These homemade vegan spinach ravioli with fried mushrooms is the ultimate comfort food. It’s a simple recipe that is delicious and healthy. There is nothing better!
I LOVE this ravioli recipe and, honestly, I could eat it everyday! It’s just perfect, super creamy and tastes incredibly delicious. You don‘t need dairy products – just a few simple, plant-based ingredients. The flavorful fried mushrooms are such a great addition to the fresh spinach filling of these homemade ravioli. I don‘t know how many times I‘ve made this dish already. Anyways, I can‘t count it on 2 hands anymore.
If you love pasta, spinach and mushrooms, this is your recipe!
These are maybe not the prettiest ravioli I’ve ever made but, somehow, I think they look so much more cozy and inviting in this shape. I mean, they’re homemade, made without any special kitchen equipment. You don‘t need a ravioli cutter, just a round form, such as a glass or a cookie cutter. Also, a rolling pin but a simple bottle would do it as well. And regardless of its beauty, most importantly, it’s easy, delicious, and I’m pretty sure you’ll love this recipe as much as I do!
Homemade vegan pasta dough is made quick and easy!
Believe me, it’s really worth making your own pasta dough for ravioli! This is super simple and it tastes so much better than store-bought ravioli. You’ll probably have all ingredients at home because you need only flour, semolina, salt, and a little bit of olive oil. That’s it.
Try it out! You‘ll be surprised how soft they are after cooking. Shop bought ravioli doesn’t come close to fresh homemade ravioli.
Ravioli with a creamy spinach filling
I don’t want to bore you again with how much I love spinach, but I can’t help it, I really adore it! Spinach is healthy, tastes fresh and is perfect as a filling for many dishes, such as Empanadas, Croquettes, Stuffed Pasta Shells, Spinach Wraps and more . It’s especially delicious combined with creamy dairy-free cream cheese or cashew ricotta. I could really dive into it!
Spinach ravioli with mushrooms or sauce
Often, I serve ravioli with a simple tomato sauce or with my beloved vegan cheese sauce (Mac and Cheese). But actually, I like them best served with mushrooms. I just fry the mushrooms in hot olive oil. Then I add fresh chopped garlic and deglaze with a bit of soy sauce. Then I reduce the heat and simmer mushrooms for a few minutes longer in the soy sauce. So they unfold spicy flavors which add an amazing taste to any dishes!
A versatile recipe
These spinach ravioli is the perfect soulfood for every day! Whether on rainy autumn days, cold winter evenings, or warm summer days. For lunch, dinner or to take away to work / university – ravioli are always suitable! You can vary the recipe as you like. For example, you can fill them differently, fry them crispy or serve with another sauce. Have fun trying! ?
Spinach Ravioli with Mushrooms (vegan)
Author:Ingredients
For the ravioli:
For the spinach filling:
- 7 oz frozen spinach (200 g) thawed
- 3.5 oz plant-based cream cheese (100 g) (or cashew ricotta*)
- 5 tbsp Vegan Parmesan* (50 g) grated
- salt, pepper (to taste)
Instructions
- *Note: I highly recommend watching the recipe video for visual instruction!
Pasta dough:
- Mix the flour, semolina and salt. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough.
- Then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.
Spinach filling:
- Thaw spinach, squeeze to remove excess water and chop.
- Add vegan parmesan, plant-based cream cheese / ricotta and the spices. Mix everything and season to taste. (If the filling is too dry, add a little bit of plant-based cream or milk.)
To make ravioli:
- Roll out the prepared pasta dough thinly on a lightly floured surface.
- Cut out circles with a round form (such as a 3-inch glass or cookie cutter). Place approx. 1 tbsp of the spinach filling in the center of each circle. Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.
- Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.
- Then remove with a foam ladle and drain.
Fried mushrooms:
- Heat the olive oil in a pan and fry the mushrooms for about 3 minutes until lightly browned.
