Vegan Ravioli with Mushrooms and Asparagus Cream Sauce
Fresh pasta at home just got way more exciting with vegan ravioli smothered in a creamy asparagus sauce. Each little pasta pillow is packed with earthy mushrooms, and the silky rich sauce adds a bright, rich touch that’s seriously satisfying. Making ravioli might sound fancy, but it’s actually a fun and doable kitchen project—even if it’s your first time. You can even tweak the filling and sauce to match your taste or whatever veggies are hanging out in your fridge.
Rolling, filling, and cooking your ravioli is easier than you think, and a few simple tips make it a breeze. From keeping the dough from sticking to sealing each pocket perfectly, small tricks go a long way in creating a dish that looks as good as it tastes. By the end, you’ll have a plate full of homemade vegan ravioli that’s rich, comforting, and totally impressive—without any of the stress. It’s fresh, flavorful, and just begging to be devoured!
If you’re always in the mood for mushrooms, check out these cream of mushroom soup, savory stuffed mushrooms, and tasty mushroom skewer recipes!
Why You’ll Love This Homemade Vegan Ravioli
What exactly makes this mushroom ravioli particularly compelling? Here’s why we love it:
- Cozy and Comforting. It’s the ultimate in hearty and satisfying dishes—comfort food that feels good to eat.
- Bursting with Flavor. Each bite is packed with earthy, savory mushroom goodness that you just can’t get from store-bought ravioli.
- Fresh and Tender. Homemade pasta is soft, silky, and melts in your mouth—way better than dried or frozen versions.
- Fun to Make. Shaping and filling ravioli is almost like edible art, and it’s surprisingly satisfying to do.
- Perfect for Any Occasion. Whether it’s a weeknight dinner or a special treat, this dish feels fancy but is totally doable at home.
Key Ingredients and Substitutions
Do you have what it takes to make amazing vegan ravioli from scratch? Everyone can after a quick shopping trip!
- 00 Flour – Commonly used in Italian pasta and pizza dough recipes, this is the most finely ground version of wheat flour you can find. It creates a softer, more supple dough that’s still substantial and toothsome.
- Aquafaba – Otherwise known as chickpea brine, this is the liquid you’ll find in a can of beans. You’ll need two cans to have enough aquafaba for this recipe, with a little bit leftover.
- Turmeric – Add a sunny yellow glow to your dough without egg yolks! Just a pinch of turmeric makes a big visual impact.
- Mixed Mushrooms – Any mushrooms will do, such as button, cremini, shiitake, enoki, oyster mushrooms, trumpet, maitake; go mushroom wild! It’s even better if you mix a couple of types for a more nuanced umami flavor.
- Fresh Thyme – In a pinch, you can use a third as much dried thyme instead of fresh. That means for every tablespoon of fresh, substitute a teaspoon of dried.
- Vegan Cream Cheese – Whether it’s made from nuts, soy, or coconut, there’s a schmear out there for everyone! Use your favorite brand or homemade alternative.
- Silken Tofu – You’d never know there’s high-protein tofu making the sauce so creamy. Aseptic silken tofu is best for blending perfectly smooth for this application.
- Nutritional Yeast – Add rich cheesy flavor with this entirely natural plant-based secret ingredient! Nooch is great on its own for topping popcorn, baked potatoes, and pretty much anything else you want to have a touch of savory flavor.
- Tahini – This silky-smooth sesame paste adds richness and body instead of relying on butter or cream.
- Pine Nuts – Add a crunchy contrast for textural satisfaction with a handful of toasted pine nuts. These can be a bit pricey, so you could always use slivered almonds as a more affordable alternative.
How To Make Vegan Ravioli
Making ravioli takes some practice, but it’s not difficult once you get the hang of it! Follow these steps to make this delicious ravioli dish.
