Vegan Ravioli Recipe (With Plant-Based Sausage)

This homemade vegan ravioli recipe is filled with savory plant-based sausage and made with an egg-free pasta dough. It’s a from-scratch ravioli you can prep ahead, freeze, and cook when you’re ready.

Homemade ravioli has a reputation for being complicated—too many steps, too much timing, too many chances for something to go wrong. In practice, it’s just a sequence of simple actions, and once you start, the process settles into a steady rhythm.

This vegan ravioli is filled with savory plant-based sausage and wrapped in an egg-free dough that’s sturdy, flexible, and forgiving to work with. You can make the dough and filling ahead of time, assemble when you’re ready, or freeze the ravioli for later. What you get in return is tender pasta, a well-seasoned filling, and a meal that rewards the time you put into it.

Why This Vegan Ravioli Is Worth Making

If you’ve ever been curious about making ravioli from scratch but unsure where to start, this recipe puts you on solid ground.

• The dough is sturdy, yet soft. This egg-free pasta rolls thin without tearing, seals cleanly around the filling, and holds its shape during boiling—even if your edges aren’t perfect.
• The filling hits the savory sweet spot. Ground plant-based sausage, shallots, and garlic create a well-seasoned filling that offers the right amount of texture and structure to make each bite feel balanced. Check out our ravioli guide for more vegan ravioli filling ideas.
• It’s practical for make-ahead cooking. Both the dough and filling can be prepared in advance, and assembled vegan ravioli freezes beautifully, so the time you spend upfront pays off later.

Key Ingredients

This vegan sausage ravioli relies on a short list of ingredients that behave well during rolling, filling, and boiling. Here’s what matters most.

• Plant-based sausage: Use a firm, Italian-style plant-based sausage that can be ground and sautéed without breaking down. Brands like Field Roast hold their structure and tend to stay fairly dry once browned, which keeps the filling compact and easy to portion, so it seals cleanly inside the dough.
• Shallots: Adds sweetness and aroma without excess moisture. They cook down quickly and stay balanced with the sausage, helping the filling remain structured with texture.
• Egg-free ravioli dough: This recipe relies on a dough that’s sturdy but flexible—one that rolls thin, seals cleanly, and doesn’t tear easily during shaping. A dough that’s too soft or overly elastic can stretch unevenly, which makes filled pasta harder to work with. I recommend using my vegan ravioli dough, which is designed specifically for filled pasta like this.
• Flour for rolling: The dough recipe includes flour—this is just the extra flour you’ll use for rolling and shaping. Light but consistent flouring is essential when working with ravioli dough. You want enough flour to prevent sticking without drying the dough out. If the dough starts clinging to your roller or work surface, pause and dust lightly before continuing—this small adjustment makes the shaping process much smoother.

How To Make Vegan Ravioli

Making ravioli may appear complicated, but in practice it’s a calm, repeatable flow: make the filling, roll the dough, fill, seal, and cook. Once you get through the first batch or two, the remaining ones fall into place. For full instructions, scroll to the recipe card at the end of this post.

• Step 1: Make the filling – Cook the plant-based sausage with shallots and garlic until fragrant and lightly browned. Let it cool completely before using—warm filling can weaken the dough.

• Step 2: Roll out the dough – Divide the rested dough into four pieces and roll each one into thin sheets using a pasta machine or rolling pin. Try our egg-free ravioli dough recipe for a soft, vegan ravioli dough. Aim for thin but sturdy (about 1/16-inch thick, or to about setting #4 on most pasta rollers). The dough should feel flexible, not fragile. If it resists or shrinks back, let it rest for a few minutes before continuing.
• If the dough crinkles, folds, or resists as you roll, simply fold it in half and run it through again—this evens out the thickness and smooths the sheet before you go thinner.

• Step 3: Fill and seal – Lightly flour the ravioli mold, then spoon about a teaspoon of filling into each well. Lay a second sheet of dough over the top and press firmly around each pocket to seal. Avoid overfilling—too much filling is the most common cause of ravioli bursting during cooking.

• Step 4: Cut and rest – Cut the ravioli and transfer them to a parchment- or silpat-lined surface. Letting them rest for about an hour before boiling (or freezing) helps them hold their shape when cooked.

• Step 5: Cook or freeze – Boil the ravioli in gently simmering, well-salted water until they float, then give them another minute. Or freeze them in a single layer for later—these cook well straight from frozen with an extra minute or two added.

For a more detailed process, check out our guide on how to make ravioli.

How To Serve

This ravioli is rich and savory on its own, so it doesn’t need a heavy hand when it comes to sauces or sides. Think flavor balance: something bright, something creamy, or something simple that lets the filling do its job.

Sauce Options:

• A classic tomato sauce works well here—especially one with a little acidity to balance the sausage. Try our homemade pasta sauce recipe!
• A light white wine sauce is also a good fit if you want something softer and more luxurious.
• For the simplest option, olive oil, simple sauteed garlic, and herbs are enough.

Bread Options:

• Serve with crusty bread like our easy focaccia for soaking up extra sauce—especially if you’re going the olive oil or light sauce route.

To Finish:

• Fresh herbs, vegan ricotta, cracked black pepper, and a small handful of toasted walnuts add texture without overpowering the dish.

FAQs

More Vegan Pasta Recipes to Try Next

• Creamy King Oyster Mushroom Pasta (Vegan Scallops)
• Pasta with Roasted Tomatoes and Chickpeas
• Seaweed Pasta with Vegan Scallops
• Vegan Scallops With Pea Puree in Pasta

Did you make this vegan ravioli recipe? Please leave a comment and star rating below—we always love hearing from you, and this helps others find this recipe!

This recipe was originally published in 2015 and updated in 2026 with clarified instructions and serving suggestions.