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Wood board covered with raw, square ravioli pieces.
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Vegan Ravioli Dough (Dairy Free, Eggless Pasta)

This simple vegan ravioli dough recipe is easy to make and creates delicious eggless ravioli pasta!
Course Main Course
Cuisine Italian-inspired, Vegan
Keyword Eggless ravioli dough, Vegan ravioli dough
Prep Time 10 minutes
Chill dough 30 minutes
Total Time 40 minutes
Servings 20 Large ravioli
Calories 287kcal

Equipment

Ingredients

  • 2 cups all-purpose flour (plus 2 tablespoons more to knead)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¾ cup cold water

Instructions

Make Ravioli Dough

  • Place all-purpose flour into a large bowl along with salt.
    2 cups all-purpose flour, 1 teaspoon salt
  • Gently pour in olive oil and cold water. Mix with a spoon until a ball of dough starts to form, then dump out the dough onto a flour-covered surface.
    2 tablespoons olive oil, ¾ cup cold water
  • Knead the dough for about 5 minutes, until it feels smooth. Add additional flour as needed to prevent the dough from sticking to your hands. The final dough will be sticky but still easy enough to handle.
  • Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes to chill before rolling out. If making ravioli, you may want to cut the dough in half (or just slightly off half so one piece is a bit bigger) and wrap separately before chilling.

Prepare Ravioli

  • Remove prepared ravioli dough from the fridge. Cut the dough roughly in half – one piece should be slightly larger than the other, but not quite a ⅓ to ⅔ ratio.
  • Generously flour your countertop/ rolling surface and begin rolling out the smaller of the 2 pieces of ravioli dough. The dough should be stretchy, so it takes some work to roll out completely. Add extra sprinkles of flour as needed to prevent the dough from sticking to counter or rolling pin.
  • Keep rolling until the dough is very thin (until you can almost see through the dough).
  • Scoop the prepared ravioli filling onto this piece of dough. Each scoop should be around 1 tablespoon in size and spread out giving space around the edges (to press the top and bottom dough pieces together). Ideally, scoop the filling into rows/ a grid pattern.
  • On a separate piece of counter top, roll out the slightly larger piece of dough. Try to roll into the same shape as the first piece that has the filling on it. Again, be generous with the flour used to prevent the dough from sticking.
  • Carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into spaces between the ravioli filling – if the filling is in nice rows, allow the top dough piece to fall in between these rows.
  • Gently press the top piece of ravioli dough around each scoop of filling. Next, cut the ravioli by slicing around each piece – if you’ve created rows, make straight cuts along each row.
  • Carefully pick up each piece of ravioli, pressing the edges together with a fork so they hold. Set the ravioli aside on a piece of parchment paper (a surface that won’t stick).
  • Fill a large pot with water and bring to a boil over high heat. Once boiling, gently add the ravioli (work in batches to not crowd the pot) and boil each piece for 1 minute. I use a slotted spoon to transfer the ravioli into and out of the water.
  • The ravioli are now ready for sauce! If the sauce isn’t ready to add the ravioli directly into, place the cooked ravioli onto a piece of parchment paper while you prep the sauce (cooked dough sticks together so keep the pieces separate).

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Prep time is for creating ball of dough. Additional time needed to roll out dough and form ravioli (about 30 minutes) and cook the ravioli (about 10 minutes).

Nutrition

Serving: 5Large ravioli doughs (¼ of recipe) | Calories: 287kcal | Carbohydrates: 48g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 67mg | Fiber: 2g | Calcium: 11mg | Iron: 3mg