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Spinach and Ricotta Ravioli

A plate full of vegan Italian spinach and ricotta ravioli. Half-cut raviolo in the foreground.

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.
A plate full of vegan italian spinach and ricotta ravioli.
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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.

Equipment

  • 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)

Ingredients

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

Instructions 

  • Steam the spinach until they are cooked. Leave them to drain in a strainer over a bowl.
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  • 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.
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  • Wring out the spinach, then cut them finely over the cutting board.
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  • In the bowl, combine spinach, ricotta, nutritional yeast, a pinch of nutmeg and salt to taste.
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  • Roll out the dough with the rolling pin or the pasta maker machine.
    You should reach 1-1.5mm / 0.04-0.06in thickness.
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  • IF YOU USE A PASTA CUTTER WHEEL OR RAVIOLI STAMP:
    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.
    IF YOU USE A RAVIOLI MOULD TRAY:
    Place one piece of your rolled dough over the tray, fill each spot with 1 tsp of filling.
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  • IF YOU USE A PASTA CUTTER WHEEL OR RAVIOLI STAMP:
    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.
    IF YOU USE A RAVIOLI MOULD TRAY:
    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.
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  • 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.
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  • 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.

Notes

STORAGE
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!

Main Courses Recipes By

Gnocchi alla Sorrentina

Gnocchi with tomato sauce, vegan mozzarella and basil leaves in a terracotta bowl.

About

Now close your eyes and imagine being on a terrace over the Amalfi Coast. The waiter brings you this hot grated gnocchi in a terracotta bowl. The fresh tomato is the perfect essence of summer, the creamy mozzarella makes your mouth water. These are Vegan Gnocchi alla Sorrentina. Simple but amazingly tasty.

We can say that they are a pizza Margherita in a different shape – they share the same condiment! 😁

In Italy, we serve them as a primo (first course).

In our Vegan Gnocchi alla Sorrentina, we swop the cow mozzarella with a vegan alternative.

For the best result, make the gnocchi yourself using our recipe. If you are in a hurry, you can probably find the gnocchi in the fridge section of your supermarket.

Origins of Gnocchi Alla Sorrentina

The Gnocchi alla Sorrentina (Sorrentina Style Gnocchi) is a typical and symbolic recipe from Sorrento, in the province of Naples and in Campania region.

If you want to know more about the Amalfi Coast, check out this dual-language article.

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 in Italy by Europeans from the American continent. In 1880 the recipe spread.

If you want to know more info and recipes about gnocchi, check out our dedicated article.

Curiosities

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

«Giovedì gnocchi!» (Thursday Gnocchi), is a common Roman expression to state that Thursday 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 we think is having a childish laughing – that makes no sense to us and probably irritates us. The expression is based on nonsense, but it suggests that that person is laughing for a banal gratification, like when you’re a kid and your mother prepares you a dish that you like.

Gnocchi with tomato sauce, vegan mozzarella and basil leaves in a terracotta bowl.
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Gnocchi alla Sorrentina (Vegan)

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Gnocchi with tomato sauce, vegan mozzarella and basil.

Equipment

  • pan with lid
  • pot
  • large bowl
  • sieve/skimmer
  • spoon
  • terracotta bowl or casserole dish

Ingredients

  • 500 g gnocchi (17.6 oz)
  • 400 g tomato sauce (14 oz)
  • 200 g plant-based mozzarella (7 oz)
  • 1 clove garlic
  • extra virgin olive oil
  • basil
  • salt
  • nutritional yeast (or other parmesan alternative)

Instructions 

Prepare the Sauce

  • Heat some oil on the pan and add the garlic clove (peeled). Add the tomato sauce, a pinch of salt, 4/5 basil leaves and let it cook for about 30 minutes, covered with the lid.
  • After 30 minutes, remove the garlic clove and the basil leaves from the sauce, then transfer the sauce to a large bowl.

