This homemade vegan ravioli recipe with an easy tofu and spinach filling is perfect for a cozy dinner! It requires just 8 ingredients, and is also gluten-free and oil-free, not to mention seriously tasty.
To me, preparing homemade pasta of any kind is always so much fun. When I was little, I used to make a Russian ravioli variation (‘pelmeni’) with my family all the time, and loved it.
We would always take an afternoon to make a huge batch, freeze them and have week’s worth of dinner ready to go.
Despite the fact that winter is long gone, comfort food season definitely isn’t. I wanted to make gluten-free vegan ravioli because options that fill both criteria are quite hard to find in the supermarket.
Besides, homemade is always tastier in my opinion!
The great thing about this vegan ravioli is that you certainly don’t need an afternoon to make them. The technique is super easy, and you don’t need any fancy equipment. I successfully make these in under 30 minutes.
It did take a few attempts to get the dough 'right'. Vegan ravioli in itself isn't that difficult with ordinary flour, but gluten-free is much trickier.
I found rice flour to work better for keeping their shape than store-brought gluten-free flour blends.
The bright orange color comes from turmeric, which doesn't interfere with the taste at all, but makes them super aesthetically pleasing. Gourmet meal vibes in under 30 minutes? Yes please!
I have to warn that because they are both gluten-free and oil-free, they don't taste like 'traditional' ravioli. But, they're a healthy and allergy friendly alternative, taste amazing and are non-vegan approved nonetheless!
Ingredients
Ravioli dough
- ½ cup water + 2 tbsp
- ½ tsp turmeric
- ½ tsp salt
- ⅔ cup rice flour
- 4 tsp cornstarch
Spinach and tofu filling
- 1 ½ cups spinach chopped
- 4 oz firm tofu crumbled
- ½ medium onion chopped
Instructions
- Prepare the dough
- Add water to a non-stick saucepan together with the turmeric. Bring to a simmer, then add the flour, cornstarch and salt. Stir until a stretchy dough forms. Remove and set aside to cool for around 10 minutes, using this time to prepare the filling.
- Place small dollops of the filling on every square in alternating rows, making sure to leave plenty of room around the edges. Then, use the empty squares to cover the filling and press down the edges using either your fingers or a fork.
- Transfer them to a baking sheet and prepare a pot of lightly boiling water. Cook them in small batches for around 2-3 minutes, until they float to the surface. Transfer to a plate using a slotted spoon, and enjoy!