Here’s a delicious recipe for Tofu Ricotta Ravioli, a plant-based take on the classic pasta dish! These ravioli are filled with creamy, herby tofu ricotta and served with your favorite sauce—whether a simple marinara, pesto, or brown butter sage. Perfect for a dinner party or a fun weekend cooking project! 🍝✨

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Tofu Ricotta Ravioli

Serves: 4
Prep Time: 40 minutes (including making the dough)
Cook Time: 5 minutes

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Ingredients

For the Ravioli Dough (Egg-Free):

• 2 cups all-purpose flour (plus extra for dusting)
• ½ tsp salt
• ½ cup warm water
• 2 tbsp olive oil

For the Tofu Ricotta Filling:

• 1 block (14 oz) firm tofu, pressed and crumbled
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and black pepper, to taste

For Serving:

• 2 cups marinara sauce (or your favorite pasta sauce)
• Fresh basil leaves (for garnish)
• Vegan parmesan or nutritional yeast (optional)

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Instructions

Step 1: Make the Ravioli Dough

1. In a large bowl, whisk together the flour and salt. Create a well in the center and pour in the warm water and olive oil.
2. Mix with a fork or your hands until the dough starts to come together.
3. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.

Step 2: Prepare the Tofu Ricotta Filling

1. In a food processor, combine the crumbled tofu, nutritional yeast, olive oil, minced garlic, lemon juice, dried basil, dried oregano, salt, and black pepper. Pulse until the mixture is creamy but still has a slightly chunky ricotta-like texture. Taste and adjust seasoning if needed.

Step 3: Roll Out the Dough

1. Divide the dough into two equal portions. Roll each portion into a thin sheet, about 1/16-inch thick, using a rolling pin or a pasta machine.
2. Lay one sheet of dough on a lightly floured surface. Place small spoonfuls (about 1 tsp) of the tofu ricotta filling about 2 inches apart on the dough.

Step 4: Assemble the Ravioli

1. Brush water lightly around the filling mounds to help the dough seal. Carefully place the second sheet of dough over the filling, pressing gently around each mound to remove air pockets.
2. Use a sharp knife or a ravioli cutter to cut out individual ravioli. Press the edges firmly to seal. Place the ravioli on a floured tray to prevent sticking.

Step 5: Cook the Ravioli

1. Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3–5 minutes, or until they float to the top. Remove with a slotted spoon and drain well.

Step 6: Serve

1. Warm your chosen sauce (e.g., marinara) in a saucepan. Gently toss the cooked ravioli in the sauce or plate the ravioli and spoon the sauce on top.
2. Garnish with fresh basil leaves and a sprinkle of vegan parmesan or nutritional yeast. Serve immediately.

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Tips & Variations:

• Make it gluten-free: Use gluten-free all-purpose flour or a pre-made gluten-free pasta dough.
• Add greens: Mix finely chopped spinach or kale into the tofu ricotta filling for extra nutrients.
• Freeze for later: Freeze the uncooked ravioli on a tray, then transfer to a freezer bag. Cook from frozen, adding an extra minute to the cooking time.
• Sauce ideas: Try a roasted red pepper sauce, vegan Alfredo, or a sage-infused brown butter (using vegan butter).

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This Tofu Ricotta Ravioli is creamy, satisfying, and perfect for pasta lovers.