Love ravioli but can’t find a vegan version? You’ll love this simple yet delicious vegan wonton ravioli with pesto ricotta recipe.
No need to make your own ravioli pasta dough; vegan wonton or egg roll wrappers make a great substitute in this Asian/Italian fusion dish.
To create the vegan wonton ravioli that you see in these photos, I used the Nasoya brand of vegan egg roll wraps (this is an unsponsored post by the way!).
I’ve found they work just as well as non-vegan versions and not just for egg rolls either, which is what inspired me to create this vegan wonton ravioli.
The paper-thin sheets of dough can be fried, baked, steamed or boiled, filled and served as an appetizer, snack, or dessert. The thickness of the ravioli wrappers is important because you don’t want anything too thick and stodgy.
Now that we’ve got the ravioli wrappers covered, it’s time to check out the filling and sauce…
The pesto ricotta provides a taste explosion, and if you’re a big fan of fresh herby flavor, then you’ll love the strong aroma of basil that comes through in this filling.
The tofu and raw cashews team up to provide the ultimate in creamy textures, so reminiscent of conventional ricotta that you won’t believe it’s not the real thing.
If you’re pressed for time, you can certainly use a jar of shop bought marinara sauce, but if like me, you can’t resist a good old homemade pasta sauce, you should definitely give my easy 5-ingredient tomato basil sauce a go.
And if you really want to push the boat out, by all means, skip the wonton wrappers, and try your hand at making your own fresh pasta to make the ravioli cases.
Here’s my recipe but remember, you should invest in a pasta machine to ensure you easily achieve the required thickness of pasta.
Want more pasta recipes? Why not give these a try?
20 Delicious Vegan Pasta Recipes
Red Lentil Pasta with Pumpkin Alfredo and Fresh Spinach
Vegan Red Pepper Cream Sauce and Roasted Cauliflower with Pasta
Butternut Squash, Spinach, Cipollini Onion, & Pasta with a Roasted Garlic Butternut Cream Sauce
And remember, if you give this vegan wonton ravioli with pesto ricotta recipe a try, please come back and leave a comment below to let me know what you thought of it.
You can also tag us on Instagram @One_Bite_Vegan. We love to see what you’ve been up to in the kitchen!
Vegan Wonton Ravioli with Pesto Ricotta
Ingredients
Filling
- ⅔ cup raw cashews soaked
- ⅓ cup water or water from the tofu package
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 14 ounce package tofu drained
- 2.5 cups fresh basil leaves
- salt and pepper to taste
Ravioli
- 1 pound package vegan wonton wrappers or vegan egg roll wrappers cut into quarters
Sauce
- ½ recipes Tomato Basil Sauce or 1 jar of Marinara Sauce
Instructions
- Soak the cashews in water for a minimum of 4 hours or overnight. Drain. *If using a high-speed blender you can skip the soaking*
- Place the drained cashews in a blender with a 1/3 cup of water or tofu water. Blend on high for 2-3 minutes or until completely smooth.
- Add blended cashews and the rest of the filling ingredients to a food processor and process until smooth or (optional- keep everything in the blender) Scrape down the sides of the blender. Add the rest of the filling ingredients and with the plunger blend everything together until incorporated.
- Spoon about a tablespoon of the filling onto the wonton square, wet two edges of the wonton with water and fold over into a triangle. Press down firmly on the sealed edges and place on a sheet pan or the flat surface.
- Warm the tomato basil sauce.
- Bring a large pot of salted water to boil. Drop in approximately 12-15 raviolis one by one and cook until they float to the top. Using a slotted spoon scoop out each ravioli and place onto your plate with sauce. Don’t pile up the cooked raviolis with out any sauce as they will all stick together.
- Repeat in batches until finished.
