Vegan Ravioli with Cream Sauce
Impress your guests with a vegan ravioli dinner that feels like a luxury meal. Vegan ravioli is the perfect dish to serve at your next dinner party. This vegan ravioli recipe is sure to leave your guests wanting more.
Enjoy a delicious dinner that features all the savory goodness of classic ravioli. Made with hearty vegan ravioli and creamy sauce, these ravioli taste just like the real deal. In fact, you might not even notice they’re vegan!
Ravioli is a classic Italian dish with pasta dough stuffed with cheese and other ingredients. The filling can be anything from cheese to vegetables to mushrooms, but traditionally it’s made from homemade pasta dough, meat, and cheese. In this recipe, you’ll learn how to make vegan ravioli with a cream sauce without any dairy products. The vegan pasta dough used for the store-bought ravioli taste almost as good as delicious homemade ravioli.
Next time you are in the mood for ravioli, try these kite hill ravioli with vegan pesto sauce, a vegan sage butter sauce, or a simple tomato sauce, whatever your personal preference may be. Other ravioli toppings you can use are fresh lemon zest, pine nuts, nutritional yeast,
Vegan Ravioli with Cream Sauce Recipe
Bring the texture and taste of Italy to your table with deliciously stuffed ravioli served with vegan ricotta, sautéed mushrooms, kale, and sundried tomatoes and sauté and creamy sauce and topped with vegan cheese.
We’ll show you how to make a vegan cream sauce and what kind of ravioli to use to make tasty vegan ravioli. This recipe uses ingredients that are easy to find in any grocery store or market.
It’s surprisingly easy to make if you follow these step-by-step instructions.
How to prepare vegan ravioli
The vegan ravioli filling can be made with whatever you want. Making it at home is easy, and you can customize it with whatever filling you like. Some standard options include spinach, mushrooms, tomato sauce, and tofu ricotta. For a healthier option, you can also use raw cauliflower or zucchini instead of cheese.
If you have the time, you can use fresh pasta to make homemade vegan ravioli with spinach filling or vegan spinach ricotta for the perfect ravioli. Otherwise, store-bought ravioli will do just fine. Yes, you can buy packaged vegan ravioli (make sure you check the ingredients list).
If you’re looking for a vegan ravioli package to avoid the mess of making dough and filling at home, look at none other than Kite Hill plant-based ravioli. They’re vegan, gluten-free, dairy-free, and made of wheat flour. The fillings are also so delicious. Plus, they include almond milk ricotta alternatives to ravioli filling.
How to cook Kite Hill vegan ravioli
- Bring a large pot of salted water to a boil.
- Slowly add in the ravioli and cook for 4 to 6 minutes or until desired tenderness.
- Drain, or remove with a slotted spoon, toss with your favorite sauce, and serve.
How to prepare the vegan cream sauce
To make the vegan cream sauce, you’ll need:
- vegan butter
- sun-dried tomato oil
- minced garlic
- onion powder
- Italian seasoning
- lemon juice
- vegetable broth
- vegan heavy cream
- sea salt and black pepper to taste
The key to this vegan ravioli dish is the rich flavor of the sauce. It’s made with a combination of vegetable broth, vegan heavy cream, minced garlic, lemon juice, sun-dried tomato oil, onion powder, and seasonings.
The combination of vegetable broth and vegan heavy cream gives this sauce a creamy texture and rich flavor! Combined with the ravioli, this sauce gives you everything you need for a delicious meal that everyone will enjoy!
To make a vegan cream sauce, heat vegan butter and sun-dried tomato oil in a saucepan over medium heat. Stir in the minced garlic after the butter melts. Then add onion powder, Italian seasoning, lemon juice, vegetable broth, and vegan heavy cream to the saucepan and bring to a boil. Then reduce to a simmer until thickens. Add salt and pepper to taste.
How to serve Vegan Ravioli with Cream Sauce
Vegan ravioli with cream sauce is a delicious dish that can be made in less than 30 minutes. You can use the ravioli package to make this easy dish. Prepare the ravioli according to the instructions written on the package. Prepare the cream sauce and then sauté the mushrooms, kale, and sundried tomatoes in olive oil until tender. Assemble the meal by adding ravioli and sauce to the vegetables. And the whole thing is finished with some freshly grated vegan parmesan, a drizzle of olive oil, and chopped basil for an extra pop of flavor.
