Get ready to dig into a big dish of pasta because March 20th is National Ravioli Day! Ravioli might be synonymous with that ground-meat stuff that comes from a can, but it has been around for a long time. The earliest known ravioli come from 14th-century Italy and are credited to Francesco di Marco Datini, a merchant from Prato. In 14th-century Venice, one manuscript described pasta stuffed with blanched, minced herbs, egg, and cheese. It didn’t take long before ravioli became popular in other countries, too.
Traditionally, ravioli are filled with cheese and herbs, but today you might come across meat-filled pasta dumplings that are being passed off as ravioli. These are actually more similar to agnolotti, another type of Italian dumpling consisting of pasta dough stuffed with meat. Whether you like meat or cheese-filled ravioli, it’s easy to make it plant-based — and there are so many ways to make it.
So, since it’s National Ravioli Day, we’ve got 15 yummy, cheesy, ravioli recipes for you. Mangia!
These Beet Ravioli taste as good as they look. Their pink hue comes from the beet juice and they are stuffed with a sunflower seed ricotta that is absolutely delicious. This homemade pasta is labor intensive but totally worth it.
Making your own ravioli may sound like a challenging task, but this Pesto and Tofu Ricotta Ravioli makes it simple. This enticing ravioli recipe uses a pesto that incorporates spinach for a unique flavor but still keeps it traditional with basil and garlic. The pesto and pairs deliciously with tofu ricotta for the filling. Try making this with friends for a fun, hands-on dinner party!
Maultaschen is a traditional meal from the southern German kitchen. It is similar to ravioli but larger and typically filled with a ground meat and spinach mixture, then topped with sautéed onions. The filling in these meat-free Maultachen recreates the texture of ground meat with hearty oat groats flavored with plenty of herbs and spices. These can be cut up and served in broth, alongside a salad, or baked in marinara sauce. These do take their time to prepare and therefore it’s best to make a large batch at once. You can easily freeze them for easy dinners later on.
These Fried Zucchini Ravioli are pretty much tiny pockets of flavor heaven. Crispy on the outside with tender zucchini and gooey cheese tucked on the inside, this recipe is a winner. Forming the ravioli may seem a bit tricky at first, but once you get the hang of it, it’s a breeze! Serve these with plenty of tomato sauce and a generous sprinkling of parsley.
These soft, chewy Cheesy Potato Ravioli With Nettle Pesto are a must-make. The nettle pesto is versatile — it can be made with different herbs or into a thicker pesto, or you can add cashews, almonds, or any kind of seed. Serve with a few turns of black pepper, extra virgin olive oil, and bread on the side.
A burst of flavor in a homemade ravioli shell! These gluten-free Squash Ravioli are served with a fresh, green kale pesto and a topping of crunchy pine nuts. Yum!
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This wonderful recipe for Spinach and Soy Ricotta Ravioli recreates the famous Italian dish ravioli ricotta e spinaci. The freshly made pasta dough that makes up the shells is springy and elastic thanks to rice oil. With every component being made from scratch, this recipe is perfect for evenings with the entire family, where everyone can participate. Make this recipe a new family tradition!
Freshly made pasta filled with a lightly spiced mixture of beans and plantain, topped with sautéed red pepper and garlic – yum! It’s easy to make this Beans and Plantain Ravioli look fancy by garnishing with fresh herbs and small mounds of julienned cucumber. The only real effort is getting the pasta dough just right.
Have you ever thought to yourself, “Man, lasagna would be so perfect if it was just a bit more dip-able?” Well, then you’re in luck! This recipe for Crispy Lasagna Pockets takes the magic that is lasagna and places it neatly inside crispy wontons for a perfectly portioned, delicious take on a classic Italian entrée. These are great for a family friendly meal like ravioli or even a fun appetizer for a gathering. And the best part? They’re totally plant-based!
This Pea Ravioli With Basil Pesto will be a surefire win at the dinner table. The soft, chewy dough is made from the classic durum wheat, then stuffed with lemony mashed peas and almond Parmesan. Then, it’s topped with fresh basil almond pesto — yum!
These Spinach Ravioli are warm, delicious, and super fun to make! In addition to spinach, the filling includes softened cashews which lend it a buttery, creamy, and slightly cheesy flavor. Top these with your favorite marinara sauce and feel free to save some extra cashews to chop and toss on top too.
These Mushroom and Tofu Feta Ravioli make the perfect dinner for your night off because you can make a big batch and freeze all of the leftovers for another day. Savory mushrooms and tangy tofu feta are the filling to these homemade ravioli. Serve with your favorite kind of sauce, like cauliflower alfredo, or savory marinara, and top with plenty of vegan Parmesan.
Agnolotti are a lot like ravioli. They’re tender stuffed pasta shells stuffed with deliciousness, except instead of cheese, agnolotti are stuffed with roasted vegetables or meat. These Rosemary Garlic Spelt Agnolotti are filled with a creamy rosemary garlic and white bean filling and served with a mesclun pesto. They’re like a dish from a fancy Italian restaurant, but better, because they’re homemade!
Making your own ravioli is an achievement to be proud of — especially when they’re this good. These Crispy Pesto-Stuffed Ravioli are stuffed with a walnut and almond pesto, coated in breadcrumbs or almond flour, and baked in the oven. The outside is crispy, the pasta is chewy, and the pesto inside nutty and a little cheesy. Serve these as an appetizer with the pimento dipping sauce on the side or as an entrée with a side salad.
There are so many different varieties of ravioli you can make — the possibilities are virtually endless. These Potatoes and Porcini Mushroom Ravioli are exemplary of that. This oat cream-based broccoli cream sauce version is comforting, yet guilt-free. The slight crispness and crunch of the broccoli paired with the creaminess of the sauce make for quite a dynamic duo.
Looking for more delicious, stuffed pasta goodness? Check out our vegan ravioli recipes page!
Lead image source: Spinach Ravioli