Making your own ravioli may sound like a challenging task, but this recipe 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!

Pesto and Tofu Ricotta Ravioli [Vegan]





For the Dough:

  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1 teaspoon olive oil

For the Filling:

  • 8 ounces tofu
  • 1 cup spinach
  • 1/2 cup basil
  • 3-4 tablespoons olive oil, divided
  • 1 garlic clove
  • Salt, to taste


  • 1 tablespoon olive oil
  • Pepper and parsley, to taste


  1. Start by preparing pasta. Place flour in a bowl, make a well in the middle, and add olive oil and water.
  2. Mix with hands until just combined, then knead dough on a table/countertop for a full five minutes, until the dough comes together.
  3. Wrap dough in a log in a damp kitchen towel and let rest for at least 25-30 minutes.
  4. While the dough is resting, start your filling. Heat 1 tablespoon of olive oil in a pan over medium heat.
  5. Crumble tofu into pan and toss to coat with oil. Cook for 3-5 minutes, until slightly fragrant. Remove from heat to cool.
  6. For pesto, pulse together basil, spinach, garlic, and remaining olive oil in a food processor.
  7. Add tofu and combine until homogenous. Add salt to taste.
  8. Return to your pasta dough: on a well-floured surface, roll out your dough to about 1/4 to 1/8 inch thick. Transfer to parchment paper and make light indents with your ravioli stamp that cover half of the dough.
  9. Using a small cookie dough scoop, fill each indent with the pesto tofu filling.
  10. Gently fold over the remaining dough and use your fingers to seal the two pieces of dough around each mound of filling.
  11. Using your ravioli stamp, stamp through the dough to produce the ravioli. Repeat until you have used up all your dough and filling.
  12. In a pot of boiling salted water, cook ravioli six at a time (in four batches), removing with a slotted spoon once the ravioli is cooked (when it floats to the stop) and transferring to a sieve.
  13. Serve topped with olive oil, pepper, and parsley.