Vegan Ricotta Ravioli with Asparagus Walnut Pesto

This was a very special dinner we enjoyed. It is not really as difficult to make as it appears and is well worth the trouble.

Vegan Ricotta Ravioli with Asparagus Walnut Pesto

Yield: 20 large ravioli


for the ravioli dough:

  • 1 cup semolina flour
  • 2 teaspoons olive oil
  • 1/2 cup water
  • pinch salt

for the ricotta filling:

  • 1 cup soy yogurt
  • 1 cup tofu, crumbled
  • pinch salt
  • pinch nutmeg
  • splash lemon juice
  • 1 tablespoon nutritional yeast (optional)
  • small handful of chopped fresh basil (optional)

for the asparagus walnut pesto:

  • 1 lb. fresh green asparagus
  • 1 cup walnuts
  • 1 clove garlic
  • 1 lime, zest and juice
  • 1/2 ripe avocado
  • dash cayenne pepper
  • salt and pepper to taste

Vegan Ricotta Ravioli with Asparagus Walnut Pesto


to make the pasta dough:

  1. Using a food processor, put the flour and salt in.
  2. Add the olive oil and pulse the food processor until the mixture is small crumbs.
  3. Slowly add the water and pulse until it forms a ball of dough.
  4. Allow the dough to β€œrest” for 15 minutes or so before using.

to make the filling:

  1. Put the soy yogurt in a medium sized bowl.
  2. Add the crumbled tofu and spices.
  3. Mix with a fork, allowing a roughly lumpy mixture. If your mixture is too runny, you can add a bit more nutritional yeast, or a few dry bread crumbs.
  4. Season to taste.

to prepare the ravioli:

  1. Pull a small handful of dough from the ball of dough and roll out on a lightly floured surface.
  2. Lightly impress your ravioli form on the surface to indicate where to put the filling.
  3. Roll out a second piece of dough to form the top.
  4. Place a spoonful of filling in the center of each impression, then carefully lay the top sheet of dough on top.
  5. Gently press around the mounds with your finger, then using your ravioli form, cut out the entire ravioli.
  6. Lay on a lightly floured plate to dry, and wait or cooking. Continue making the ravioli until all the dough and filling has been used. I was able to make 20 large round ravioli from the recipe.

to make the pesto:

  1. Clean the asparagus, and cut the hard woody end off.
  2. Slice the asparagus in pieces and either steam or blanche al dente.
  3. Reserve about 1/2 of the nicest, prettiest pieces of asparagus with tips to used whole I the pesto.
  4. Place the rest of the asparagus pieces in a blender.
  5. Add the avocado, lime juice, zest and garlic, and pulse to a smooth consistency.
  6. Add the walnuts and once again pulse.
  7. Add the salt, pepper and cayenne pepper. Season to your preference of taste.
  8. When the pesto has been made, place it in a small saucepan.
  9. Add most of the asparagus pieces, reserving a few as garnish.
  10. Keep the pesto warm on a low heat.

to make the ravioli:

  1. Bring a large pot of lightly salted water to boil.
  2. Add 4 or 5 ravioli to the pot and cook until they float.
  3. Remove with a slotted spoon and place in a bowl.
  4. Cook the next batch of ravioli.
  5. Serve the ravioli with the asparagus pesto and a few pieces of asparagus as garnish.

17 responses to “Vegan Ricotta Ravioli with Asparagus Walnut Pesto”

  1. Sarah S. says:

    Really lovely! I’ve never used my food processor to make dough, seems so easy!

  2. This actually doesn’t look too difficult- and it definitely looks delicious! I’m printing this our right now. I love the asparagus addition too.

  3. Kiersten says:

    Very impressive!

  4. This looks so fresh. I have still to try my hand at fresh ravioli.

  5. Chris says:

    Hi Sarah,
    Yes…it really goes quickly that way. Our processor has a special blade it’s not as sharp as the cutting one but sort of the same shape. After making the dough, I remove it from the processor and let it sit in a bowl while I use the processor to make the filling. That way fewer things get messy and need cleaning πŸ™‚ Other times, I just use the bread making beaters of my hand mixer, that works well also.

