These homemade vegan spinach ravioli with fried mushrooms is the ultimate comfort food. It's a simple recipe that is delicious and healthy.
Servings: 17 Ravioli

Spinach Ravioli with Mushrooms (vegan)

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!
4.94 from 15 votes
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Course: Appetizer, Basics, Lunch & Dinner, Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Bianca Zapatka


For the ravioli:

  • 1 1/4 cup flour* (150 g) (gluten-free*, if needed)
  • 1 1/4 cup semolina flour (150 g) (or sub more regular flour)
  • 1/2 tsp salt
  • 3/4 cup water (150 ml)
  • 2 tsp olive oil

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)

For the mushrooms:

  • 2 garlic cloves chopped
  • 1 tbsp olive oil
  • 10 oz mushrooms (300 g)
  • 2-3 tbsp soy sauce
  • salt, pepper (to taste)


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!


  • 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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!