This creamy vegan ravioli combines juicy cherry tomatoes, spinach and garlic in a rich tomato cream. Ready-made ravioli keeps this comforting dinner simple—no homemade pasta dough needed.

I blend vegan cream with silken tofu for a thicker finish, but cooking cream alone works too. Use your favorite vegan ravioli filling, or try the regular pasta variation below.

How to Make Creamy Vegan Ravioli

Blend the cream and tofu until smooth, and cook the ravioli according to the packet. Find full quantities and timings in the recipe card below.

Cherry tomatoes and tomato paste cooking in olive oil
Soften tomatoes with tomato paste and garlic.
Baby spinach added to cherry tomatoes in a frying pan
Add spinach and stir until wilted.
Blended vegan cream and silken tofu poured over tomatoes and spinach
Stir in cream, seasoning and vegan Parmesan.
Vegan ravioli added to creamy tomatoes and spinach
Fold in cooked ravioli and serve.

Tips for Creamy Ravioli

  • Soften the tomatoes first. Press a few to release their juices, leaving some whole for texture.
  • Blend until smooth. Silken tofu gives a creamy finish; firm tofu is not a direct replacement.
  • Keep the heat low. Add pasta water a tablespoon at a time if the mixture thickens too much.
  • Fold gently. A wide spoon helps keep the ravioli intact. Taste before salting, as the filling and 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, then gently fold it into the creamy tomatoes. Frozen ravioli may take longer than refrigerated ravioli.

Can I cook the ravioli directly in the cream?

Cook it separately for this recipe. Cooking uncooked ravioli in the pan needs extra liquid and different timings, which vary by brand and filling.

Why is my ravioli too thick or dry?

The tofu, Parmesan and pasta thicken the mixture as it stands. Keep the heat low and add reserved pasta water a tablespoon at a time until it coats the ravioli smoothly.

Can I make the creamy tomatoes ahead?

Yes. Prepare the tomato and spinach mixture, refrigerate promptly and reheat gently with a splash of water. Cook and add the ravioli just before serving.

More Vegan Pasta Recipes

Creamy Vegan Ravioli Recipe

Creamy vegan ravioli with cherry tomatoes and spinach in a white bowl
Dr. Vegan

Creamy Vegan Ravioli with Tomatoes and Spinach

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Tender vegan ravioli with juicy cherry tomatoes, spinach and garlic in a creamy tomato sauce made with vegan cream and silken tofu.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
 
 

  • 500 g refrigerated vegan ravioli use a filling you enjoy
  • 2 tbsp olive oil
  • 300 g cherry tomatoes
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 90 g baby spinach loosely packed when measured in cups
  • 120 ml unsweetened vegan cooking cream
  • 150 g silken tofu drained
  • 1 tsp Italian seasoning
  • 30 g finely grated vegan Parmesan plus extra to serve
  • salt and freshly ground black pepper to taste
  • reserved pasta cooking water as needed to loosen
  • fresh oregano or basil optional, to serve

Equipment

  • 1 Large frying pan
  • 1 Blender
  • 1 Saucepan for cooking ravioli

Method
 

  1. Blend the vegan cooking cream and drained silken tofu until completely smooth. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Ravioli: This method cooks the ravioli according to its packet instructions before folding it into the pan. Fresh, frozen and homemade ravioli have different cooking times. Do not substitute dry pasta directly into the thick sauce.
Cream alternative: Replace both the 120 ml cream and 150 g tofu with 240 ml (1 cup) unsweetened vegan cooking cream. The consistency will depend on the brand; loosen with pasta water as needed.
Other pasta: Use 300 g (10½ oz) dry penne, fusilli or another pasta shape in place of the refrigerated ravioli. Cook separately according to the packet instructions, then fold in. This is a different dry weight, not a gram-for-gram swap.
Measurements: Cup equivalents are approximate US cups. Weights are more reliable, especially for spinach and grated cheese.
Storage: Refrigerate leftovers promptly in a covered container for up to 3 days. Reheat gently with a splash of water. Best served fresh; freezing can change the tofu cream and filled pasta texture.

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