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5 from 26 votes. Leave a review!
Making eggless and vegan ravioli dough is an easy process! This recipe creates delicious, simple and versatile pasta dough to make endless varieties of tasty ravioli!
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How to Make Vegan Ravioli Dough
A main consideration when making vegan ravioli dough is how to replace the eggs that are typically used when making fresh pasta.
While eggs may provide some texture and binding abilities, they can be left out while still creating delicious pasta dough.
By using all-purpose flour, this recipe is as simple as it gets. All-purpose flour contains gluten, a protein that binds many baked goods and pastas together. Since the gluten can be easily worked (by kneading the dough) you can create simple eggless ravioli dough that has a nice texture and holds together well.
To make vegan ravioli dough, simply mix the ingredients together with a utensil until a ball starts to form. Then, switch over to your hands and knead the dough. Knead on a lightly floured surface for a few minutes, until the dough feels smooth.
The final dough should be sticky to the touch, but not so much that clumps stick to your hands. If it’s quite sticky then add extra flour as needed, about 1 tablespoon at a time.
Chill the dough before rolling to give it some time to rest.
How to Shape and Cut Ravioli
There are plenty of techniques for how to form ravioli. I find it’s best to roll out two sheets of dough and layer the filling between.
To do this, roll out just less than half the dough on a well-floured surface. Place small scoops of your ravioli filling in rows across the dough, leaving room for the edges of the ravioli to be formed.
Roll the other, larger half of the dough separately then carefully lift up this sheet of dough and place it across the top of the rows of filling. Allow the top sheet to fall in between the rows of filling as best as possible.
Next, press the top and bottom sheets together around each scoop of filling.
Cut the ravioli out using a knife or pizza cutter. Leave enough room on the edges to press the dough together.
Next, press a fork into the edges of each piece, sealing the ravioli dough together. You may want to trim excess dough around the ravioli to create the ideal size and shape.
This method produces fairly square ravioli (mine often come out in different shapes which is fine by me!). If you want round ravioli shapes, use a cookie cutter to cut around each ravioli in the sheet. Make sure the cookie cutter leaves enough room to press the ravioli edges together.
How to Fill Your Vegan Ravioli Dough
The ultimate filling and sauce combination for a delicious vegan ravioli can be found in my recipe for butternut squash ravioli with sage butter sauce!
This delicious ravioli dough can be filled with anything you like! There are also endless possibilities for sauces to coat the ravioli in. Mixing cooked spinach with vegan ricotta cheese is a tasty option when coated with a simple tomato sauce (I love the tomato sauce portion of this vegan chicken parm recipe!).
I’ve also used this recipe as simple vegan pierogi dough. To do this, roll the dough thicker than you would for ravioli. Cut out large circles of dough then place the filling onto half of each circle. Fold the circles over and press the open edges together.
You could also create ravioli this way if you find it easier to cut the dough pieces and fold them in half over the filling!
📖 Recipe
Vegan Ravioli Dough (Dairy Free, Eggless Pasta)
This simple vegan ravioli dough recipe is easy to make and creates delicious eggless ravioli pasta!
5 from 26 votes. Leave a review!
Prep Time 10 minutes mins
Chill dough 30 minutes mins
Total Time 40 minutes mins
Servings 20 Large ravioli
Calories 287 kcal
Cuisine Italian-inspired, Vegan
Equipment
Large pot (to boil pasta)
Ingredients
Instructions
Make Ravioli Dough
Place all-purpose flour into a large bowl along with salt.
2 cups all-purpose flour, 1 teaspoon salt
Gently pour in olive oil and cold water. Mix with a spoon until a ball of dough starts to form, then dump out the dough onto a flour-covered surface.
2 tablespoons olive oil, ¾ cup cold water
Knead the dough for about 5 minutes, until it feels smooth. Add additional flour as needed to prevent the dough from sticking to your hands. The final dough will be sticky but still easy enough to handle.
Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes to chill before rolling out. If making ravioli, you may want to cut the dough in half (or just slightly off half so one piece is a bit bigger) and wrap separately before chilling.
Prepare Ravioli
Remove prepared ravioli dough from the fridge. Cut the dough roughly in half – one piece should be slightly larger than the other, but not quite a ⅓ to ⅔ ratio.
Generously flour your countertop/ rolling surface and begin rolling out the smaller of the 2 pieces of ravioli dough. The dough should be stretchy, so it takes some work to roll out completely. Add extra sprinkles of flour as needed to prevent the dough from sticking to counter or rolling pin.
Keep rolling until the dough is very thin (until you can almost see through the dough).
Scoop the prepared ravioli filling onto this piece of dough. Each scoop should be around 1 tablespoon in size and spread out giving space around the edges (to press the top and bottom dough pieces together). Ideally, scoop the filling into rows/ a grid pattern.
On a separate piece of counter top, roll out the slightly larger piece of dough. Try to roll into the same shape as the first piece that has the filling on it. Again, be generous with the flour used to prevent the dough from sticking.
Carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into spaces between the ravioli filling – if the filling is in nice rows, allow the top dough piece to fall in between these rows.
Gently press the top piece of ravioli dough around each scoop of filling. Next, cut the ravioli by slicing around each piece – if you’ve created rows, make straight cuts along each row.
Carefully pick up each piece of ravioli, pressing the edges together with a fork so they hold. Set the ravioli aside on a piece of parchment paper (a surface that won’t stick).
Fill a large pot with water and bring to a boil over high heat. Once boiling, gently add the ravioli (work in batches to not crowd the pot) and boil each piece for 1 minute. I use a slotted spoon to transfer the ravioli into and out of the water.
The ravioli are now ready for sauce! If the sauce isn’t ready to add the ravioli directly into, place the cooked ravioli onto a piece of parchment paper while you prep the sauce (cooked dough sticks together so keep the pieces separate).
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Prep time is for creating ball of dough. Additional time needed to roll out dough and form ravioli (about 30 minutes) and cook the ravioli (about 10 minutes).
Nutrition
Serving: 5 Large ravioli doughs (¼ of recipe)Calories: 287 kcalCarbohydrates: 48 gProtein: 7 gFat: 7 gSaturated Fat: 1 gMonounsaturated Fat: 5 gSodium: 593 mgPotassium: 67 mgFiber: 2 gCalcium: 11 mgIron: 3 mg
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More Vegan Main Meal Recipes
Like this recipe? You should also try:
- TVP Spaghetti Sauce Recipe (Bolognese)
- Vegan TVP Chili Recipe (High Protein)
- Teriyaki Tempeh Recipe (with Homemade Sauce)
- Vegan Sushi Bake Recipe (with Chickpea “Tuna”)
About Nicole Stevens
Nicole is a long-time vegan with a Masters of Science in Food and Nutrition.
She helps people thrive on a vegan diet with balanced recipes.
