What’s the secret to making good ravioli?

The secret is balance—between tender yet sturdy dough, flavorful filling, and a good seal. Use 00 flour and semolina for the perfect dough texture, roll it thin (but not too thin), and make sure your filling isn’t too wet to prevent leaks. Also, don’t rush the process—knead your dough well, let it rest, and press out any air pockets when sealing to keep them from bursting in the pot.

How to make ravioli at home?

It’s easier than you think! Start by mixing a simple vegan ravioli dough (ours uses silken tofu for structure and moisture). Then, roll it out thinly using a pasta roller or by hand, fill it with something delicious, and seal the edges tightly. Cook in gently boiling water for just a few minutes, and boom—homemade ravioli that’s better than anything store-bought.

What is the best way to prepare ravioli?

If it’s fresh, boil it in salted water for 2–4 minutes until they float, then drain and toss with your favorite sauce. If frozen, cook them straight from the freezer—no thawing needed! Feeling fancy? Try toasted ravioli by breading and pan-frying them for a crispy, golden bite.

Is pasta dough the same as ravioli dough?

Not quite. While basic pasta dough works for fettuccine or tagliatelle, ravioli dough needs to be softer and more pliable so it seals properly. That’s why this recipe uses silken tofu—it keeps the dough tender without eggs. The mix of 00 flour and semolina also ensures the perfect balance of structure and elasticity for easy rolling and sealing.

How to Make Ravioli (Step-by-Step Guide)

Description

This vegan ravioli dough is soft, stretchy, and made with simple ingredients—no eggs needed. A blend of 00 flour and semolina creates the perfect balance of tenderness and bite, while silken tofu adds just the right amount of protein, moisture and structure. Whether you’re rolling it by hand or running it through a pasta machine, this dough is easy to work with and delivers pillow-soft ravioli every time.

Ingredients

8 oz silken tofu
1 1/2 tbsp olive oil
1/4 tsp turmeric (for color—optional but makes it pretty!)
1/2 tsp sea salt
1 1/2 cups 00 flour (or all-purpose flour if needed)
1 cup semolina flour (plus more for dusting)

To fill

one recipe vegan ricotta

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Instructions

Blend the wet ingredients: In a food processor, combine the tofu, olive oil, turmeric, and sea salt. Blend until smooth—this is your egg replacement, giving the dough structure and tenderness.
Incorporate the dry ingredients: With the food processor on low (or using pulse mode), slowly add the 00 flour and semolina in equal amounts. The dough should start to clump together into a ball, looking a little shaggy at first—this is what you want!
Knead the dough: Transfer it to a lightly floured surface and knead for 8–10 minutes until it’s soft, smooth, and elastic. If it’s sticking to your hands, sprinkle in a little more flour—one tablespoon at a time—until it behaves.
Rest the dough: Wrap it tightly in plastic wrap and let it rest for at least 30 minutes at room temp (or overnight in the fridge if you want to prep ahead). If chilled, let it sit at room temp for 30 minutes before rolling.
Step 5: Roll & Fill: Roll out the dough until thin but sturdy (setting #4 or #5 on a pasta machine, or about 1/16 inch thick). Fill with your favorite vegan ravioli filling, then seal tightly to avoid leaks!
Step 6: Cook: Bring a large pot of well-salted water to a gentle boil. Drop in the ravioli and cook for 2–4 minutes (or until they float!) Timing varies based on thickness and filling density. Some homemade ravioli may take up to 5 minutes. Strain carefully with a slotted spoon and toss with sauce.

Pro Tip: If your dough feels dry while rolling, mist it lightly with water instead of adding more flour—this keeps it pliable without getting tough.

Notes

Storage: Fresh ravioli dough can be wrapped tightly in plastic wrap and stored in the fridge for up to 24 hours. Let it sit at room temperature for 30 minutes before rolling.
Freezing: Freeze assembled ravioli in a single layer until firm, then transfer to a bag/container. Keeps up to 3 months.
Cooking from Frozen: No need to thaw! Drop frozen ravioli straight into boiling salted water and cook for 4–5 minutes.
Rolling Tips: If the dough snaps back, let it rest for 5 minutes.
Thickness Guide: Roll to 1/16 inch thick or setting #4 on a pasta machine.

Prep Time: 30 minutes
Resting Time: 30 minutes
Category: Dinner
Method: Processed, Kneaded,
Cuisine: American, Italian