Cook the Gnocchi

  • Put some water on the burner and salt it when it starts boiling.
  • When the water boils again, put the gnocchi into it.
  • If you are using pre-made gnocchi cook them for the time indicated on the package.
    If you are using homemade gnocchi, follow the cooking steps in our dedicated recipe.

Assemble and Bake

  • Drain them with the sieve/skimmer and gradually move them into the bowl with the sauce.
    Gently mix with the spoon.
  • Cover the bottom of the terracotta bowl/casserole dish with some oil, then make a layer of gnocchi, one of shredded mozzarella and one of "Parmesan".
    Continue with another layer of gnocchi, shredded mozzarella and "Parmesan" until you fill the casserole or finish the ingredients.
  • Bake them for 5-10 minutes, in a pre-heated, static oven + grill at 200°C/392°F. Or separately in an oven (3-4 minutes) and then under a grill (2-3 minutes).
    Serve warm! Don't burn your tongue. 😉

Notes

Conservation
You can put them in Tupperware and store them in the fridge for 2-3 days.
Course: Main Course
Cuisine: Italian, Vegan
Keyword: basil, easy, gluten free, gnocchi, mozzarella, pasta, sauce, tomato

Main Courses By

Penne Arrabbiata

Penne Arrabbiata served in a plate. We can see tomato, chili pepper, garlic and oil.

Description

This is a very simple and quick preparation, characterised by a spicy and decisive taste (due to the presence of chilli and garlic).

The ingredients are penne pasta, fresh peeled tomatoes, fresh chilli, garlic, parsley, olive oil and salt.

The traditional recipe is 100% plant-based (even though a version with Pecorino cheese also exists).

History and Curiosities

This recipe comes from the province of Rieti (not far from Rome) and it’s a classic from the cucina povera (cheap cusine, poor class cusine) of the Lazio region.

The Italian name Penne all’Arrabbiata can be literally translated as Angry Style Penne. This seems to derive from the fact that your face can turn red (due to the abundance of chilli), like if you’re angry.

The Arrabbiata is also featured in these Italian classic films: The Grand Bouffe by Marco Ferreri, Roma by Federico Fellini and 7 chili in 7 giorni by Carlo Verdone.
CONTENT WARNING: they may contain animal exploitation images.

penne arrabbiata in a bowl
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Penne Arrabbiata

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Spicy tomato souce pasta.

Equipment

  • pot
  • pan
  • bowl
  • cutting board
  • knife
  • fork

Ingredients

  • 200 g penne pasta * (or 7 oz.)
  • 600 g fresh tomatoes (san marzano or picadilly) * (or 21.2 oz.)
  • 1 fresh chili pepper *
  • 1 garlic clove
  • parsley
  • extra virgin olive oil
  • salt

Instructions 

  • Put some water to boil in the pan.
  • In the meantime, peel the garlic and cut it in half to remove the germ (the sprout in the centre), then mince the garlic.
    Mince the fresh chilli – since the spiciness of the chilli may vary, don't hesitate to adjust the quantity. If you don't have fresh chilli, you can use flakes.
    Chop some parsley and keep it for later.
  • Heat some oil in the pan. Then add garlic and chilli and fry for 2 minutes.
    Cut the tomatoes in half and remove the seeds, then dice them.
    Add the tomatoes into the pan and cook for about 10 minutes on low heat until you have a sauce (add a pinch of salt during the last minute of cooking).
  • At this time, the water in the pot should boil. Add some salt and, when it boils again, add the pasta. Leit it cook for the time indicated on the box, then drain it. For perfect cooking, we suggest to check the pasta 1-2 minutes before the indicated time.
  • Add the pasta to the sauce in the pan, add half of the parsley and toss.
  • Serve it still hot adding the rest of the parsley on top.

Notes

* Ingredients: Reccomendation and Subsitutions
  • try to use real Italian brands e.g. Barilla, De Cecco, Garofalo, Rummo
  • if fresh tomatoes and chillies are not available, peeled canned tomatoes (300 g/10.6 oz., drained) and chilli flakes will work fine
Conservation
Eventual leftovers can be conserved in a closed container for max 2 days.

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