Step 1: Prep Your Pasta Dough
Add your flour, turmeric and salt to the bowl. Form a well in the center and add in your aquafaba, using a fork to combine it. Transfer to a floured work surface and knead until the dough is supple and forms a ball. Use some of the reserved aquafaba if you find your dough to still be a little dry and flaky.
This should take about 5 minutes. Cover the bowl with a damp kitchen towel and allow to rest for about 30 minutes.
Step 2: Prep Your Mushrooms
Add your chopped mushrooms to a preheated and oiled sauté pan. Fry until golden. Add your garlic and thyme and cook until fragrant. Add in the vegan cream cheese and zest, and gently stir to combine. Allow the mixture to completely cool before filling your ravioli.
Step 3: Prep Your Asparagus Cream
Trim your asparagus (perhaps picked from your own backyard raised garden bed) and boil for a few minutes. Add them to a blender along with the tofu, parsley stems, lemon juice, nutritional yeast, tahini, and mustard. Blend until smooth and silky.
Step 4: Roll Out Your Pasta Dough
Once your pasta has rested, prepare your workspace. Lightly flour your countertop. Cut the ball of dough into quarters.
Take one piece of the dough and flatten it slightly with your hands. Feed it through a machine or pasta attachment on its widest setting. Then, folding the dough in half, feed it through the machine again. Repeat this process until the dough is smooth and elastic. If you find your dough is sticky, dust it with a little flour.
Once your dough is smooth, you can begin to gradually increase the thinness of the pasta. Adjust the machine or attachment accordingly, feeding the dough through each setting once. When the dough is 1⁄16-inch thick and approximately 16 inches long, it’s ready. Cut the sheet into 3 rectangles on the work surface.
Step 5: Fill, Cut, And Seal Your Ravioli
Divide the mushroom filling into 12 portions. Add one portion per rectangle, leaving a generous border around the edges. Fold the dough over and press to seal it. Use a ravioli cutter to form an even shape. Use a fork to press around the edges to help create a seal.
Transfer the assembled ravioli onto a floured baking sheet while you complete the rest of the assembly.
Step 6: Prep Your Asparagus And Garlic
Add the asparagus tips to an oiled sauté pan for a couple of minutes. Sprinkle in the garlic and fry for a minute more. Add the parsley leaves and lemon zest. Toast your pine nuts in a separate, dry pan for about a minute and remove from the heat.
Step 7: Boil The Vegan Ravioli
Transfer the ravioli to a large pot of salted water for a few minutes, then transfer them into the pan with the asparagus and garlic.
Step 8: Plate And Serve The Ravioli
To plate the vegan ravioli, spread the asparagus cream onto a serving bowl or plate. Top it with the ravioli and distribute the asparagus tips and parsley-lemon oil over the top. Garnish with the toasted pine nuts.
Tips For Success
If this is your first experiment with homemade ravioli, don’t stress! Just follow the steps and keep these tips and tricks in mind:
- Start Fresh, Not Hungry – Don’t tackle a big dinner project when you’re already tired or starving. Break the process into smaller steps ahead of time so you can get food on the table without stress.
- Prep Ahead – When You Can Make the vegan ravioli filling up to a week in advance and store it in an airtight container in the fridge. The sauce might lose a bit of its bright color if it sits, but freezing it in cubes can keep it fresh for up to 3 months.
- Keep Things Floured – Lightly flour your work surface, hands, and tools to stop the fresh pasta from sticking. If pasta scraps get stuck in the machine, don’t rinse with hot water—let them dry in a bowl of flour first, then shake or brush them out.
- Roll It Right – Start by running the dough through on the thickest setting, folding the edges to make it more rectangular, and running it through again. Gradually lower the setting with each pass until the dough reaches your desired thinness.
- Seal It Well – Press firmly around each filling pocket, pushing out any air bubbles and sealing the edges completely to keep the ravioli from opening while it cooks.
