Spinach & ‘Ricotta’ Ravioli with Cherry tomato Sauce

I finally made fresh pasta without eggs tonight. It was pretty much just like making the egg pasta, like I’ve made before  (Oh Eggs), except using semolina, instead of just flour. I also used wholemeal wheat flour instead of combining the semolina with white flour, since I didn’t have enough. The dough turned out really good, but I still need some more practice to get the shape of my ravioli down pat. They are jumbo ravioli, but they look more like wontons. To make the pasta, I bought Sostanza Semolina today. I was a bit worried that it wasn’t semolina flour since its quite coarse, like polenta, but I think its meant to be like that.

For the filling I used Tofutti Ricotta that I got from Green Edge the other day. I know that I can make my own vegan ‘ricotta’ with tofu, but when I saw it I had to try it. Its actually really good and doesn’t taste like soy at all. Its not as salty or watery as dairy ricotta, but it is an excellent alternative. I also used a bit of Tofutti Cream Cheese, which made the filling so much more creamier and melted in the mouth. I added lots of salt and some nutritional yeast, so the filling tasted more cheesy.

For the sauce I made a simple cherry tomatoes sauce. I bought the tomatoes today at the Davies Park Market West End. I got 3 punnets of the most ripest, delicious cherry tomatoes for only $1.50. It was my first time going to this market. I can’t believe I have never been there before.  They have food stalls from all over the world and including Hungarian langos, German sausages, Spanish paellas and French macaroons. We tried the famous Ykillamoocow vegetarian pies, langos and bought a selection of flavored nuts. Definitely a market worth visiting in Brisbane.

Spinach & Ricotta Ravioli (vegan, nut free)

Ingredients for Pasta dough:

1 cup semolina

1 cup wholemeal flour or unbleached plain flour

pinch sea salt

1 tablespoon olive oil

1/2 cup warm water

Ingredients for Pasta filling:

120g baby spinach, chopped

1 tablespoon vegan butter (I used Nutlex)

250g vegan ricotta (I used Tofutti Better Than Cheese Ricotta)

2 tablespoons vegan cream cheese (I used Tofutti Better Than Cream Cheese)

1 tablespoon nutritional yeast

2 tablespoons fresh basil

1 teaspoon ground nutmeg

sea salt & black pepper to taste


1.Take a large bowl and combine semolina, wholemeal flour and sea salt.

2. Then add olive oil and slowly add warm water. Combine so that it becomes like a dough.

3. On a floury board knead the dough for 10mins, so that the dough is smooth and elastic. Set aside.

4. In a sauce pan melt vegan butter, then add baby spinach and cook on low heat, until spinach has wilted. Then place in a mixing bowl.

5. Split the dough into 6 parts and prepare the pasta machine.

6. Make pasta sheets with the pasta machine and place them on damp tea towls. Trim them and put the excess dough through the machine again, so that all the dough gets used.

7. Take the bowl with the spinach and add the rest of the ingredients for the filling and mix it well. (Preheat a pot of boiling water to cook pasta).

8.  To make ravioli place a teaspoon of the filling in the center of the pasta sheets. Remember to leave a space between each bit of filling and at both ends of the pasta sheets. Once you have placed the filling on the pasta sheet, wet the edge of the pasta sheet, with your fingers (so that it will stick) and fold over the pasta sheet. Slice between each bump of the filling to separate the ravioli and then close the edges with a fork. Then place on tray with baking paper and some flour (so it doesn’t stick).

9. In boiling water, add a pinch of table salt and then add the ravioli to cook. They only take 2-3 mins till they begin to float to the top, then they are ready. Remove from water and add straight to hot sauce, to coat, then serve, or place in a strainer till sauce is ready.

‘ricotta’ filling

Marco helps me make the pasta sheets

fresh pasta sheets

adding the filling

forming the ravioli

ravioli ready to cook

boiling ravioli

eating ravioli

Cherry Tomato Sauce (vegan, gluten free, soy free, nut free)


2 tablespoon olive oil

2 small red onions, diced

2-3 garlic cloves, diced,

750g cherry tomatoes, cut in half

1 tablespoon tomato paste (optional)

3 tablespoons fresh basil

sea salt & black pepper to taste


1. Take a large pan or sauce pan and heat olive oil.

2. Add red onion and garlic and cook on medium heat for 4-5 mins.

3. Add cherry tomatoes and cook for 10 mins or until the tomatoes become soft and mushy.

4. Add tomato paste to thicken and a bit of water if it becomes dry.

5. Add basil and salt and pepper to taste then add pasta to coat and serve.

adding tomatoes to pan

finished Cherry tomato Sauce