Creamy Vegan Ravioli with Tomatoes and Spinach
Tender vegan ravioli with juicy cherry tomatoes, spinach and garlic in a creamy tomato sauce made with vegan cream and silken tofu.
Servings 4 servings
Equipment
- 1 Large frying pan
- 1 Blender
- 1 Saucepan for cooking ravioli
Ingredients
- 500 g refrigerated vegan ravioli about 18 oz; use a filling you enjoy
- 2 tbsp olive oil
- 300 g cherry tomatoes about 2 cups
- 2 tbsp tomato paste
- 3 cloves garlic minced
- 90 g baby spinach about 3 loosely packed cups
- 120 ml unsweetened vegan cooking cream ½ cup
- 150 g silken tofu drained; about ½ cup plus 2 tbsp
- 1 tsp Italian seasoning
- 30 g finely grated vegan Parmesan about ⅓ cup, 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
Instructions
- 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
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.