Crispy roasted Vegan Ravioli Pockets (German Maultaschen) are filled with a creamy cheesy potato, spinach & pea filling. These pasta squares are easy to make, very delicious, and perfect for lunch and dinner or to make ahead. This recipe is egg-free, dairy-free, soy-free, can be made gluten-free and includes Step-by-Step pictures.
So in case you haven’t noticed it before, I’m a little obsessed with Vegan Ravioli Pockets! But my obsession doesn’t stop with Ravioli, it’s pretty much everything that has to do with pasta or noodles. Anyways, it’s especially those delicious pasta squares, I could always dig into. Every time I make these dumplings, I basically have to force myself not to eat them all immediately because they’re so yummy! I love that they’re crispy from the outside and creamy from the inside, plus they’re also healthy!
Homemade Vegan Pasta Dough
If you’ve ever thought that making Vegan Ravioli Pockets would be hard, I have to tell you that this recipe is super easy. First, we make the vegan pasta dough using a mixture of flour and semolina. Of course, you can make it without adding semolina and use more regular flour instead, however, this coarser “flour” makes the texture of the pasta dough softer. Also, I have already tried a gluten-free version of this by using a gluten-free flour blend and I had good results too. So if you can’t tolerate gluten, feel free to just use the gluten-free flour blend only.
Creamy Cheesy Filling made of Veggies only!
These Vegan Ravioli Pockets are stuffed with a homemade filling made of potatoes, spinach, and peas. It also contains roasted onions and garlic plus seasonings which add delicious flavors. Also, I‘ve added a little bit of vegan cream cheese to make it creamier, but you could also use vegan feta or homemade cashew ricotta which is easy to make and tastes amazing. For more tasty flavors, I figured out that adding some toasted pine nuts are perfect, but this is just an optional ingredient. Anyways, to me, it’s the perfect flavor combination, but feel free to add any vegetables, vegan cheese, and nuts you want!
Easy Vegan Ravioli Pockets
Instead of cutting out small Pasta Squares, I keep this recipe simple by folding them like German Maultaschen. To begin with, roll out the dough into a long rectangular shape using a rolling pin. (If you’re lucky enough to have a pasta machine, you can use this). Spread the filling all over the entire rolled out pasta dough, leaving a border around the sides. Then roll it up into a long wrap, brushing the sides with a little water, so they seal better. Now we cut the long rope into large Pasta Squares using a pizza cutter (or knife), so they’re bigger in size than ravioli usually are. Make sure that the seam-side is down, while cutting, otherwise the ravioli could open. This easier way of making Pasta Pockets is less time-consuming, so they’re done super quick!
I hope you‘ll love these Vegan Ravioli Pockets (German Maultaschen)! This Vegan Pasta Recipe is:
- Filled with vegetables
- Crispy on the outside
- Creamy from the inside
- Easy to make
- Perfect to make ahead
- The BEST RAVIOLI!
The Perfect Recipe to make ahead!
A great thing about this recipe is that you can freeze these Vegan Ravioli in batches, for those times when you’re busy or just don’t feel like cooking. When serving you can put them straight from the freezer into boiling water and cook for about 15-20 minutes, so you can always have an easy and quick meal. It’s not necessary to defrost them!
How to serve German Maultaschen
You can serve them in many different ways. Actually, German Maultaschen are usually served just cooked in vegetable broth or soup. However, I find this kind of serving a bit boring, so I prefer to roast them crispy in a pan with a little vegan butter or oil. I also like to enjoy them with some garlic mushrooms, plus extra toasted pine nuts. Sometimes I also serve a cashew-dip or my creamy guacamole to it but actually, they also taste delicious on their own. When just cooking, I like to serve them with a vegan cheese sauce, simple tomato sauce or a fresh homemade pesto, depends on whatever I feel like eating in that moment. I would be excited to know what your favorite way to serve them is. Please leave me comment if you’ve tried this recipe. Have fun cooking! 😊
- 1 cup flour * (125 g) gluten-free, if needed
- 1 cup semolina flour (125 g) or sub more regular flour
- 1/2 tsp salt
- 1/2 cup water (120 ml)
- 2 tsp olive oil
- 7 oz potatoes (200 g) cooked
- 2/3 cup peas (100 g) thawed
- 1 tsp oil for frying
- 1 small onion chopped
- 2 cloves garlic chopped
- 1 cup baby spinach (200 g) fresh (or frozen)
- 2-3 tbsp plant-based cream cheese or cashew ricotta *
- 3 tbsp pine nuts * toasted (optional)
- 2 tbsp nutritional yeast optional
- salt and pepper to taste
- 2 tbsp vegan butter or oil
- salt and pepper to taste
- herbs, pine nuts, mushrooms optional for garnish
Mix the flour, semolina, and salt in a bowl. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough with your hands.
Shape the dough into a ball or disc, wrap in cling foil and refrigerate for 1/2 hour.
Peel and cut potatoes into cubes. Cook them in salted water until fork tender, about 20 minutes, depending on their size. Then drain, put back on the stove uncovered, so the excess liquid can evaporate.
Add thawed peas (and toasted pine nuts, if using). Mash everything using a potato masher, fork or an immersion blender.
Heat the oil in a pan and sauté the onion for 1-2 minutes. Add the garlic and spinach and sauté 1-2 minutes longer until spinach is wilted. Let cool slightly and squeeze well to remove excess liquid. (Optionally, use frozen spinach. Just thaw, squeeze and combine with roasted onions & garlic).
Chop the spinach mixture coarsely and add to the mashed potatoes. Mix everything together, season with nutritional yeast, salt, and pepper to taste.
Roll out the prepared pasta dough thinly into a long rectangle on a lightly floured surface using a rolling pin (or use a pasta machine, if you have one).
Spread the filling over the rolled out pasta dough, leaving a (0.7-inch) border around the edges. Brush the border with a little water and roll it up into a long wrap. The seam-side should be down.
Divide the wrap into 6-8 equal pieces and press the dough down carefully (I used the handle of a wooden spoon to do that). Then cut the pieces using a pizza cutter (or sharp knife), making sure to seal the sides. (At this point you can either continue with this recipe or freeze them for another day.)
Bring salted water or vegetable broth to a boil in a large pot. Let the ravioli pockets slide in and simmer (don’t cook!) for approx. 15 minutes until done. Then remove with a slotted spoon and drain.
Now you can serve them just cooked in vegetable soup or with a sauce or pesto or roast them crispy in a pan.
Heat the vegan butter or oil in a pan over medium heat. Add cooked and drained Ravioli Pockets and pan-fry for about 5 minutes from all sides until golden brown and crispy.
- To make GLUTEN-FREE pasta dough, you can use a gluten-free flour blend.
- Instead of dairy-free cream cheese or cashew ricotta, you can also use tofu feta, parmesan or any other grated dairy-free cheese.
- You can also turn this recipe into a smaller ravioli (click here for the instructions) or using a ravioli form (click here for the instructions).
- I recommend cooking this ravioli immediately when they’re ready in shape (or freeze for later), but if you want to cook them later, you should cover them with a damp towel, otherwise, they will get dry.
- You can put frozen Ravioli straight from the freezer in boiling water and cook for about 10 minutes. It’s not necessary to defrost them!
Did you make this recipe?
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