There's something deeply comforting about a bowl of freshly made ravioli drenched in warm tomato basil sauce. Now imagine that indulgence elevated with a luscious filling made from vegan cream cheese, giving it all the richness of a classic ravioli dish without any of the dairy. This Vegan Cream Cheese Ravioli with Tomato Basil Sauce is the perfect mix of hearty and light, making it an excellent choice for both weeknight dinners and elegant weekend entertaining. If you're looking for something that feels indulgent yet falls under the umbrella of healthy cream cheese recipes, this dish ticks every box.
Vegan Cream Cheese Ravioli with Tomato Basil Sauce
Prep Time 45 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Italian
Rolling pin or pasta machine To roll the pasta dough into thin sheets. If you don't have either, a wine bottle can work in a pinch.
Ravioli cutter or pizza wheel To shape the ravioli. You can also use a knife or a cookie cutter.
Mixing bowls For preparing the filling and dough.
saucepan For cooking the tomato basil sauce.
Large pot To boil the ravioli.
Colander or slotted spoon For draining the ravioli.
Bench Scraper (optional) Helpful for handling the dough.
For the Vegan Cream Cheese Ravioli Filling
- 1 cup dairy free cream cheese homemade or store-bought
- 1/2 cup crumbled tofu ricotta see note below
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon finely chopped chives
- 1 tablespoon lemon juice
Note: Tofu ricotta can be made by blending 1/2 block of firm tofu with a tablespoon of lemon juice, a dash of salt, and a teaspoon of Italian herbs.
For the Pasta Dough
- 2 cups all-purpose flour
- 1/2 cup semolina flour optional but recommended
- 3/4 cup water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the Tomato Basil Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour, semolina flour (if using), and salt. Make a well in the center and add the water and olive oil. Use a fork to gradually incorporate the flour into the liquid. Once the dough starts coming together, knead it on a floured surface for about 8–10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
Prepare the Vegan Cream Cheese Filling
While the dough is resting, mix together the dairy free cream cheese, tofu ricotta, nutritional yeast, garlic powder, onion powder, lemon juice, and chives in a medium bowl. Season with salt and pepper to taste. This mixture should be thick and spreadable, not runny.
If you’ve ever wondered how to make vegan cream cheese or want to use homemade, nut free vegan cream cheese for this recipe, that works great here and adds a personal touch. Herb-flavored vegan cheese also brings a lovely depth to the filling if you want a more aromatic twist.
Roll and Fill the Ravioli
After resting, divide the dough into two portions. Roll each into thin sheets, roughly 1/16 inch thick. Place small spoonfuls of the cream cheese mixture about 1.5 inches apart on one sheet. Carefully place the second sheet on top and press around each mound to seal. Use a ravioli cutter, knife, or cookie cutter to shape each ravioli.
Be sure to press out any air pockets as this helps avoid bursting while boiling.
Cook the Ravioli
Bring a large pot of salted water to a boil. Drop the ravioli in carefully and cook for 4–5 minutes or until they float to the surface. Remove using a slotted spoon and set aside.
Make the Tomato Basil Sauce
In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, red pepper flakes (if using), salt, and pepper. Let the sauce simmer gently for 15–20 minutes. Just before serving, stir in the fresh basil.
Plate and Serve
Spoon a generous layer of tomato basil sauce onto a plate or shallow bowl. Place the cooked ravioli on top, then drizzle with more sauce and a sprinkle of fresh basil. A little cracked black pepper on top doesn’t hurt, either.
Pairings
This dish pairs beautifully with a side of roasted vegetables—especially a savory brussels sprouts recipe tossed with balsamic glaze. A light salad with arugula, cherry tomatoes, and a lemon vinaigrette can balance the richness of the ravioli.
If you're planning a dinner party, consider starting with easy appetizers like stuffed mushrooms or roasted red pepper hummus with pita chips. For dessert, a spoonful of vegan cream cheese frosting on top of a carrot cake cupcake would keep the meal cohesive and indulgent. You could even round it out with a vegan casserole recipe as a side for larger gatherings or potluck-style meals.
And if you're on the hunt for easy lunch ideas, these ravioli reheat well and can be enjoyed warm or room temp, making them a great next-day option.
FAQs
1. Can I use store-bought ravioli dough or wonton wrappers?
Absolutely! If you’re pressed for time, store-bought vegan pasta dough or egg-free wonton wrappers work well. Just double-check the ingredients to ensure they’re vegan.
2. What kind of vegan cream cheese works best?
For the richest flavor, go with a nut free vegan cream cheese if you're avoiding allergens. Store-bought dairy free cream cheese options like Kite Hill or Tofutti work great, or you can make your own with a tofu or sunflower seed base. Check out a vegan cream cheese recipe that includes lemon, garlic, and herbs for a tasty homemade version.
3. Can I freeze the ravioli?
Yes! Lay the filled, uncooked ravioli on a parchment-lined tray and freeze until solid. Transfer them to a zip-top bag and store for up to 2 months. Boil directly from frozen, adding 1–2 minutes to the cook time.
4. What if I want to make this dish gluten-free?
Substitute the all-purpose and semolina flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or a similar binder to help with texture and elasticity.
5. Are there other fillings I can try?
Definitely. This recipe is versatile. You can swap the cream cheese with mashed butternut squash or a spinach and tofu blend. It’s a great way to experiment with other vegan cheese recipes or even repurpose leftovers like mashed potatoes—think of it like a more sophisticated version of potato pancakes from mashed potatoes tucked into pasta.