- Add chopped garlic and roast for approx. 30 seconds longer. Then deglaze with soy sauce, reduce the heat and sauté for further 2-3 minutes.
- Stir in the drained ravioli. Season with salt and pepper to taste. Garnish with fresh herbs and enjoy!
Notes
- To make the pasta dough, you can use wheat flour, spelt flour or a gluten-free flour blend.
- The filling can be varied as you like. Instead of plant-based cream cheese or cashew ricotta and parmesan, you can also use vegan feta or any other grated cheese of choice.
- You could also use a ravioli cutter to make them.
- If you want to make the ravioli ahead, you should cover them with a damp towel, otherwise they will get dry.
- The ravioli are also great for freezing in batches.
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Hello! I have just discovered all your beautiful creations and am excited to try them all for and with friends! You mention watching the video instruction in the recipes but I cannot find the link to these anywhere… Could you please direct me? Thanks in advance 🙂
Sufiyo
Hi Sufiyo,
the video player pops up automatically. Just make sure to accept all cookies on this page and do not use an ad blocker, or it won’t pop up.
Greetings,
Bianca
the first time I’ve ever tried making handmade ravioli and it was a success!! I’ve been vegan 21 years and a HUGE Ravioli fan, so I’d been missing them a lot except at fancy vegan restaurants. This was a really fun thing to do with my dad because it has a lot of steps — I wouldn’t say it’s “quick and easy” – but it’s a fun thing to do together. I loved that even though the ravioli wasn’t perfect it still looked pretty! We experimented with a few shapes (putting one circle on top of the other), and the fork finish was really fun to do. We substituted two things for the filling, used fresh spinach (boiled it just till they wilted, refrigerated 15 minutes, then squeezed out the water), and used homemade cashew cheese (cashews, lemon juice, garlic in the blender).
They were DELICIOUS! Right out of the pot they were extra yummy before sautéing!
We also had marinara on hand to dip them in, also super yummy.
thank you Bianca!!
Awesome! Thanks for your amazing feedback ❤️
I wish you wonderful Easter days! 🙂
Thanks for sharing this recipe – it really looked good. We think we executed the recipe pretty well, but found the ravioli dough a little dense and chewy (even though we cooked them until they floated to the surface). The filling was OK, but neither of us felt that the end product justified all the work.
Which flour did you use? It’s also important to knead it enough until smooth.
I wish you a great weekend!
It came out really good 🤤 thank you
Everyone loved it 😊
Thank you! <3
I’ve made ravioli a few times, but never vegan. These look perfect for my vegan son this Christmas, but I would like to bake them with a sauce and vegan cheese to avoid having a pot of boiling water on the stove that day. Should I cook them before placing them in the sauce and baking dish, or can I place them in uncooked?
I haven’t tried to bake ravioli yet but feel free to give it a try! 😀
Very interesting recipe.. can’t wait try it. Maybe for christmas.:-)
If I were to make it before hand & keep, how to store them?
Also, just wondering if I could maybe use sweet potato purée to make the dough? Please advise.
Thanks.
I recommend serving these immediately after cooking. If you would like to assemble the ravioli ahead, I recommend freezing them and then cook straight from frozen. Simply put ravioli in a single layer onto a floured surface and freeze for 1-2 hours until firm. Then transfer to freezer bags for easier storage. You can use less water and add sweet potato puree. You can check out my pumpkin ravioli recipe for measurements. Use sweet potato puree instead of pumpkin puree.
Best, Bianca
Made these lovely raviolis for my boyfrien’s birthday during lockdown . They were absolutely amazing, wish i’ve rolled them out thiner though hahhaha one of the meals that i’ve missed the most was stuffed pasta and now that i’ve tried those, i’ll keep it for any other time !!
Thanks bianca.
So glad you loved these Ravioli! 🙂
You can roll out the dough thinner next time! 😀
Thanks for your feedback.
Best, Bianca
Amazing recipe! I’m a fairly novice cook however it was really easy to follow and is extremely tasty!
