There are pasta dishes that comfort. There are pasta dishes that impress. And then there is this Vegan Ravioli with Spinach, Mushrooms and Sun-Dried Tomatoes — a pasta dish that does both simultaneously and with such extraordinary grace and depth of flavor that it genuinely earns its place among the most celebrated plant-based dinners you will ever put on your table.
Picture pillowy, tender homemade vegan pasta pillows filled with a deeply savory mixture of wilted spinach, caramelized mushrooms, cashew ricotta, and sun-dried tomatoes — each ravioli a little parcel of concentrated, extraordinary flavor — served in a rich, velvety roasted tomato and herb sauce that is so good you will want to drink it from the bowl long after the pasta is gone. This is the kind of dinner that makes a Tuesday evening feel like a special occasion — and a special occasion feel like a genuine celebration.
Making homemade pasta might seem intimidating but this recipe includes a beautifully simple, foolproof vegan pasta dough that comes together in 10 minutes and rolls out into the most gorgeous, silky, golden sheets. For those short on time the recipe also includes a store-bought pasta option that works beautifully — because the extraordinary filling and sauce are so deeply flavorful that they make even store-bought pasta taste restaurant-quality.
This recipe is 100% vegan, packed with plant-based nutrition, and deeply satisfying in the way that only great handmade pasta can be. Whether you make the pasta from scratch for a special dinner or use store-bought for a weeknight shortcut — this Vegan Ravioli with Spinach, Mushrooms and Sun-Dried Tomatoes will immediately become one of the most cherished recipes in your entire plant-based collection.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 45 mins | 25 mins | 70 mins | 4 | ~480 kcal |
Ingredients
For the Vegan Pasta Dough (Homemade)
- 2 cups (240g) all-purpose flour or tipo 00 flour (for the silkiest result)
- ½ cup (120ml) warm water
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ tsp salt
- 1 tsp turmeric (optional — gives the pasta a beautiful golden egg-like color)
For the Filling
- 200g cremini or chestnut mushrooms, very finely diced
- 3 large handfuls fresh spinach (about 100g)
- ½ cup (75g) sun-dried tomatoes in oil, drained and finely chopped
- 2 shallots, very finely diced
- 3 cloves garlic, minced
- 1 tbsp olive oil (plus reserved sun-dried tomato oil)
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 2 tbsp nutritional yeast
- Salt and pepper to taste
For the Cashew Ricotta (in the filling)
- ¾ cup (105g) raw cashews, soaked in boiling water for 30 minutes and drained
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 1 clove garlic
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- 2–3 tbsp cold water
For the Roasted Tomato and Herb Sauce
- 1 can (400g) chopped tomatoes or passata
- ½ cup (75g) sun-dried tomatoes, roughly chopped
- 4 cloves garlic, minced
- 2 shallots, finely diced
- 2 tbsp olive oil (plus reserved sun-dried tomato oil)
- 100ml (⅓ cup) vegan white wine or vegetable stock
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp maple syrup
- 2 tbsp nutritional yeast
- 3 tbsp coconut cream or oat cream (for richness)
- Juice of half a lemon
To Garnish
- Fresh basil leaves, torn
- Vegan parmesan or nutritional yeast
- Extra chili flakes
- A generous drizzle of extra virgin olive oil
- Toasted pine nuts
- Lemon zest
- Freshly cracked black pepper
Instructions
Part 1 — Make the Pasta Dough
- Combine the flour, salt, and turmeric if using in a large mixing bowl. Make a well in the center. Add the warm water, olive oil, and apple cider vinegar to the well. Using a fork mix from the center outward until the dough begins to come together into a shaggy ball. Turn onto a lightly floured surface.
- Knead the dough firmly and consistently for 8–10 minutes until it is completely smooth, elastic, and no longer sticky — it should feel like soft leather and spring back slowly when pressed with your finger. If too sticky add flour one tablespoon at a time. If too dry add water a teaspoon at a time.
- Wrap the dough tightly in plastic wrap and allow to rest at room temperature for 30 minutes. This resting time is essential — it relaxes the gluten and makes the dough dramatically easier to roll thin without it springing back.
Part 2 — Make the Filling
- Make the cashew ricotta. Blend the drained soaked cashews, nutritional yeast, lemon juice, garlic, salt, pepper, nutmeg, and water in a high-speed blender for 2–3 minutes until completely smooth and creamy. Transfer to a bowl and set aside.
- Cook the mushroom filling. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the finely diced shallots and cook for 3 minutes until soft. Add the minced garlic and cook for 1 minute. Add the finely diced mushrooms and cook for 8–10 minutes, stirring occasionally, until completely golden and every drop of moisture has evaporated. The mushrooms must be completely dry — any remaining moisture will make the ravioli filling wet and cause the pasta to become soggy and burst during cooking.
