Vegan Gluten-Free Ravioli
This Vegan Gluten-Free Ravioli recipe features tender, egg-free pasta dough and a creamy dairy-free ricotta filling made from tofu. Perfectly plant-based and wheat-free, this vegan gluten-free ravioli is sturdy, flavorful, and ideal for special dinners or homemade comfort food.
Ingredients
- For the Dough:
- 1 ½ cups gluten-free all-purpose flour blend
- ½ teaspoon xanthan gum if not included in flour blend
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup warm water plus more as needed
- For the Vegan Ricotta Filling:
- 1 cup firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh basil or parsley
- Pinch of nutmeg optional
Instructions
- Make the Dough
- In a mixing bowl, combine gluten-free flour, xanthan gum, and salt.
- Add olive oil and warm water.
- Stir until dough begins to form.
- Knead gently until smooth and soft (not sticky).
- Add small amounts of water if too dry.
- Cover and let rest for 20–30 minutes.
- Prepare the Filling
- Crumble pressed tofu finely in a bowl.
- Add nutritional yeast, lemon juice, garlic, salt, pepper, herbs, and nutmeg (if using).
- Mix until creamy and well combined.
- Adjust seasoning to taste.
- Roll the Dough
- Divide dough into two portions.
- Roll each portion between sheets of parchment paper to about ⅛-inch thickness.
- Work gently to prevent cracking.
- Fill and Shape
- Place small spoonfuls of filling evenly spaced on one sheet of dough.
- Lightly brush water around filling to help seal.
- Lay second sheet of dough on top.
- Press gently around filling to remove air pockets.
- Cut into squares using a knife or ravioli cutter.
- Press edges firmly to seal.
- Cook
- Bring a large pot of salted water to a gentle boil.
- Reduce to a simmer.
- Carefully add ravioli.
- Cook for 3–4 minutes, or until they float.
- Remove with a slotted spoon and serve immediately.
Notes
- Use a gluten-free flour blend designed for baking.
- Avoid overfilling to prevent leaks.
- Freeze uncooked ravioli in a single layer, then transfer to freezer bag.
- Cook directly from frozen, adding 1–2 extra minutes.
- Store leftovers in refrigerator up to 3 days and reheat gently in sauce.