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 to make 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)
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
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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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 ❤️