These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce!
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.
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.
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.
More of a visual person? Check out the video:
Spinach Ricotta Vegan Ravioli
- 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
- 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.
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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.
Alena | nutriciously.com
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 😉
keep up the fantastic work, your blog has been inspiring me for many years!
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!
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?
Unfortunately I don't = I am personally not GF, so that wasn't an issue for me.
These look delicious! Can’t wait to give this recipe a try.
Hey these look soooooooo good & fun to make! What sort of sauce would/did you serve them with?
I used a pre-made pesto, but I linked homemade pesto recipes in the post 🙂