Vegan Ricotta Ravioli (No Machine!)

uncooked vegan homemade pasta on a cookie sheet

Homemade egg-free and vegan ricotta ravioli is on the menu! This is such a fun, special recipe to share with friends, loved ones, or yourself!



  • 2 cups (256 grams) Bob’s Red Mill 00 Flour
  • 1/2 cup water (plus more for sealing)
  • 2 tablespoons olive oil
  • pinch salt




  1. Add your flour to a large bowl. Make a well and add your water, olive oil, and salt.
  2. Using a fork, slowly incorporate the flour into your liquid (see the video in the post for a visual!).
  3. When it starts to get craggy, use your hands to incorporate all of the flour, kneading well. This process will take anywhere from 5-8 minutes. Knead until a smooth dough ball forms that springs back as soon as you lightly poke it.* Cover well in plastic wrap and allow it to sit for 15-20 minutes.
  4. This is a great time to make your vegan ricotta! 
  5. When your dough has rested, divide it into two and re-cover one of the pieces — you’ll work on one at a time.
  6. Roll your non-covered dough half into a long rectangle. Roll it as thin as you can. It won’t be as thin as a machine can make it, but that’s okay. You got this! Mine ended up being the length of my rolling pin. 
  7. Divide this rolled dough in two length-wise (again, use the photos in the post as a reference). 
  8. Using a 1 teaspoon measure, dollop little mounds of your ricotta on top of one of the halves, leaving an inch or two between each dollop. 
  9. Using a water-dampened finger, wet a circle around each of your mounds, and then lay your other rolled half of dough over the mounds. 
  10. Carefully press the air out of your ravioli and press the dough together to seal all around your filling.
  11. Using a circle cookie/biscuit cutter (or your cutter of choice) that’s bigger than your ricotta mound to allow for proper sealing, punch out your ravioli, and then crimp the edges using a fork. 
  12. Place the ravioli on a flour-dusted cookie sheet, and place in the freezer. I like to cook mine from frozen, but even if you’re cooking them soon, put them in the freezer until it’s boiling time!
  13. Repeat the rolling, filling, cutting, crimping, freezing process with your other half of the dough.**
  14. Bring a pot of salted water to a boil. Add your ravioli and cook 4-5 minutes (make sure your water comes back up to a boil after you throw in your cold ravioli), or until the dough is cooked through. Serve with your favorite sauce, fresh basil, and vegan parm!


*If your dough is extra dry, you can add a small sprinkling of water. Just dip your fingers in some water and flick it onto your dough. You really don’t want to over-hydrate your dough, or it’ll be a mess!

**Wondering what to do with your scraps? I combined them, let it rest again, and then rolled it out and cut some fettuccine noodles! You can also just cut them in random shapes and throw them in a soup. I didn’t make any more ravioli because the dough was a little drier and harder to get thin. Feel free to add a small sprinkle of water to help you roll the scraps out, but avoid adding too much!

Keywords: vegan homemade pasta, egg free fresh pasta

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