This homemade vegan ravioli recipe is not only fun to prepare but also perfect for sharing with guests or enjoying a cozy dinner for two. Plus, with its hearty, plant-based sausage filling, you can make extra batches to keep in the freezer for quick and tasty weeknight dinners!
Are you on the hunt for a standout recipe that’ll truly impress your dinner guests? Your search ends here. This homemade vegan ravioli, generously stuffed with hearty plant-based sausage, is a fantastic choice. Not only is it incredibly delicious, but it also offers the convenience of completing up to 98% of the prep in advance. This means your dinner can effortlessly shine, leaving you with ample time to connect with friends and family over a cozy homemade dinner.
I love preparing this ravioli recipe. Picture this: your favorite music or a podcast in the background, a glass of wine nearby, and the soothing process of kneading, folding, and transforming the homemade pasta dough into delicate sheets before filling. It’s a wonderfully meditative and rewarding experience. The cherry on top? Your effort results in the most delicious, cloud-like pockets of ravioli, ready to be shared and savored!
If you’re ever pressed for time or just prefer the convenience of a store-bought option, I’ve got you covered. Check out my best vegan ravioli brands guide for some stellar plant-based options and more vegan ravioli recipes!
Why You’ll Love This Vegan Ravioli Recipe
There are many reasons to love this recipe. Here are some of them!
Impress Your Guests: This is an opportunity to delight your dinner guests with this standout dish that’s sure to make a lasting impression.
Delicious Vegan Option: This recipe has a savory, plant-based sausage ravioli filling that’s both flavorful and satisfying that’s perfect for vegans and non-vegans alike.
Convenient Preparation: Complete up to 98% of the prep work in advance, allowing you to focus on enjoying your mealtime without the hassle.
An Opportunity To Relax And Enjoy A Meditative Process: Enjoy the soothing and repetitive nature of kneading, folding, and creating delicate pasta sheets. Making my own vegan ravioli dough helps reduce my anxiety by focusing on a specific task with intention.
Rewarding Results: Your efforts culminate in heavenly, pillow-soft ravioli pockets ready to be shared and savored with loved ones.
Key Ingredients
These are the key ingredients for the vegan ravioli filling and dough. Together, they create a carby and hearty ravioli that you’ll love!
Olive Oil: A versatile and heart-healthy cooking oil, olive oil not only serves as a base for sautéing the minced shallots and garlic but also imparts a subtle richness and silkiness to the filling. Its gentle fruitiness enhances the overall flavor profile, creating a harmonious combination with the plant-based sausage.
Shallots: These small, tender onions are the secret to a delicate and slightly sweet undertone in the filling. When minced and sautéed in olive oil, they release their natural sugars, adding a subtle caramelized flavor that balances the savory intensity of the vegan sausage.
Garlic: When finely minced and gently cooked, lends its unmistakable aroma and depth of flavor to the filling. It complements the richness of the plant-based sausage, creating a robust and aromatic combination that elevates the overall taste experience.
Italian-Style Field Roast Sausages: These plant-based sausages are the star of the filling, offering a hearty, savory, and mildly spiced profile reminiscent of traditional Italian sausage. Their texture and taste make them the perfect centerpiece, delivering both flavor and fattiness to your homemade ravioli.
00 Flour: A finely milled wheat flour, 00 flour is the foundation of your vegan pasta dough. It produces a silky, smooth, and supple dough that is easy to work with, ensuring your ravioli have a delicate texture.
Semolina Flour: Adding texture and a subtle nutty flavor, semolina flour contributes to the dough’s structure, giving your ravioli that delightful bite that contrasts beautifully with the filling.
Silken Tofu: Silken tofu may seem unconventional, but it is the secret to a tender and soft pasta dough. It provides moisture and mimics the protein content of an egg, resulting in ravioli that are both silky and sturdy.
Salt: A fundamental seasoning, salt not only enhances the flavor of the pasta dough but also strengthens the gluten structure, contributing to the dough’s elasticity and consistency.
Turmeric: A pinch of turmeric adds a soft golden hue to your dough. It’s not necessary but adds a nice touch.
Olive Oil: This versatile ingredient serves as a source of moisture and a touch of richness in your pasta dough. It ensures the dough remains pliable and easy to handle as you assemble the ravioli.
How To Make Vegan Pasta Dough
When I tell guests this pasta dough is homemade, they are stunned. It’s not hard! It’s just mixing some ingredients in a food processor and kneading it. That’s it! That’s the mystery! Let’s dive in.
Step 1: Blend the Tofu Mixture
In a food processor, combine the silken tofu, olive oil, turmeric, and sea salt. Blend until you achieve a smooth and creamy mixture.
