Creamy Vegan Ravioli with Tomatoes and Spinach
This creamy vegan ravioli brings together juicy cherry tomatoes, tender spinach and garlic in a rich, dairy-free tomato cream. It is a comforting dinner made with ready-made ravioli, with no homemade pasta dough required.
I blend vegan cream with silken tofu for a thicker, creamier finish. You can also use cooking cream on its own, and there is an easy swap for regular pasta if you do not have vegan ravioli.
How to Make Creamy Vegan Ravioli
Blend the cream and silken tofu until smooth before you start. Cook the ravioli according to its packet instructions while you prepare the tomatoes; the full quantities and timings are in the recipe card below.
Tips for Creamy Ravioli
Let the tomatoes soften first. Their juices help loosen the tomato paste and give the cream a balanced tomato flavor. Press a few gently with the back of a spoon, keeping some whole for texture.
Blend the tofu thoroughly. Use silken tofu, which blends smoothly with the cream. Firm tofu has a different texture and is not a direct replacement here. The mixture should be smooth before it goes into the pan.
Keep the heat gentle once the cream goes in. A vigorous boil can make the mixture catch on the bottom and reduce it too quickly. Stir in small splashes of pasta cooking water until it coats the ravioli without becoming heavy or claggy.
Protect the filling. Cook the ravioli at a gentle boil and fold it into the pan with a wide spoon or spatula. Stirring roughly can split the pasta. Taste before adding salt because the filling and vegan Parmesan may already be salty.
Easy Variations
Use cream without tofu: replace both the ½ cup vegan cream and 150 g silken tofu with 1 cup unsweetened vegan cooking cream. Oat or soy cooking cream works well as a neutral base; the thickness varies by brand.
Choose your filling: mushroom, spinach or vegan cheese ravioli all suit the creamy tomatoes. Check both the pasta dough and filling are vegan, as some products contain eggs or dairy.
Swap in another pasta: use 300 g dry penne, fusilli or another shape instead of 500 g refrigerated ravioli. Cook it separately and reserve some cooking water. If you specifically want pasta cooked in the same pan, try my one-pan creamy tomato spinach pasta.
Add a little heat: stir in a pinch of chili flakes with the garlic. Finish with fresh basil or oregano for a bright herbal note.
What to Serve with Creamy Ravioli
Serve straight from the pan with extra vegan Parmesan. A crisp green salad balances the creamy pasta, while cheesy garlic bread is ideal for scooping up the last of the tomatoes. For a cozy two-course meal, start with a small bowl of roasted tomato and red pepper soup.
Storage and Reheating
This ravioli is best served freshly made. Refrigerate leftovers promptly in an airtight container for up to 3 days. The pasta will absorb some of the liquid as it sits.
Reheat gently in a pan with a splash of water, folding carefully until hot throughout. Add more liquid a little at a time rather than letting the cream boil dry. Freezing is less suitable because the tofu cream and filled pasta can change texture after thawing.
Frequently Asked Questions
Can I use frozen ravioli?
Yes. Cook it according to the package directions, usually from frozen, then gently fold it into the pan. Frozen ravioli may need longer than refrigerated ravioli.
Can I cook the ravioli directly in the cream?
This recipe uses ravioli cooked according to its packet instructions. Cooking it directly in a thick cream mixture requires additional liquid and timings that vary by product, so do not simply add uncooked ravioli to the finished mixture.
Why is my ravioli too thick or dry?
The tofu, Parmesan and pasta all thicken the mixture. Reduce the heat and stir in reserved cooking water a tablespoon at a time until it is silky and spoonable.
Can I make the creamy tomatoes ahead?
You can prepare the tomato and spinach mixture ahead and refrigerate it promptly. Reheat gently, loosen with water as needed, and cook the ravioli just before serving for the best texture.
Creamy Vegan Ravioli Recipe
Creamy Vegan Ravioli with Tomatoes and Spinach
Ingredients
Equipment
Method
- Blend the vegan cooking cream and drained silken tofu until completely smooth. Set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the cherry tomatoes and cook for 6–8 minutes, stirring occasionally, until softened and beginning to burst. Gently press a few with a spoon to release their juices.
- Stir in the tomato paste and cook for 1 minute. Add the garlic and stir for 30–60 seconds, then fold in the spinach until wilted, about 1–2 minutes. Lower the heat if the garlic or paste begins to catch.
- Meanwhile, cook the ravioli in a separate saucepan of gently boiling salted water according to the packet instructions. Before draining, reserve a mug of cooking water. Handle the ravioli gently so the filling stays inside.
- Lower the heat under the tomatoes. Stir in the blended tofu cream, Italian seasoning and vegan Parmesan. Warm gently for 2–3 minutes, adding a splash of reserved cooking water if it is too thick. Taste before adding salt and pepper.
- Gently fold the drained ravioli into the creamy tomatoes and spinach. Add more cooking water, a tablespoon at a time, until the sauce coats the pasta. Serve straight away with extra vegan Parmesan and fresh oregano or basil, if using.
Notes
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