  6. Chris says:

    Hi Mariah,
    Thank you for your comment. Ya know, it really isn’t that hard to make ravioli. And, the more often you make it the easier it gets. I do make the bigger sized-round ones..that way I don’t need to be fiddling with them too much. I guess necessity is the mother of invention. We can’t get vegan ravioli here- so..I make it from scratch. You can use all sorts of left overs as filling. I hope you give them a try and enjoy.

  7. Chris says:

    Hi Kiersten, πŸ™‚ thank you…. it’s also very yummy, which is why we made it. We enjoy Friday night as a special dinner to “kick off” the weekend. This was one of our special Friday night dinners.

  8. Chris says:

    Hi JoLynn,
    Nice to hear from you. This was a nice meal. And, you’d be surprised..fresh ravioli is really not all that hard to make. It is a bit time consuming…but it makes a very special meal and with a bit of practice, it goes faster and easier. I use the larger size round ravioli. It works the best for me. I have tried the smaller..but find it to “picky ..and have tried the one that looks like an ice cube tray but that also doesn’t work so well..I like big fat full of filling ravioli…so these large round pillows work well.

  9. Jennifer says:

    What a delicious meal!

  10. This looks amazing Chris… I will have to make this for Phil some night as a special treat πŸ™‚ I love the asparagus pesto idea, sounds perfect! thanks for sharing πŸ™‚

  11. Chris says:

    Hi Heather,
    Nice to hear from you. How are you all? It is a really nice meal- and yes, rather a special treat. I’m sure you all will enjoy it πŸ™‚ It’s not really all that much trouble to make.

  12. Chris says:

    Hi Jennifer,
    Thank you for your comment. I do hope you try it. It is (was) very yummy and not really so hard to make.

  13. What an ingenious way to make ravioli! Stuffed pastas always appear a little daunting, but this recipe makes it seem quite doable. I love the blend of walnuts and asparagus; I think hazelnuts would taste wonderful too, if you could find them for an amenable price. Is there a particular reason for using semolina flour? I’ve never actually used it before.

  14. Tracy says:

    Hi Chris,

    That looks absolutely lovely! I am a sucker for ravioli. Do you think this would work with whole-wheat flour? I love the Rising Moon Organics vegan ravioli, but wish it was whole-wheat, as we are trying to omit white flour from our diets as much as possible. I have never made fresh pasta, though, so I don’t know how the whole-wheat would hold up in this recipe.

    Thanks for sharing!

  15. These look delicious – I have a new ravioli press to try and it’s the middle of asparagus season so there’s really no excuse not to try!

  16. eva @5FruitsNVeggies says:

    hello! i made this recipe last night!!! delicious and worth all the not-so-hard-work i thought would be required…it was actually easy…i got the kids involved…

    a couple of things–i ended up not using all the water for the dough… i had to throw in some extra semolina flour in the end to bind in back into a ball…an easy fix…
    i added pepper into the tofu ricotta filling…skipped the lemon juice (because i had some tart non-fat regular yogurt to use in the fridge–i know, yikes not vegan, but sometimes economics comes into play)…
    i added more garlic into my pesto…

    also, learned how easy, easy, easy it is to make my own ravioli…i think i could have gone thinner on rolling out the dough…that dough holds up well boiling in the water…

    i only made 12 ravioli (or 24 3 inch circles)…

    i will email you my pics…

  17. Chris says:

    Hi Eva, Thank you for your comments and evaluation. I’m so glad it went well for you and you liked it. It is surprising how easy it is to make ravioli. And yes, it takes a bit of practice about how thick or thin to roll the dough out. But that comes quickly too, just a bit of experience. You ca also make the ravioli ahead of time, but I’d suggest you cover them with plastic wrap so that they don’t dry out. I look forward to seeing your photos.

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