Step 2: Gradually Add Flour and Semolina
While the food processor is running, slowly add the 00 flour and semolina in equal parts. Continue to blend until the mixture starts to come together, forming into a clump or ball-like consistency. It’s recommended to use a slower speed or pulse setting for this step to avoid overworking the dough.
Step 3: Transfer and Knead the Dough
Remove the dough from the food processor and transfer it onto a lightly floured work surface or board.
Knead the dough for approximately 10 minutes until it becomes exceptionally smooth. During this process, if you find the dough sticking to the countertop, you can gradually add more flour and semolina until it reaches a non-sticky, pliable texture.
Step 4: Rest the Dough
Wrap the kneaded dough tightly in plastic wrap to prevent it from drying out. Allow the dough to rest for at least 30 minutes at room temperature. Alternatively, you can refrigerate it overnight for even better results.
If the dough has been refrigerated overnight, let it stand at room temperature for approximately 30 minutes before rolling it out. This step will make the dough more pliable and easier to work with.
Now that your pasta dough is ready, you can roll it out and use it for this recipe or any other ravioli or pasta dishes!
How To Make The Vegan Sausage Filling
In this recipe, I’m using Field Roast Italian-style sausages which is a solid choice. These sausages grind up beautifully in a food processor, offer a perfect balance of fat and texture, and brown to perfection in a skillet. If you are wondering: why use a vegan substitute that resembles sausage? the answer is simple. It’s all about replicating the texture, saltiness, and versatility of sausage, minus the cruelty. Count me in if I can use a product that captures the essence of sausage without harming animals!
For this vegan ravioli recipe, Field Roast sausages not only mimic the rich, savory essence of sausage but also lend themselves beautifully to the ravioli filling. Their unique texture and satisfying umami quality make them an ideal choice for this recipe.
Get ready for amazing aromas and a fun dive into assembling the ravioli!
Step 1: Sauté the Vegan Sausage
Working in small batches, break up each Field Roast link into several pieces. Add to a food processor and grind until fine. Scrape out of the food processor and repeat until all sausage is ground. Putting too many links into the food processor will result in uneven grinding.
Now introduce the crumbled vegan sausage into the pan. Saute the sausage, stirring occasionally, until it takes on a slightly browned appearance and is fragrant. This should take approximately 5 minutes.
Once your vegan sausage filling has achieved the desired texture and color, remove it from the heat source and set it aside to cool completely.
Step 2: Sauté Shallots and Garlic
Warm up a cast iron pan over medium heat and add the olive oil. Allow it to heat until it shimmers.
Add the minced shallots to the heated oil and sauté them until they become soft and translucent, which should take a few minutes.
Stir in the minced garlic, ensuring it’s well combined with the shallots. Continue to cook for about a minute, or until the garlic becomes fragrant.
Make And Assemble The Vegan Ravioli
Assembling the ravioli is a fun and creative process. First, divide your dough into portions and roll it out to your desired thickness using a pasta maker attachment or a mini roller.
Then, cut the dough into halves, drape it over your ravioli mold, and fill each well with the flavorful vegan sausage mixture.
Seal your ravioli by laying another piece of dough on top, and carefully cut away the excess. Finally, transfer the ravioli to a prepared baking sheet and repeat the process with the remaining dough portions.
Check out the recipe card below for more detailed instructions. For a complete step-by-step tutorial, take a look at my Vegan Ravioli Step-By-Step Guide!
Helpful Vegan Ravioli Tips
Use these helpful tips when making ravioli to ensure a delicious result every time! Remember that the ravioli doesn’t need to be perfect—a rustic look and touch is quite nice for the finished result.
Balancing Flavors: For the vegan sausage filling, experiment with the amount of minced garlic to achieve your preferred level of garlicky goodness. You can start with two cloves and adjust to your taste.
Sausage Texture: Don’t rush the sautéing of the vegan sausage. Allow it to develop a slightly browned and fragrant quality, which adds depth to the filling.
Embrace Imperfection: Don’t worry if your pasta dough looks a little rustic or uneven when rolling it out. Imperfections can add character to your homemade ravioli.
Dough Thickness: When adjusting your pasta maker attachment knob, consider that thinner dough creates delicate ravioli, while slightly thicker dough offers a heartier bite. Try both to find your favorite!
Folding for Consistency: If the dough folds or crinkles during the rolling process, simply fold it in half and run it through the attachment again. The dough is forgiving and will smooth out.
Uniformity Matters: Aim for uniform thickness when rolling out your eggless pasta dough. This ensures that all your ravioli cook evenly and have a consistent texture.
Freezing Convenience: To enjoy homemade ravioli on-demand, freeze any extra batches on a baking sheet. Once frozen, transfer them to an airtight container for future meals.
