If you're craving something cozy yet sophisticated, this vegan pesto ravioli with cashew cheese filling delivers the ultimate flavor-packed comfort meal—without any animal products. It’s creamy, nutty, herby, and utterly satisfying. Plus, it’s perfect for anyone looking to make their ravioli meals a little more plant-forward. With a velvety homemade vegan pesto and a luscious cashew cheese center, this dish brings gourmet vibes straight to your dinner table. Whether you're looking for a healthy ravioli recipe or you're simply intrigued by how to make ravioli from scratch, this one checks all the boxes—flavor, ease, and presentation.
Vegan Pesto Ravioli with Cashew Cheese Filling
Prep Time 45 minutes mins
Cook Time 10 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Italian, Vegan
Food Processor or High-Speed Blender (for the filling and pesto)
Rolling pin or pasta machine (to roll out the vegan ravioli dough)
Mixing bowls
Ravioli cutter, pastry wheel, or sharp knife
Large pot (for boiling the ravioli)
Slotted spoon
Skillet (optional, for warming sauce)
For the Vegan Ravioli Dough
- 2 cups all-purpose flour or gluten-free flour blend for vegan gluten free ravioli
- 1/2 cup semolina flour adds great texture; skip if using gluten-free
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
For the Cashew Cheese Filling
- 1 cup raw cashews soaked in hot water for 1 hour
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- 1 small garlic clove
- 1/4 teaspoon salt
- 1/4 cup water more if needed for blending
Optional: 1 tablespoon miso paste for umami depth
For the Vegan Pesto Sauce
- 2 cups fresh basil leaves
- 1/3 cup pine nuts or walnuts
- 2 tablespoons nutritional yeast
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Juice of 1/2 lemon
- Water as needed to thin
Make the Vegan Ravioli Dough
To begin your homemade ravioli dough, mix the all-purpose and semolina flours with salt in a large bowl. Form a well in the center and pour in the warm water and olive oil. Gradually incorporate the flour into the liquid with a fork until a dough starts to form.
Turn it out onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature. This step is crucial for easy rolling later.
Prepare the Cashew Cheese Filling
Drain your soaked cashews and blend them with nutritional yeast, lemon juice, garlic, salt, and water until smooth and creamy. Adjust seasoning to taste. This creamy, tangy blend is an excellent vegan ravioli filling, offering the richness of ricotta without the dairy. You can also experiment with other ravioli filling ideas, like tofu ricotta or sautéed mushrooms, for variation.
Roll and Cut the Dough
Once rested, divide the dough into two pieces. Roll each out into a thin sheet (about 1/8-inch thick or thinner) on a floured surface. If you’re aiming for a gluten free ravioli, roll gently—gluten-free dough can be a bit more delicate.
Lay one sheet on your work surface and place 1–2 teaspoons of the cashew cheese filling every 2 inches. Brush around the filling with water, then place the second dough sheet over top. Press down around each mound of filling, eliminating air bubbles. Cut into squares using your cutter of choice and press the edges with a fork for that classic ravioli look.
Boil the Ravioli
Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches—don’t overcrowd the pot. Cook for 3–4 minutes or until they float to the surface. Use a slotted spoon to remove them carefully.
Make the Vegan Pesto
While the ravioli boils, blend the basil, nuts, garlic, lemon juice, salt, and nutritional yeast. Slowly drizzle in the olive oil until smooth. Add a splash of water to reach your desired consistency. This herby sauce makes a delightful vegan ravioli sauce—fresh, vibrant, and light enough not to overshadow the filling.
Assemble and Serve
Toss the cooked ravioli gently with the pesto in a large bowl or directly on plates. Serve warm with a sprinkle of toasted pine nuts or vegan Parmesan on top. The result is a savory, luscious plate of ravioli recipe vegan lovers and skeptics alike will adore.
Pairings
This dish is deeply aromatic and filling, so pair it with something crisp and refreshing to balance things out.
- Salad: A lemony arugula salad with shaved fennel and radish works well to cut through the richness.
- Wine: Try a dry white wine like Sauvignon Blanc or Pinot Grigio. For non-alcoholic options, sparkling water with lemon or a cucumber-mint spritzer works beautifully.
- Side Dish: Garlic-roasted broccolini or balsamic-glazed Brussels sprouts make ideal companions.
- Bread: A warm slice of sourdough or gluten-free garlic bread can turn this into one of those unforgettable ravioli meals.
FAQs
1. Can I use store-bought ravioli dough for this recipe?
Yes, though if you’re aiming for a fully vegan or gluten-free version, double-check the ingredients. However, this article focuses on how to make ravioli from scratch, and the flavor and texture are well worth the effort.
2. What other fillings can I use besides cashew cheese?
There are so many creative ravioli filling ideas for vegans! Tofu ricotta, roasted butternut squash, spinach and almond ricotta, or even a mushroom and lentil mixture. For a mushroom ravioli recipe, sauté finely chopped mushrooms with garlic and herbs, then mix with vegan cream cheese or tofu.
3. Is this a healthy ravioli recipe?
Yes! It’s packed with whole ingredients—nuts, basil, and homemade dough. Plus, it skips processed cheese or meat. Use whole wheat or gluten-free flour for an even healthier twist.
4. How do I make this gluten-free?
Simply replace the flour with a 1:1 gluten-free flour blend. Some brands even sell vegan gluten free ravioli dough mixes. Expect the dough to be slightly more delicate; rolling it between parchment sheets helps.
5. Can I freeze this ravioli?
Absolutely! Lay the uncooked ravioli on a tray, freeze until solid, then transfer to a freezer-safe bag. Boil straight from frozen for an extra 1–2 minutes. It’s a great make-ahead option if you're meal prepping.
