina.
    Now form the gnocchi, cutting small pieces from the cylinders.
    kninfe cutting gnocchi
  • If you like, roll each gnocco over the fork.
    Place each formed gnocco onto the tray and cover with a clean cloth.
    Now you can decide to cook them or to store them.
    Rolling a gnocco over the fork


  • Boil the gnocchi for about 1 minute in abundant boiling and salted water. As soon as the gnocchi reach the surface, remove them with the sieve/skimmer.
    Don't cook large quantities together in the same pot. You can divide them in 2 or more groups and cook them separately.
    Now you can add your favourite condiment and enjoy your homemade gnocchi! 😋
    Gnocchi on the skimmer over the boiling pot


  • In the fridge: store them covered with a cloth for 2/3 days.
  • In the freezer: pay attention that there is some space between each gnocco, so that they don't touch each other. Once they're well frozen, you can move them into a freezing bag.
Course: Main Course
Cuisine: Italian, Vegan
Keyword: authentic, egg free, gnocchi, handmade, homemade, pasta, potato, real, traditional

Recipe Description

How to describe the Frittata? We’ll give it a try:

  • Genuine: It tastes like the most beautiful things in life: like friends, like home, like a Sunday.
  • Fulfilling: The Frittata is your best friend when your stomach is growling. Put it between two slices of bread and it turns into a super energetic packed lunch.
  • Cheap and Convenient: If you are running out of ideas and time, then it’s time for a frittata. Just make sure that you have a pack of chickpea flour, the rest of the ingredients are probably already in your kitchen. It’s also a brilliant way to give new life to your leftovers.
Vegan Onion Frittata Ingredients: chickpea flower, water, onions, oil, turmeric, black pepper.

10 Frittata Ideas

Onion is just one of the possible ingredients. You can get creative and basically stuff your frittata as you like. Here are 10 variants we suggest:

  1. Courgettes (zucchini) Frittata
  2. Potato Frittata
  3. Pasta Frittata (usually long pasta)
  4. Asparagus Frittata
  5. Spinach Frittata
  6. Artichoke Frittata
  7. Mushroom Frittata
  8. Bell Pepper Frittata
  9. Broccoli Frittata
  10. Vegan Cheese Frittata

Origin and Curiosities

The frittata is a staple of the Italian cucina povera (cheap cuisine, of the poor class). It has always been a practical solution that fills your stomach while using leftovers.

The original recipe is made with egg so this is the most common vegan version. Also known as farifrittata (flour frittata), since it’s made with chickpea flour.

Main Differences Among Italian Frittata, Spanish Tortilla and French Omelette

The Italian frittata is similar to the Spanish tortilla and the French omelette.

The main difference with the tortilla is that the Spanish recipe is thicker and slightly uncooked inside.

The frittata is cooked on both sides, while the French omelette is only cooked on one side and bent over (leaving the inside softer).

Vegan Onion Frittata

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people


  • nonstick pan with lid (28 cm / 11")
  • bowl
  • whisk (or fork)
  • cutting board
  • knife
  • plate
  • spatula


  • 120 g chickpea flour (4.2 oz.)
  • 240 g water (8.5 oz.)
  • 20 g nutritional yeast – optional (0.7 oz.)
  • 2 medium onions
  • extra virgin olive oil
  • salt
  • black pepper
  • turmeric – optional
  • kala namak salt – optional


  • In the bowl: mix chickpea flour, nutritional yeast, salt (approx. 5 g), a pinch of pepper, turmeric and kala namak salt.
    chickpea flour and the other dry ingredients in a bowl
  • While whisking, add water gradually to avoid any lumps.
    whisking the mixture
  • Add oil (approx. 10 g), stir and leave it apart.
    a spoon adds oil into the bowl
  • Heat some oil in the pan. Add the onions and fry them for 3-4 minutes.
    slicing onions on a cutting board with a knife
  • Add the liquid mixture and equally distribute it over the pan with the spatula. Make sure the liquid mix covers and mixes with the onions over the whole pan.
    Add the lid and let it cook for 5-7 minutes at low-medium heat.
    sliced onions in a pan
  • After 5-7 minutes, check the bottom of the frittata (it should be golden-brown). Use the spatula and be careful not to break the frittata.
    When the bottom is properly cooked, flip the frittata using a plate. If you've never done it, follow these steps:
    – put the plate upside down over the pan
    – put one hand over the plate and hold the panhandle with the other
    – firmly push your hand over the plate and flip
    – when you have the frittata on your plate, carefully slide it back into the pan
    Let the other side cook for another 5-7 minutes – still covered
    flipping the frittata in the pan
  • When it looks ready, flip it again over a plate. Leave it to cool down for a few minutes and serve.

Pin It