Boiling Process: Boil the ravioli in batches, about 6-8 pieces at a time. Wait for them to rise to the top and then give them an additional minute to ensure they’re perfectly cooked.
How To Serve This Recipe
Once the ravioli are boiled, serve it immediately. Try this Creamy Tomato Sauce for Pasta, or this White Wine Sauce. This Quick And Easy Focaccia with vegan butter and this vegan parmesan cheese are perfect with this ravioli. Your kitchen will smell amazing!
FAQs
Vegans can indeed enjoy ravioli by substituting traditional ingredients with plant-based alternatives like vegan pasta dough and meatless or meat-substitute fillings. This allows them to savor the flavors of ravioli without using animal-derived products.
Vegan ravioli pairs wonderfully with a variety of side dishes such as garlic bread, a fresh garden salad with vegan dressing, and a glass of vegan wine for a complete and satisfying meal. You can also add roasted vegetables or a tangy tomato sauce for added flavor and variety.
Absolutely! Freezing homemade vegan ravioli is a convenient way to enjoy them later. After assembling your ravioli, place them on a baking sheet in a single layer and freeze until firm. Once they’re frozen, transfer them to an airtight container or freezer bag, making sure to separate the layers with parchment paper to prevent sticking. When you’re ready to enjoy them, simply boil from frozen, adding a few extra minutes to the cooking time. This way, you can have a quick and delicious homemade meal anytime you like.
If you’d prefer to buy vegan ravioli, there are so many options out there. Check out my vegan ravioli guide for an extensive list of options and where to purchase them.
Trader Joe’s carries dairy-free and plant-based ravioli. Availability may vary based on season and location.
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Vegan Ravioli (With Plant-Based Sausage)
- Total Time: 3 hours 15 minutes
- Yield: 48 ravioli
- Diet: Vegan
Description
This homemade vegan ravioli recipe is fun to make, and creates a special dinner for a group of guests, or just for two. Hearty Field Roast sausage is ground and sauteed then used as a filling with an eggless, silky, and absolutely delicious ravioli. Buon appetito!
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
to serve
- extra fresh-torn basil
- toasted walnuts
- crumbled Kite Hill ricotta
- fresh cracked pepper
- ADD homemade sauce
Instructions
To make the filling
- 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.
- Next, add in the crumbled vegan sausage and saute until slightly browned and fragrant, about 5 minutes. Set aside to cool completely before using.
To assemble to ravioli
- Divide and Flatten Your Dough – Cut your pasta dough into four pieces, and you can wrap the remaining pieces in dough to keep them from drying out. Don’t worry about precision; a messy and jagged shape is perfectly fine.
- Roll Out the Dough – Use a pasta maker attachment on a stand mixer or a mini roller if you prefer to roll out the dough by hand.
- Start by setting your pasta maker attachment knob to one. Roll the dough through on the lowest speed a few times. If it becomes sticky, fold it in half, dust it with a little flour, and run it through again.
- The dough should begin to feel soft. Turn the knob up to two and repeat the process, but you don’t need to fold it in half again. Initially, it might be a bit challenging to get the dough to run uniformly through the attachment, but it becomes easier with practice.
- Keep going and turn the knob up to three. The dough is forgiving at this stage, so if you encounter any folds or crinkles, don’t worry; just run it through again, and they’ll work out.
- Finally, turn your knob up to four. This thickness is ideal for ravioli, but you can opt for a three or even go up to a five if you prefer.
- Cut and Drape Your Pasta Over Your Mold – Once your dough is twice as long as your pasta mold, cut it in half. Flour the metal portion of the mold and then drape one-half of the dough over it, using the plastic part to create a concave space.
- Fill Your Ravioli – Spoon about a teaspoon of the vegan sausage filling into each well.
- Lay the remaining piece of dough over the top, ensuring the floured side is facing up, so it sticks together.
- Drape the dough carefully, making any necessary adjustments as needed.
- Cut the Ravioli Edges Away – Use a rolling pin to roll over the mold to create a clean edge.
- Gently pull away the excess dough from the edges.
- Release the Ravioli – Carefully flip the mold over onto your floured work surface, then gently lift the mold to release the ravioli.
- Transfer the Ravioli to a Baking Sheet – Line a baking sheet with a silpat or parchment paper and use a spatula to transfer the ravioli, one at a time.
- Repeat this process with the remaining three pieces of dough.
When ready to serve
- 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 boil the ravioli
- 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.
- Repeat the process with the desired amount of ravioli, using two pots of water if needed.
- 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
- Category: Dinner
- Method: Sautéed, Boiled
- Cuisine: American, Italian
Deb says
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!
erinwyso says
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! 🙂
lillian says
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!
erinwyso says
Thanks! I think the cream would work fine here.