FAQs
Yes! There’s a wide range of prepared vegan ravioli on the market today (both fresh and frozen). Kite Hill is the brand most widely available at Whole Foods Markets nationwide, stuffed with almond-based ricotta and typically in the deli section. Even Trader Joe’s has their own version that’s filled with spinach and creamy cashews.
Classic Italian ravioli often uses ricotta, meat, or veggies, but there are no real rules when it comes to fillings. Plant-based fillings include vegan ricotta cheese as well as seasonal favorites like squash, eggplant, spinach, or sweet potato. The best part is you can mix and match ingredients to fit your taste and what you have on hand.
Yes, you can definitely make ravioli without a pasta machine. A rolling pin works just fine, and you just want to roll the dough out as thin and even as you can on a floured surface. It takes a little extra effort, but the ravioli still turns out fresh, tender, and totally worth it. Using a ravioli cutting set or ravioli roller/stamp makes the process a lot easier!
Yup! You can freeze any leftovers, and uncooked ravioli freezes especially well when laid out first and then stored in a freezer-safe container. Frozen ravioli keeps its best texture for about one to two months and can be cooked straight from frozen.
More Vegan Pasta Recipes To Try
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Vegan Mushroom Ravioli
Equipment
- Pasta-making machine
- High Speed Blender
- Ravioli cutter
Ingredients
For The Pasta Dough
- 3¼ cups 00 flour, plus more for dusting (or semolina for dusting)
- pinch ground turmeric
- pinch salt
- 1 cup aquafaba, The brine from 2, 15.5-ounce cans of chickpeas. You’ll have a little brine left over, but save it in case you need to need it to help moisten the dough during kneading.
- plant-based milk, optional, to help seal the ravioli
For The Filling
- 3 tablespoons olive oil
- 24 ounces mixed mushrooms, roughly chopped
- 4 garlic cloves, grated
- 2 tablespoons fresh thyme leaves
- 3 ounces vegan cream cheese, softened at room temperature
- zest of 1 lemon
For The Asparagus Cream
- 12 ounces green asparagus, (Woody ends removed, and the rest cut in half, keeping the stems and tips separated. Reserve tips for use at the end of the recipe.)
- 12 ounces silken tofu
- ½ cup fresh parsley, (Stems chopped and divided from the leaves. Reserve the leaves for use at the end of the recipe.)
- the juice of 1 lemon, (Zest it first, then reserve the zest for use at the end of the recipe.)
- 2 tablespoons nutritional yeast
- 2 tablespoons tahini
- 2 teaspoons Dijon mustard
For The Asparagus And Garlic (to finish)
- 4 tablespoons olive oil
- reserved asparagus tips
- 2 cloves garlic, finely sliced
- reserved chopped parsley leaves
- reserved lemon zest
- 4 tablespoons toasted pine nuts
Instructions
To Make The Pasta Dough
- Add the flour to a bowl or a stand mixer, along with the turmeric and a pinch of salt, and mix well. Make a well in the middle of the flour and pour in the aquafaba. Use a fork to draw it together. Don’t worry if it looks a little dry, it’ll come together.
- Use your hands to knead the mixture, then tip it out onto a lightly floured work surface and knead for about 5 minutes, dusting with just a touch more flour as needed if it gets too sticky. It’s done when you have a soft and supple ball of dough. Place in a bowl, cover with a damp clean kitchen towel. Set aside to rest for at least 30 minutes at room temperature.
To Make The Mushroom Filling
- Heat the oil in a frying pan over high heat. Add the mushrooms and a generous pinch of salt, and fry for 5–10 minutes, until the mushrooms are golden and all their liquid has evaporated from the pan. Add the garlic and thyme leaves, cook for 1 minute, then remove from the heat and combine in a bowl with the cream cheese and lemon zest, stirring to combine. Set aside to cool or pop it in the fridge until you’re ready to fill your pasta.
