Vegan brussel Sprout and ricotta ravioli


For the ravioli:

  • 150g 00 flour
  • 150g semolina flour (or sub more 00 flour)
  • ½ tsp salt
  • ¾ cup water (150 ml)
  • 2 tsp olive oil

For the brussel sprout filling:

  • 200 g Brussel sprouts
  • plant-based cream cheese or ricotta (below)
  • 30g pine nuts
  • salt, pepper (to taste)

For the plant based ricotta

  • 116g raw cashews, soaked in hot water 30 minutes, then drained
  • 1 tbsp nutritional yeast (plus more to taste)
  • 1 tbsp lemon juice
  • ½ tsp sea salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp ground nutmeg
  • 70ml water (to thin, plus more as needed)

For the tomato sauce

  • 2 cloves of garlic
  • olive oil
  • 1 teaspoon dried chilli flakes
  • 1 x 400 g tin of quality cherry tomatoes
  • 2 tbsp tomato paste
  • 1 red pepper, diced
  • 1 onion finely sliced
  • 1 courgette, finely sliced
  • ½ a bunch of fresh basil , (15g)


Pasta dough:

  • Mix the flour, semolina and salt. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough.
  • Then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.

Brussel sprout filling:

  • Finely chop the brussel sprouts. Heat 1/2tbsp oil in a frying pan and fry the sprouts until browned and add the pine nuts for the last 2 minutes.
  • Add vegan cream cheese / ricotta and the spices. Mix everything and season to taste. (If the filling is too dry, add a little bit of plant-based cream or milk.)

To make the ricotta

·       Place all the ingredients in a blender and mix until smooth

To make ravioli:

  • Roll out the prepared pasta dough thinly on a lightly floured surface.
  • Cut out circles with a round form (such as a 3-inch glass or cookie cutter). Place approx. 1 tbsp of the brussel sprout filling in the center of each circle. Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.
  • Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.
  • Then remove with a slatted spoon and drain.

Tomato sauce:

  • Chop the garlic and onion finely.  Heat a pan with ½ tbsp oil and fry the onion and garlic until softened.
  • Add the chopped pepper and courgette along with the chilli flakes and cook for a couple of minutes before adding the tomato paste, fresh basil and tinned tomatoes.  Cook for a further 10 – 15 minutes until sauce has reduced.
  • Stir in the drained ravioli. Season with salt and pepper to taste. Garnish with fresh herbs and enjoy!


  • To make the pasta dough, you can use wheat flour, spelt flour or a gluten-free flour blend.
  • The filling can be varied as you like. Instead of plant-based cream cheese or cashew ricotta and parmesan, you can also use vegan feta or any other grated cheese of choice.
  • You could also use a ravioli cutter to make them.
  • If you want to make the ravioli ahead, you should cover them with a damp towel, otherwise they will get dry.
  • The ravioli are also great for freezing in batches.

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