Yay, that’s amazing! I am so glad you enjoyed it! Thanks for the great feedback! 🙂
Really really loved it! Made it with homemade ricotta cheese and it was delicious. Some downsides…took a long time to make the whole dish but it was a perfect date night activity with my husband. 🙂 Also, the dough was a little thick for some ravioli. What is a good trick to not make it thick? (I kneaded for a while and rolled it out very thin)
Hi, thanks for you feedback! You could add more water to make it thinner or knead it longer for softer texture. 🙂
used this recipe to make some tofu ricotta ravioli! the dough was perfect and very easy to work with! i have not boiled them yet but i know they will be delicious
That sounds great! Thanks for the feedback! 🙂
Really loved this recipe ! Great in taste and easy to make !! I added some chanterelles because they were on season and it perfectly matched the spinach ricotta flavor 🥰🥰
So glad you enjoyed this dish!
Thanks for your feedback! 🙂
The recipe states 3,5 oz plant-based cream cheese. Is this 3 separate 5 oz containers of cream cheese or 3.5 oz of cream cheese?
It’s 3.5 oz! 🙂
I used this dough recipe with a homemade improvised potato mushroom filling, and they were PERFECT!!! I doubled the dough to make extra to freeze for later— didn’t realize how much 1 recipe makes! Doubling the dough great for 6-8 servings in total & they’re so fun to make!
The combo of flours makes the perfect flavor and UNBEATABLE texture I felt like I was eating in an Italian restaurant! So worth the work
So glad you love this recipe! You should definitely try my vegan pierogi recipe, too!
Thank you for your amazing feedback! 😊
This recipe is soooo good!! It’s by far one of the best meals I’ve made in a long time. The garlic mushrooms are the perfect accompaniment to the ravioli, so tasty. I topped mine with sundried tomatoes and pine nuts.
So glad you loved these ravioli! Thank you so much for your great feedback! 🙂
So so delicious and easy to make with simple ingredients 😍 my guests loved it!
So glad everyone loved this recipe!
Thank you so much for your amazing feedback. 🙂
Lots of love,
Bianca <3
The ravioli was truly AMAZING, love your website so much as it is so much fun being able to try any of these recipes without alternating the recipe to vegan!!!!
So glad you love these ravioli and my blog! 🙂
Thank you so much! <3
This ravioli is literally the best recipe ever. It’s quick to do the only thing that takes long is putting the filling in but that is with all ravioli. I am definitely making this again!!!
So glad you’re happy with this recipe! You can really get creative with the filling or even make XXL giant ravioli to keep the recipe simpler. 😃
Thank you so much for your feedback!
Much love,
Bianca 😊
I made these gluten free because half of my family is gluten free and they were absolutely delicious!! Definitely make sure to flour the surface when you shape the raviolis or use parchment paper so the dough doesn’t break.
The mushrooms are so simple to make and some of the most delicious mushrooms I’ve ever tasted!!!
So glad your ravioli turned out great in the gluten-free version!
Thank you so much for your positive feedback! 🙂
most yummy pasta in the worl. also my kids are in love with it.
Thank you so much! 🙂
The best pasta/ravioli I’ve ever eaten! It is so simple to make and I put tofu inside of it instead of spinach and it was divine! Absolutely love it, 5 stars aren’t enough! ♥️
So glad you love them!
Thank you so much for your feedback! 😊
Did you use light or dark soy? So many recipies just state soy sauce but the two are very different?
I use dark soy sauce. 🙂
I made this with my family and my son’s vegan girlfriend. It was easy and fun to make together and absolutely delicious! I usually don’t like vegan cheese, but this filling had a really nice flavor. I even forgot to salt and pepper and it was just perfect! Thanks!!
So glad you love this recipe! Thank you so much for your amazing feedback! 😊
Currently in quarantine so had to make a few adjustments, like all AP flour and instead of the vegan ricotta/cream cheese and Parmesan, I used tofu and tofutti sour cream which worked out perfectly! I doubled the recipe and it was absolutely delicious!
