Spinach Ravioli in Garlic Butter Sage Sauce

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Spinach Ravioli

Spinach Ravioli in Garlic Butter Sage Sauce




  • 3 cups all purpose flour [360g]
  • 1 tbsp olive oil [15g]
  • ¼ tsp turmeric
  • ½ tsp salt
  • ½ cup to ⅔ cup warm water


  • 1 ½ cups frozen spinach [170g]
  • ¾ block firm tofu [330g]
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp salt
  • ½ cup vegan mozzarella shreds

Garlic Butter Sage Sauce

  • 1 tbsp olive oil
  • 2 tbsp vegan butter
  • 2 cloves garlic, sliced
  • 45 leaves fresh sage


  1. Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a ¼ cup of water.
  2. Using a fork begin to mix the dough. Occasionally adding more water in. Add the water in slowly because you do not want to add in too much.
  3. Once the dough is shaggy looking, using clean hands begin to knead the dough.
  4. Knead the dough for 4-5 minutes until a smooth dough ball has formed. Add in enough water to make the dough come together. I added in a little more than a ½ cup of water.
  5. Once the dough is smooth and formed into a ball, cover it and refrigerate until ready to use. *if you would like to do this in a stand mixer simply add all the ingredients to the bowl then when ready add the dough hook attachment and knead until smooth.
  6. To prepare the filling, take the spinach and microwave it or let it thaw on the counter. Then use a paper towel to squeeze the excess water out of the spinach.
  7. Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella.
  8. Using the back of a fork mash everything down. You can also do this step in a blender or food processor.
  9. Take the dough ball and cut it into 4 even pieces. Take two pieces and place them back in the fridge.
  10. On a floured and clean surface take one of the dough balls and begin to roll it out. This will take about 3-5 minutes when using a rolling pin. You want to roll it out very thin to be almost see-through. You can also use a pasta attachment or pasta machine to do this as well.
  11. Repeat this process with the other dough ball.
  12. Then spoon out about 1 tbsp of filling onto one of the rolled out pasta doughs.
  13. I like to do 2 rows of 5-6 depending on how much space there is.
  14. Then use your finger to rub water in between the filling scoops.
  15. Place the other rolled out pasta dough on top and press down with your hands to get the pasta sheets to stick together.
  16. Then using a pizza cutter, knife or ravioli cutter you can begin to cut out the ravioli.
  17. Using a fork dipped in flour seal the outside edges and place the prepared ravioli on a floured dish. Repeat until all the ravioli have been made.
  18. Then repeat steps 10-17 with the other dough balls and remaining filling.
  19. When ready you can add the ravioli into the water. Cook for 3-4 minutes or until they float to the top.
  20. To make a very easy sauce add all the ingredients into a large saucepan.
  21. Remove the cooked ravioli and place into the saucepan to absorb the flavor.
  22. Finally, when all the ravioli are done plate them up with some extra sage leaves, sea salt and red pepper flakes.


Find more of Francesca’s recipes on @plantifullybased.

If you’re looking for more ways to make vegan ravioli, try these cheesy or browned butter butternut ravioli recipes.



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