Homemade Vegan Tortellini filled with Almond Ricotta is super easy to make and so delicious! This Pasta Recipe is a step-by-step guide to making the perfect Vegan Cheese Tortellini with fresh pasta dough.
Servings: 50 Tortellini

Vegan Tortellini with Ricotta (easy Recipe)

Homemade Vegan Tortellini filled with Almond Ricotta are easy to make and so delicious! This Pasta Recipe is a step-by-step guide to making the perfect Vegan Ricotta Tortellini with fresh pasta dough.
5 from 3 votes
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Course: Basics, Lunch & Dinner, Main Course, Side Dish
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Author: Bianca Zapatka


For the Tortellini:

For the Almond Ricotta:

To serve:


Pasta Dough

  • Prepare the Homemade Pasta Dough according to this recipe.

Almond Ricotta

  • Cover almonds with hot water and soak for at least 1 hour or best overnight. Then drain.
  • Drain the tofu, then wrap in paper towels and press well to remove as much of the liquid as you can.
  • Add all the ingredients for the Almond Ricotta into a food processor and pulse, scraping down the sides, until you have thick and creamy vegan Ricotta. (Add a little bit of water, if needed, but the filling should not be runny!)

Make Tortellini (see step-by-step pics in the text above)

  • Cut chilled pasta dough quarters (making it easier to flatten when you work with one piece at a time).
  • Roll out one piece flat, about 0,075-inch. Using a 1.9-Inch (4,5/5 cm) round cutter, cut out rounds, spacing them as close together as possible. (Gather the scraps into a ball and put them with their remaining pieces of dough to re-roll later).
  • Add about 2/3 teaspoon of the filling into the center, using a piping bag or just a teaspoon.
  • Brush the half of one round with a little water, using your finger or a small brusher.
  • Then fold one edge over the filling to the other side and press to seal the edges. Now take the left and right corners and twist them around to meet each other and stick them together, using a dab of water. Toss with a little flour and set aside on floured sheet.
  • Repeat with the remaining rounds, pieces of dough, re-roll the scraps to make more tortellini.
  • At this point you can freeze them in batches or cook (and pan-fry) to serve immediately.

Cook Tortellini:

  • Bring salted water to a boil in a large pot. Add the ravioli and simmer for about 5 minutes until they float to the surface.
  • Then remove with a slotted spoon and serve with your favorite sauce or pesto. You can also drain cooked Tortellini and pan-fry until crispy. Serve with garlic mushrooms or oven roasted tomatoes. Garnish with fresh herbs and enjoy!


  • The filling can be varied to your wish. Instead of almonds, you could also use cashews to make cashew ricotta. If you’re allergic to nuts, you can use sunflower seeds instead. More suggestions about how you fill them can be found in the text above.
  • If you want to freeze the Tortellini, place them in a single layer on a sheet, leaving some space between each to prevent them from sticking. Freeze for 1-2 hours until firm, then transfer to a freezer bag. To serve, simply cook them right out of the freezer. You don’t need to thaw them before cooking, just steam them for 1-2 minutes longer until soft.
  • Please read the "Tips to make the perfect Tortellini" in text above.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!