So glad you enjoyed it! Thank you so much for your feedback!
Stay safe! ❤️
This is amazing. Thank you so much for the recipe. And it‘s so easy to make. This is definitely worth every minute of preparing. Looking forward to share this with my friends. Thank you. ❤️
So glad you love this spinach ravioli recipe! Thank you! I hope your friends will love it, too! 🙂
Just made this recipe / this was my first attempt at home made Ravioli; my efforts were a success and the dish was loved by all my family!
So glad you love these ravioli! Thank you so much for your feedback! 🙂
Both times I’ve made this recipe the outcome was amazing! I love the non-traditional sauce of mushrooms and soy sauce. It was so popular and I couldn’t wait to make them again. This time I made extras and froze them. Dropping them in the salted boiling water right from the freezer was so cool and easy. Made for a fantastic Friday night at home meal and one I’ll keep making over and over.
Thank you so much for your amazing feedback! So glad you love these ravioli so much! 🙂
Super easy and so tasty! I don’t remember how many time I have cooked this already. I added a little touch of turmeric in the ravioli dough for extra taste and colour. I filled them with soy mince and served them with a plain sauce of tomatoes, white pepper, basil and olive oil. The combinations for this recipe are endless!
So glad you love this vegan ravioli recipe so much! Your filling and sauce sound super delicious! Thank you for sharing your tips and your amazing feedback! Lots of love, Bianca 🙂
Loved this recipe. I was told t tasted like the best Italian restaurant.
Thank you so much! 🙂
Super lecker danke für die Bereicherung!
Es freut mich sehr zu hören, dass es dir auch geschmeckt hat 🙂 Danke!
hi, for how many people are 17 ravioli?
It depends on how hungry the people are 😀 I usually eat about 8 😛
Bianca,
Where is your homeland?
Much love,
Mariza
I’m based in Germany ?
Made these today for lunvh and they were bomb ?
Perfect, thank you for the recipe. Keep up the good work ❤️
So glad that you liked these Ravioli! Thank you 🙂
Lots of love,
Bianca
I had never tried making any type of homemade pasta, but when I saw this recipe, I thought it looked so easy I had to try it!! My raviolis turned out so good!! I’m honestly so impressed with this recipe (and pretty proud of myself hehe) Looking forward to trying more recipes from you!! ?
So glad that you liked these ravioli! ?
It’s also one of my favorite dishes.
Have fun trying more!
Lots of love,
Bianca <3
This was the first recipe I made from your blog!! Although so many of the posts look so delicious I’m sure it won’t be my last 🙂
The filling was absolutely delicious, so much better than store bought ravioli which contain dairy.
Now because this was my first time making ravioli I made them a little too thick, next time I will have to roll my pastry even thicker, but they were delicious all the same and the tip about waiting for them to rise in the pan of boiling water was amazing.
Thank you so much!!
So glad that you liked this ravioli too! You could also vary this recipe and make another filling if you prefer.
Have fun trying more variations! Hope you’ll enjoy them even more when you make the pastry thinner ?
Lots of love,
Bianca ❤️
Hi Bianca,
These look amazing. You mention freezing these and I was wondering if you’d freeze them before boiling or after. They look so good I want to make them for my vegan daughter but never know when I’ll see her. Thanks!
Hi Jacquie,
You can cook them immediately or freeze them for another day.
Hope your daughter will like them ?
Lots of love,
Bianca ❤️
Thanks! Will let you know!
My pleasure. Thank you! ?
it is incredibly tasty! I am now ready to eat these ravioli every day!)))
Hi Julia ?,
So glad to hear that you like these ravioli!
Thank you for your feedback!
