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Vegan Pesto Ravioli with Cashew Cheese filling

Vegan Pesto Ravioli with Cashew Cheese Filling

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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian, Vegan
Servings 4

Equipment

  • 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)

Ingredients
  

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

Instructions
 

Make the Vegan Ravioli Dough

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.