- Season the filling. Add the soy sauce, dried thyme, oregano, smoked paprika, and balsamic vinegar to the mushrooms. Cook for 2 minutes. Add the fresh spinach and cook for 1–2 minutes until completely wilted. Press out all excess moisture from the spinach with the back of a spoon. Add the finely chopped sun-dried tomatoes and nutritional yeast. Stir to combine and taste for seasoning. Remove from heat and allow to cool for 10 minutes.
- Combine filling and ricotta. Fold the cooled mushroom spinach mixture into the cashew ricotta until evenly combined. The filling should be thick, deeply savory, and hold together when pressed. If too wet add extra nutritional yeast. Refrigerate while you roll the pasta.
Part 3 — Make the Sauce
- Make the roasted tomato and herb sauce. Heat the sun-dried tomato oil and olive oil in a medium saucepan over medium heat. Add the shallots and cook for 4 minutes until golden. Add the garlic and cook for 1 minute. Add the sun-dried tomatoes and cook for 2 minutes. Pour in the white wine and let it bubble for 2 minutes until reduced. Add the chopped tomatoes, dried basil, oregano, chili flakes, smoked paprika, salt, pepper, and maple syrup. Simmer for 12–15 minutes until the sauce has thickened and deepened in flavor. Stir in the nutritional yeast, coconut cream, and lemon juice. Taste and adjust seasoning. Keep warm over the lowest heat.
Part 4 — Roll and Fill the Ravioli
- Roll the pasta. Divide the rested dough into 4 equal portions. Work with one portion at a time keeping the rest covered with plastic wrap. On a lightly floured surface roll each portion as thin as possible — ideally 1–2mm thickness. Alternatively use a pasta machine rolled to setting 5 or 6. The pasta should be thin enough to see your hand through it when held up to light.
- Cut the pasta sheets. Using a sharp knife or pastry cutter cut the rolled pasta into rectangles or squares approximately 8x8cm. Place a generous teaspoon of filling in the center of half the squares leaving a clear border of at least 1cm around the edges.
- Seal the ravioli. Brush the border of each filled square lightly with water using your fingertip or a small pastry brush. Place an unfilled pasta square on top of each filled square. Press firmly around the edges to seal completely — press out any air pockets as you seal. Pinch the edges firmly with your fingers or press with a fork to create a decorative crimped edge. Place finished ravioli on a floured tray and cover with a clean kitchen towel.
- Cook the ravioli. Bring a large pot of generously salted water to a rolling boil. Cook the ravioli in batches of 8–10 — do not overcrowd the pot. Cook for 3–4 minutes until the pasta is tender and the ravioli float to the surface. Remove with a slotted spoon and transfer directly to the warm sauce. Toss gently to coat.
- Serve immediately. Divide the sauced ravioli between warm plates making sure each portion gets a generous amount of sauce. Garnish with torn fresh basil, a shower of vegan parmesan or nutritional yeast, toasted pine nuts, extra chili flakes, and a generous drizzle of your finest extra virgin olive oil. Finish with lemon zest and freshly cracked black pepper. Serve immediately with warm crusty bread.
Quick Weeknight Option — Using Store-Bought Pasta
If you are short on time this filling and sauce work beautifully with store-bought vegan pasta. Use large vegan pasta sheets to make quick ravioli, vegan jumbo pasta shells (conchiglioni) stuffed with the filling and baked in the sauce, or large vegan lasagna sheets layered with alternating filling and sauce for an instant ravioli-inspired baked pasta. Any of these shortcuts reduces the total preparation time to under 30 minutes while still delivering an extraordinary dinner.
Pro Tips for Perfect Homemade Vegan Ravioli
- Rest the dough for the full 30 minutes. Pasta dough that has not rested is extremely difficult to roll thin — it springs back constantly and tears. The full 30-minute rest relaxes the gluten and makes rolling an effortless, meditative pleasure.
- Roll the pasta as thin as you possibly can. Thick pasta dominates the delicate filling and produces a heavy, doughy ravioli. Thin pasta — ideally 1–2mm — wraps around the filling beautifully and produces a light, elegant result. When in doubt roll thinner.
- Cook the mushrooms until completely dry. Any moisture in the filling will cause the pasta to become wet, stick together, and potentially burst during cooking. The mushrooms must be cooked until every single drop of moisture has evaporated — even if this takes longer than the recipe suggests.
- Seal the ravioli properly. Press firmly around the edges after sealing to remove all air pockets. Air trapped inside the ravioli expands during cooking and causes the ravioli to burst. Press firmly and decisively — do not be timid.
- Cook in very well-salted water. The pasta water should taste almost as salty as the sea. This is the only opportunity to season the pasta itself — it cannot be seasoned from the outside. Properly salted pasta water transforms the flavor of the finished dish.
- Transfer directly to the sauce. Moving the cooked ravioli directly from the boiling water into the warm sauce — rather than draining them first — carries some starchy pasta water into the sauce that emulsifies beautifully and helps the sauce cling to every ravioli perfectly.
Flavor Variations
- Butternut Squash and Sage Ravioli: Replace the spinach and mushroom filling with roasted butternut squash mashed with sage, vegan butter, nutmeg, and cashew ricotta. Serve in a brown vegan butter and sage sauce for a classically elegant Italian autumn version.
- Pesto Ravioli: Add 2 tablespoons of vegan basil pesto to the filling and replace the tomato sauce with a simple walnut and sage brown butter sauce for a herbaceous, deeply savory version.
- Truffle Mushroom Ravioli: Add ½ teaspoon of truffle oil to the cashew ricotta and replace regular mushrooms with a mixture of cremini, porcini, and shiitake for an extraordinarily luxurious, deeply umami filling that is spectacular for special occasions.
- Roasted Red Pepper Ravioli: Replace half the mushrooms with finely diced roasted red peppers for a sweeter, smokier, more vibrant filling with a beautiful color that shows through the thin pasta walls.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Iron |
|---|---|---|---|---|
| ~480 kcal | 16g | 62g | 8g | 25% DV |
This vegan ravioli dinner is genuinely nutritious as well as spectacular. Cashews provide complete plant-based protein, heart-healthy monounsaturated fats, iron, zinc, and magnesium. Mushrooms deliver B vitamins, selenium, and immune-supporting beta-glucans. Spinach contributes iron, Vitamin K, folate, and powerful antioxidants. Sun-dried tomatoes provide concentrated lycopene, Vitamin C, and iron. Nutritional yeast adds B vitamins and additional complete plant protein. Together this dish delivers a beautifully balanced nutritional profile that makes it genuinely one of the most nourishing as well as one of the most spectacular vegan pasta dinners available anywhere.
Storage and Make-Ahead Tips
- Uncooked ravioli: Place on a floured tray, cover with a kitchen towel, and refrigerate for up to 24 hours before cooking. Alternatively freeze in a single layer on a tray then transfer to a freezer bag for up to 2 months. Cook directly from frozen adding 2 extra minutes to the cooking time.
- Cooked ravioli: Best eaten immediately. Cooked ravioli that sits absorbs more sauce and becomes softer. If you must store leftovers keep the ravioli and sauce separate in airtight containers in the fridge for up to 2 days.
- The sauce: Stores beautifully in the fridge for up to 5 days and freezes for up to 3 months. Make a large batch and freeze in portions for instant pasta sauce any night of the week.
- The cashew ricotta: Stores in the fridge for up to 4 days and is extraordinary as a spread, dip, or filling for other dishes throughout the week.
- Make ahead for a dinner party: Make the pasta dough and filling up to 24 hours in advance. Store the dough wrapped in plastic in the fridge and the filling in an airtight container. Make the sauce up to 2 days ahead. Roll, fill, and seal the ravioli on the day of the dinner party — this takes about 30 minutes and produces the freshest, most beautiful result.
Frequently Asked Questions
Can I make this recipe without a pasta machine?
Absolutely. A good quality rolling pin and a strong arm produce excellent results. The key is patience — roll the dough gradually and consistently in all directions rather than pushing hard in one direction which causes tearing. Aim for 1–2mm thickness — hold the sheet up to the light and if you can see your hand through it you have rolled it thin enough.
How do I stop the ravioli from sticking together?
Keep the pasta well-floured at all times during rolling, cutting, and filling. Place filled ravioli on a generously floured tray and keep them covered with a clean kitchen towel. Never stack uncooked ravioli directly on top of each other. Cook in batches with plenty of well-salted water and stir gently immediately after adding to the pot to prevent sticking to the bottom.
What if my ravioli burst during cooking?
Bursting is almost always caused by either air trapped in the filling during sealing, overly wet filling, or pasta that was rolled too thick. Press firmly around all edges during sealing to eliminate air pockets. Make sure the mushroom filling is completely dry before combining with the ricotta. Roll the pasta as thin as possible. Cooking at a gentle rolling boil rather than a vigorous boil also significantly reduces the risk of bursting.
Can I use wonton wrappers instead of making pasta?
Yes — vegan wonton wrappers make an excellent and extremely convenient shortcut that produces beautifully delicate, almost translucent dumplings filled with the spinach and mushroom filling. Seal with a brush of water and cook in boiling water for 2–3 minutes. The filling and sauce in this recipe are so extraordinary that they make even wonton wrapper ravioli taste completely spectacular.
How much filling should I use per ravioli?
A generous but controlled teaspoon of filling is the sweet spot — approximately 1.5–2 teaspoons of firmly packed filling per ravioli. Too little and the ravioli feels empty and disappointing. Too much and it is impossible to seal properly without filling squeezing out or the pasta tearing. Consistent portioning also ensures all ravioli cook at the same rate.
Is homemade pasta worth the effort?
Completely and entirely yes. Homemade vegan pasta has a tenderness, freshness, and silkiness that store-bought pasta simply cannot replicate. The dough in this recipe is genuinely easy to make — it requires no special equipment beyond a rolling pin and 8–10 minutes of kneading — and the result is so extraordinarily different from anything available in a packet that making it once completely transforms your understanding of what pasta can be.
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