Lots of love,
Bianca ❤️
Thank you Bianca for this recipe!!! My husband says thanx too, we absolutly LOVED it. Very nice for a sunday fun team work in the kitchen. Simple healthy ingrediens and not at all complicated to make, even though I never made ravioli before. Made the dough with spelt flour and semolina, it come out great. Spinach filling is out of this world. I mean, I love spinach, but this combination of flavours is beyond anything I tryed before. Will most certainly make it often from now on and I suggest everyone else try it too! What a culinary experience! Thank you, Bianca! We will be making more of your recipes for sure.
Hi Sanja!
Thank you so much! So happy that you liked this recipe! ❤️
I love the combo of spinach and roasted mushrooms. ?
Lots of love,
Bianca
These are so impressive! I love making healthy versions of classics and this recipe is soooo perfect!
Thank you so much, Ashley!
Lots of love,
Bianca ❤️
This recipe is fantastic! I made up my own filling for the ravioli (butternut squash, cashew cream and seasonings) because I didn’t have spinach, but the pasta recipe and directions were great and the mushrooms MADE the dish! I used a pasta roller which definitely helped with the thinness and my circle was a little small so I used two circles and made round ones instead of folded (made it easier to get a good amount of filling in). Oh and I used all All Purpose Flour because that’s I had. I might try semolina next time if I have it!
Thanks for a great recipe!
Thank you, dear Tesia! So glad that you liked the recipe! Will try your combination next time too! Sounds super delicious! ?
Lots of love,
Bianca ❤️
I made this recipe with a friend of mine. We had much fun doing it. It is not like you nead crazy ingredients 2 make it so thats nice. The dough is realy easy. But then… making the ravioli. How much filling.. don’t forget 2 read en make it wet and close it with fingers then push it with fork. So this process took some time to get a hang of it. My friend let me do it haha. But I know for sure that each time it will go faster. The dough was to thick.. we used a bottle. Next time I will make bigger onces and thinner. 🙂 i forgot the salad. And add pijnboompitjes(translate?) would be good with it I think. Thank you so much! Your work is from out of space! Realy tallented! Thank you Bianca! Greetings from the Netherlands – Friesland
Hi Fokeline,
So glad that you liked the recipe. The first try is usually a bit difficult but I‘m sure next time will be easier for you ?
Thank you for your lovely comment.
Lots of love,
Bianca ❤️
Super yum and easy recipe!! We loved it!
So glad to read this! ? Thank you ❤️
Ms. Zapatka,
Where is your homeland?
Much love,
Mariza
I’m based in Germany 🙂
I made this last night and it was a hit! My only flaw was that I didn’t roll them as thinly as I should have, but the filling made up for it! I was surprised by how easy it was to make this (first time making ravioli). I think because it is in three parts and then put together it makes it manageable. I really liked this recipe and will definitely make it again!
Hi Paige,
So happy that you liked this recipe! ? I‘m sure they‘ll be even better next time when you roll out the dough more thinly. You could also vary the filling to your wish.
Thank you so much for your feedback! ❤️
Lots of love,
Bianca
This looks incredible!!! Do you have a substitute for soya sauce? I’m vegan but my new housemate is deathly allergic to soy! Thanks for your help.
Hi, ?
You can omit the soy sauce. Simply season with pepper and salt.
Have fun trying!
Bianca ❤️
Replace the soy sauce with a good pinch of salt, a squeeze of lemon juice and some thyme, it will be way nicer than the soy sauce regardless.
Thank you for the recommendation. ?
Will try it as well.
Will it still taste good if I make the dough a day ahead?
Yes, it’s possible when you cover the dough with a damp towel. But it‘s best when fresh.
Do I need to use the semolina flour? Or could i just use regular flour instead?
Hi Anastasiya,
You could also sub more regular flour, of course.
Much love,
Bianca ❤️
These spinach ravioli look so good, Bianca! I love the healthy filling. It looks so yummy and pretty!
Much love,
Ela 🙂
Hi Ela,
Thank you so much! ?
So glad that you like them.
Lots of love,
Bianca ❤️