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    Spinach Ricotta Vegan Ravioli

    December 10, 2018 By Rene 9 Comments

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce!

    Jump to Recipe

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce | ThisSavoryVegan.com #thissavoryvegan #veganravioli

    Ravioli is one of my favorite pastas! However, vegan-izing this dish can seem a little daunting when you realize that most pre-made ravioli dough has dairy in it. And I don't know about you, but I wasn't jumping at the thought of making my own dough from scratch.

    Well, that is where wonton wrappers step in. They surprisingly make a great pasta dough replacement. AND, they can be found at just about every grocery store in the refrigerated section.

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce | ThisSavoryVegan.com #thissavoryvegan #veganravioli

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce | ThisSavoryVegan.com #thissavoryvegan #veganravioli

    Simply lay one wrapper down, add your filling, brush the edges with water and place another wrapper on top. Squeeze the sides together to seal, and that's it.

    TSV TIP: If you want yours to look like mine, you will need to buy a ravioli cutter. Not a necessary step, but makes them look legit. The cutters are very inexpensive and you can get them on Amazon. You can find the ones I bought here.

    As for the filling, I went with a simple spinach and vegan ricotta combo. You can either buy vegan ricotta at the store, or make my recipe - get the recipe here.

    You can totally change up the filling ingredients to anything you want. But you really can't go wrong with this simple combo.

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce | ThisSavoryVegan.com #thissavoryvegan #veganravioli

    I opted to serve these with pesto...because, duh, pesto is amazing - and my Whole Foods was selling this amazing vegan spicy pesto at the time. But you can swap this for any type of sauce you have on hand.

    TSV TIP: Need some home-made pesto recipes? You can find some of my pesto recipes here, here and here.

    Another great thing about these ravioli is that they freeze super well. Lay the finished ravioli on a parchment-lined baking sheet in a single layer. Place them in the freezer until frozen through, then place them in a freezer-friendly container and use at a later time. Also, no need to thaw them before cooking.

    Serve these with a side salad and you are good to go.

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce | ThisSavoryVegan.com #thissavoryvegan #veganravioli

    More of a visual person? Check out the video:

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce | ThisSavoryVegan.com #thissavoryvegan #veganravioli
    Print Pin
    5 from 5 votes

    Spinach Ricotta Vegan Ravioli

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce!
    Prep Time 1 hour
    Cook Time 10 minutes
    Total Time 1 hour 10 minutes
    Servings 27 ravioli

    Ingredients

    • 1 package wonton wrappers 54 wrappers
    • 1 cup vegan ricotta*
    • ¼ cup fresh basil chopped
    • 8 oz frozen spinach thawed and drained
    • pinch of salt & pepper
    • sauce of choice

    Instructions

    • Combine ricotta, basil, spinach, salt & pepper in a bowl.
    • Line a baking sheet with parchment paper.
    • Fill a small bowl with water and set aside. Place a wonton wrapper on the counter. Spoon 1 tablespoon of the ricotta filling into the center of the wrapper. Dip your finger in the water and dab it around the the filling. Place another wonton wrapper on top and press it down to seal the filling.
    • If you are using a ravioli cutter, cut the ravioli and place on the baking sheet. Repeat this process until all of the ravioli are finished.
    • Bring a pot of water to a boil and cook in batches. They should only take 2-3 minutes to cook. You will know they are done when they float to the top.
    • Serve with your favorite sauce.

    Notes

    *You can buy this pre-made or make my recipe - get it here. 
    **If you want to freeze the ravioli, place them in a single layer on a baking sheet and put them in the freezer until frozen through. Transfer the ravioli to a freezer-friendly container and use as needed. No need to thaw the ravioli before cooking them - just add them to boiling water. 

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce | ThisSavoryVegan.com #thissavoryvegan #veganravioli
    « Weekly Vegan Dinner Plan #44
    Creamy Vegan Cauliflower Sauce »

    Reader Interactions

    Comments

    1. ashok

      April 06, 2021 at 10:50 pm

      5 stars
      My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

      Reply
    2. Alena | nutriciously.com

      February 13, 2020 at 10:51 am

      5 stars
      loved this idea for what to make with vegan ricotta! and the pictures are so stunning, awesome – suggested your recipe in my almond ricotta post to my readers 😉
      https://nutriciously.com/vegan-almond-ricotta/
      keep up the fantastic work, your blog has been inspiring me for many years!

      Reply
    3. Julie Morrison

      January 05, 2019 at 1:49 pm

      5 stars
      Using wantons is entirely brilliant!!! I got your circular ravioli cutter, witted both top and bottom wrappers, pressed really hard, and only had 1 ravioli break open (low boil)! I used soaked cashews and walnuts instead of store-bought vegan cheese, and garlic and mushrooms. Fabulous - thanks SO much. You are the best resource!

      Reply
    4. Karyn

      December 12, 2018 at 7:19 pm

      I have had the hardest time finding wonton wrappers that are gluten free and vegan. Any that I have found GF contain eggs. Do you know of any?

      Reply
      • Rene

        December 14, 2018 at 8:24 am

        Unfortunately I don't = I am personally not GF, so that wasn't an issue for me.

        Reply
    5. Tiffany

      December 11, 2018 at 7:19 pm

      These look delicious! Can’t wait to give this recipe a try.

      Reply
    6. Hayley Morrin

      December 11, 2018 at 7:26 am

      Hey these look soooooooo good & fun to make! What sort of sauce would/did you serve them with?

      Reply
      • Rene

        December 11, 2018 at 8:37 am

        I used a pre-made pesto, but I linked homemade pesto recipes in the post 🙂

        Reply

    Trackbacks

    1. Tofu Meal Plan: Week Two says:
      January 16, 2019 at 3:31 am

      […] Spinach Ricotta Vegan Ravioli: I made this recipe with non-vegan ricotta the first time, I had it in the fridge already and really was intrigued by the won-ton wrapper ravioli. They came out amazingly so I decided to try the vegan ricotta the second time around, and it was actually yummy! It is really easy to make, and does have a tofu flavor. I wouldn’t use it as a dollop on top of anything, but in a ravioli or maybe even lasagna you will find it a perfect exchange. […]

      Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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