• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Pasta and Bread » Vegan Sausage-Stuffed Homemade Ravioli

October 13, 2015

Vegan Sausage-Stuffed Homemade Ravioli

Jump to Recipe
Vegan Sausage-Stuffed Homemade Ravioli

I love making homemade ravioli. I’ve stuffed it with cultured cashew cheese, coconut-based cheese and pumpkin—why not vegan sausage?

Vegan Sausage-Stuffed Homemade Ravioli

Field Roast sausages are my vegan sausage of choice—they ground up nicely, boast a perfect amount of fat and brown beautifully in a skillet. If you want to ask me why I choose to eat something that resembles sausage, my answer would be that I like the texture, salt and versatility of it. If there is a product that mimics these qualities of sausage without the cruelty, I’m in.

Vegan Sausage-Stuffed Homemade Ravioli

I made a mushroom-basil cream sauce to serve with this ravioli, using full-fat coconut milk, adding in some coconut vinegar to neutralize the coconut flavor, then crumbled in some Kite Hill Ricotta to boost the creamy+cheezy flavor. I loved how the texture and flavor worked with the ravioli, but this also works well served with a prepared red sauce.

Vegan Sausage-Stuffed Homemade Ravioli

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Sausage-Stuffed Homemade Ravioli

VEGAN SAUSAGE-STUFFED HOMEMADE RAVIOLI


  • Author: olivesfordinner.com
  • Total Time: 3 hours 15 minutes
  • Yield: 36 ravioli
Print Recipe
Pin Recipe

Ingredients

for the vegan sausage filling

  • 1 TB olive oil
  • 1 cup minced shallots
  • 2–4 cloves garlic, minced
  • 4 Field Roast sausages, Italian-style, ground in a food processor

for the pasta dough

  • one Rouxbe eggless pasta dough recipe (I used about half for this recipe and froze the other half)

for the mushroom-basil sauce*

  • 1 TB olive oil
  • 3/4 cup chopped shallots
  • 2 cloves garlic, minced
  • 2 cups chopped crimini mushrooms
  • 1/8 cup broth or wine
  • 1 cup of full-fat canned coconut milk
  • 1 tsp coconut vinegar
  • 1/2 tsp salt
  • 1/2 cup Kite Hill ricotta
  • 1 cup chopped basil, packed

to serve

  • extra fresh-torn basil
  • toasted walnuts
  • crumbled Kite Hill ricotta
  • fresh cracked pepper

Instructions

To make the filling

  1. Warm the oil in a cast iron pan over medium heat. Add in the shallots and allow to soften for a few minutes. Add in the garlic, stir and soften for about a minute more.
  2. Next, add in the crumbled vegan sausage and saute until slightly browned and fragrant, about 5 minutes. Set aside to cool completely before using.
  3. Once the dough is made, follow these steps to make the ravioli using a Norpro ravioli maker. Freeze until ready to use.

When ready to serve

  1. Remove the desired amount of frozen ravioli from the freezer. I lay them out flat on a silpat so they won’t stick while defrosting. Defrost for 45 minutes, or until just soft.

To make the mushroom-basil sauce*

  1. Warm the oil over medium-low heat in a small dutch oven. Add in the shallots and soften for about 7 minutes, stirring occasionally. Add in the garlic and soften for about 2 minutes, then add the chopped crimini to the pan. Allow the mushrooms to soften and collapse for about 8 minutes, adding the 1/8 cup wine or broth if they start to stick.
  2. Turn up the heat to medium and add in the coconut milk, coconut vinegar, salt and vegan ricotta. Once it comes to a small simmer, remove from the heat and throw in the chopped basil.
  3. Allow to cool, then use an immersion blender or regular blender to puree until smooth. Add it back into the pot and warm over low heat right before serving.

To prepare the ravioli

  1. Fill a large dutch oven about 3/4 full with water. Cover and bring to a boil. Add some salt to season the water, then slowly drop in the defrosted ravioli, about 6-8 pieces at a time. Boil until the ravioli rises to the top, then wait one additional minute.
  2. Repeat the process with the desired amount of ravioli, using two pots of water if needed.
  3. Serve immediately with the warmed mushroom-basil sauce, topping with fresh basil, toasted walnuts and crumbled vegan ricotta, if desired.

*This would also work well with any kind of prepared red sauce.

  • Prep Time: 2 hours
  • Cook Time: 15 minutes

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Vegan Sausage-Stuffed Homemade Ravioli

You may also like:

Carrot Lox-Stuffed Ravioli
Spicy Carrot Lox Sushi
New England Vegan Chowder
Baked Pumpkin Ravioli with Rubbed Sage Cream

Filed Under: Entrees, Pasta and Bread Tagged With: coconut milk, mushrooms, ravioli

Reader Interactions

Comments

  1. lillian says

    October 13, 2015 at 11:31 pm

    Hi. The ravioli looks so delish! I already have a can of coconut cream open, so could I sub that for the full fat coconut milk? Thanks!

    Reply
    • erinwyso says

      October 14, 2015 at 3:28 am

      Thanks! I think the cream would work fine here.

      Reply
  2. Deb says

    January 17, 2017 at 3:46 pm

    Kite Hill product I’m sure is great. I have the Crossroads cookbook and it’s great. However, that said, it’s very expensive. Do you have any recipes to make vegan ricotta cheese?
    Your recipes are amazing….that said you rock!

    Reply
    • erinwyso says

      January 17, 2017 at 3:58 pm

      Deb, I recently tried a homemade ricotta that you can find in this month’s issue of VegNews! It’s by Brian Patton and he makes ricotta by boiling soymilk, then adding some vinegar to curdle it. It worked great, and I would definitely recommend it!!

      ps. thanks for your kind words! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

Sweet Potato Tempura Rolls

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Sophia DeSantis of Veggies Don't Bite
Constanze Reichardt of Seitan is My Motor.
Amrita Levan of Crazy Vegan Kitchen

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks