Vegan Tofu Basil Ricotta Ravioli

It might seem like a bit of a faff to make your own ravioli but it really isn’t. This recipe takes about 40 minutes and most of that is rolling out the pasta. Making your own vegan pasta is easy and the results are excellent. If you have a pasta roller it’ll be even easier. The ravioli filling is very adaptable and we have been playing around with adding different ingredients to the tofu/cheesy base such as sun-dried tomatoes or mushrooms. Once you’ve perfected the method a whole world of delicious, and simple, meals awaits you.




  • 200 g / 7 oz tofu (about 1/2 block) well-pressed
  • 1 cup fresh basil leaves, chopped
  • 2 tbsp nutritional yeast
  • 2 tbsp soya or other plant-based milk
  • 1 tsp Dijon mustard
  • Juice of 1/2 lemon
  • 1 pinch salt
  • Generous grind of black pepper


  • 2 cups plain flour
  • 1 tsp olive oil
  • 1/2 cup water
  • Pinch salt


Crumble the pressed tofu into a large bowl and add the finely chopped fresh basil and nutritional yeast. Stir well and add a spoonful of milk plus the Dijon mustard, lemon juice, salt and pepper. Continue to mix, with your hands if you prefer, until the mixture can be formed into a ball. Cover with cling film and pop it in the fridge.

To make the pasta, sieve the flour into a large bowl and add the salt. Form a well in the middle of the flour and pour in the water and oil. Stir until well mixed and then continue to kneed until you get a smooth, pastry consistency. Add more water or flour to get it right, it should hold together in a ball without sticking to your hands.

Roll the pasta into a rough sausage shape and cut approximately 1/3 off. This will be the bottom layer. Roll out this bottom layer with some flour underneath until it is just a few mm thick. Place a small ball of the ricotta mixture, about 3-4 cm in diameter, equally spaced onto the rolled out pasta.

Roll out the other 2/3 of the pasta, equally as thick and lay it loosely over the bottom sheet. Cup the pastry over the ricotta balls and then cut out with either a cup that overlaps the balls by 1/2 cm or so of use a ravioli cutter likeĀ this, if you have one. We used a cup but this recipe went down so well that the cutters are in the post.

Remove the excess pasta sheet and, with a wet fork, press down the edges of the ravioli.

Place the pasta into boiling water for 4-5 minutes, leave to cool and the pasta will continue to shrink around the ricotta filling. Serve with your favourite tomato pasta sauce or pesto.