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Whole Wheat Radicchio Ravioli [Vegan]

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These ravioli are made with a mix of spelt flour and whole wheat flour to give a strong flavor. The filling is made from fermented tofu and radicchio, which gives a complex and cheesy taste. Each ingredient that makes up the dish is designed to balance and enhance the other flavors.

Whole Wheat Radicchio Ravioli [Vegan]

This Recipe is :

Dairy Free Vegan


To Make the Pasta:

  • 9-ounces of whole wheat flour
  • 9-ounces of spelt flour
  • 9-ounces of boiling water

To Make the Filling: 

  • 7-ounces of natural fermented tofu
  • 7-ounces of red radicchio
  • 5-ounces of leek (including the green part)
  • 2 tablespoons of mirin
  • Olive oil as needed
  • Tamari soy sauce to taste
  • Nutmeg to taste
  • White pepper to taste

To Top: 

  • 1 organic orange
  • Olive oil as needed
  • Raw pistachios  
  • Cinnamon as needed
  • Turmeric to taste
  • Fresh parsley to taste


To Make the Pasta:

  1. Sift the whole wheat flour and add it with the spelt flour.
  2. Put them in the mixer with hook and knead slowly adding so much boiling water as necessary to obtain a dough of firm, smooth and elastic dough.
  3. If you do not use the mixer, you will have to work it by hand for a long time. At least for 10 minutes.
  4. Put it under seal and let it rest in the fridge for 6 hours.
  5. Pass the dough in the roll or pull it in a rolling pin folding it several times on the two sides to increase its elasticity. At the end you will have to obtain a pastry that is not too thin

To Make the Filling: 

  1. Cut leek and radicchio to julienne. Put the leek in the pan with the extra virgin olive oil, a little water and a pinch of salt and let it cook slowly until it becomes transparent, then add the radicchio. Raise the flame and blast for a few minutes, fading with the mirin. Turn off and let it cool.
  2. Put the tofu in a food processor and reduce it to not too smooth cream, then mix it with the radicchio. Season with the tamari, nutmeg, pepper, and chopped orange peel.

To Assemble to Ravioli:

  1. Make circles out of dough, place the filling leaving the edge free, and close at half-moon making sure to let the air out around the filling to prevent ravioli from breaking during cooking.
  2. If the pasta is struggling to seal, slightly wet the edge.
  3. Once the ravioli are closed, squeeze the edge with the fork prongs.
  4. Cover the ravioli with a cloth until cooked to prevent them from drying out and sprinkle with rice flour.
  5. Dive the ravioli in plenty of boiling salted water a few at a time to prevent them from sticking together and cook them over a gentle heat, stirring when it starts boiling again.
  6. Drain and pass them in a pan with extra virgin olive oil to polish them.
  7. Serve with coarsely chopped pistachios, turmeric, a little cinnamon powder, chopped parsley, organic orange peel, and if desired hot pepper oil or freshly ground pepper. Eat immediately.







Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for ethical choice for several years, her cuisine speaks of her. Tireless traveler, she makes extensive use of a huge variety of spices she got to know everywhere she toured. She dabbles in revisiting traditional Italian dishes. Martial arts enthusiast, she aims for an equilibrium in her recipes like the one found in the five elements in nature. She also experiments with crudités. Thank you and have a beautiful day.



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