To Make The Asparagus Cream
- Bring a pan of salted water to a boil. Remove any very woody ends from the asparagus (save them for stock or blend them to make a soup). Cut the asparagus stems in half, separating the stems from the tips; set the tips aside for later. Cook the stems in the boiling water for 3–5 minutes, until a knife slides through them easily. Drain and add to a high-speed blender along with the tofu, parsley stems, the lemon juice, nutritional yeast, tahini, and Dijon mustard. Blend until smooth, set aside, and keep warm.
To Roll Your Pasta Dough
- Line a tray with a little flour or semolina and lightly flour the work surface. Cut the pasta dough into quarters. First, flatten a piece of dough slightly with your hands. Next, feed the dough through the machine or attachment on the widest setting. Fold the dough in half and feed it through again. Keep doing this until the dough becomes smooth and elastic. If needed, dust the dough with flour as you roll it out to prevent sticking.Once your dough is smooth, start gradually decreasing the thickness of the pasta by adjusting the machine or attachment. Feed the dough through each setting once, until it is 1⁄16-inch thick and approximately 16 inches long. Then, cut the sheet into 3 rectangles on the work surface.
To Fill Your Ravioli
- Divide your filling into 12 portions. For each rectangle, add a portion (approximately 1 heaped tablespoons) of the filling on one side, leaving a generous border, then fold the other side over and press to seal* (see note below) with your fingers. Use a knife or ravioli cutter to cut the edges, and use a little plant-based milk to help them stick if you think it needs it. Press around the edges with a fork to help seal them.
- Set aside on the lined tray and repeat with the other rectangles, making 3 large ravioli out of each piece of dough. Repeat with the rest of the three dough pieces to make 12 ravioli.
To Sauté The Asparagus And Garlic
- Meanwhile, add the 4 tablespoons of olive oil to a large frying pan over a high heat. Add the reserved asparagus tips and fry for 2 minutes, then add the garlic, fry for 1 minute, then remove from the heat. Add the parsley leaves to the pan along with the lemon zest. Season well.
- Toast the pine nuts in a preheated clean, dry pan over medium-low heat, occasionally shaking the pan for a minute or so.
To Cook The Pasta
- Bring a large pan of salted water to a boil for your ravioli. Drop the pasta into the boiling water and cook for 3–4 minutes, until soft, then use a slotted spoon to transfer them into the asparagus pan.
To Plate The Pasta
- Spread the asparagus cream in the bottom of your serving bowls. Top with the pasta and spoon over the asparagus tips and parsley-lemon oil from the pan. Scatter with the toasted pine nuts and serve.
Notes
Nutrition
Thanks to our amazing recipe testers Elana Segal and Maria Estela Highet for helping test this recipe!
This vegan ravioli recipe has been slightly adapted from YOU CAN COOK THIS! Copyright © 2023 by Max La Manna. Published by Rodale Books, an imprint of Penguin Random House.
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Leave a Comment
Wow this meal looks amazing! Delicious
Oh my! These ravioli are SO good 😀
This ravioli turned out incredible! So flavorful and soooo delicious!
I recently tried the Vegan Mushroom Ravioli with Tofu Asparagus Purée and it was absolutely amazing! The ravioli was perfectly cooked and the filling was packed with delicious mushroom flavor. The tofu asparagus purée was the perfect complement, with a creamy texture and just the right amount of tanginess. I love that this dish is vegan, yet it still has so much depth and richness of flavor. I highly recommend this dish to anyone looking for a delicious and satisfying vegan meal. It’s a five-star dish that I can’t wait to have again!
I love this recipe! It turned out super delicious.
I know a few family members that will LOVE this mushroom recipe. What a great idea to use them in ravioli!
I’ve never made ravioli before but the process photos were so helpful! The mushroom filling and asparagus cream sauce were so flavorful!
This recipe combines my two favorite things: Pasta & Mushrooms! Sooo delicious!
This mushroom ravioli recipe is excellent! The filling and sauce are so good. The step-by-step shots are super helpful!