INGREDIENTS
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice
- ¼ cup vegetable broth
- 1 cup vegan heavy cream
- 1 cup chopped kale or baby spinach
- 2 9 ounce packages of vegan ravioli
- 3/4 cup sun-dried tomatoes, packed in oil, reserve 1 tablespoon oil
- 4 ounces of mushrooms of choice
- Freshly vegan grated parmesan cheese for topping
- Chopped fresh basil for topping
METHOD
- Prepare the ravioli according to the package.
- While the ravioli is cooking, start the sauce by adding the vegan butter and 1 tablespoon of sun-dried tomato oil to a large saucepan over medium heat. Once the butter is melted, add the minced garlic and cook for 30 seconds.
- Next, add the onion powder, Italian seasoning, lemon juice, vegetable broth, and vegan heavy cream to the skillet and bring it to a boil. Then reduce to a simmer. Add salt and pepper to taste.
- To a medium pan, add the olive oil, mushrooms, kale, and sundried tomatoes and sauté until tender.
- Add the sauce and cooked ravioli to the vegetable mixture and combine.
- Serve topped with freshly grated vegan parmesan cheese, red pepper flakes, and chopped basil.
Store the remaining ravioli vegan in an airtight container and store in the refrigerator for up to 3 days.
Why you’ll love this recipe
Vegan Ravioli with Cream Sauce is a simple but elegant meal that will please the whole family. Making this recipe is an easy process and doesn’t require any special ingredients or equipment. It’s quick and simple and will become your go-to main course.
With a little planning and preparation, you can make this dish in just 30 minutes. This is a great option for those who want to increase the plant-based foods in their daily diet without sacrificing taste. Plus, you can make it with whatever vegetables you have on hand— you can make it using broccoli, mushrooms, or whatever else you like best.
Can you make the vegan cream sauce ahead of time?
Yes, you can make this vegan cream sauce in advance. All you need to do is prepare the sauce as directed, then cover and refrigerate it until you’re ready to serve it with your vegan ravioli. It’s a great way to save time on busy weeknights or get ahead on a weekend meal prep session.
Can you buy dairy-free ravioli?
Yes, you can buy dairy-free ravioli. Kite Hill Ravioli with Almond Milk Ricotta Alternative is an excellent choice for those looking for a vegan option. It has no dairy or animal products in it. And it’s delicious! You can find it in Whole Foods, Target, Sprouts, Publix, and many other grocery stores. Remember to check the ingredients before buying any ravioli.
INGREDIENTS
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice
- ¼ cup vegetable broth
- 1 cup vegan heavy cream
- 1 cup chopped kale or baby spinach
- 2 9 ounce packages of vegan ravioli
- 3/4 cup sun-dried tomatoes, packed in oil, reserve 1 tablespoon oil
- 4 ounces of mushrooms of choice
- Freshly vegan grated parmesan cheese for topping
- Chopped fresh basil for topping
METHOD
- Prepare the ravioli according to the package.
- While the ravioli is cooking, start the sauce by adding the vegan butter and 1 tablespoon of sun-dried tomato oil to a saucepot over medium heat. Once the butter is melted, add the minced garlic and cook for 30 seconds.
- Next, add the onion powder, Italian seasoning, lemon juice, vegetable broth, and vegan heavy cream to the skillet and bring it to a boil. Then reduce to a simmer. Add salt and pepper to taste.
- To a medium pan, add olive oil, mushrooms, kale, and sundried tomatoes and saute until tender.
- Add the sauce and ravioli to the vegetable mixture and combine.
- Serve topped with freshly grated vegan parmesan cheese and chopped basil.
Ravioli with Vegan Cream Sauce
Ingredients
- 2 tbsp vegan butter
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tbsp fresh lemon juice
- 1/4 vegetable broth
- 1 cup vegan heavy cream
- 1 cup chopped kale or baby spinach
- 2 9 oz packages of vegan ravioli
- 3/4 cup sun-dried tomatoes, packed in oil reserve 1 tablespoon oil
- 4 oz mushrooms of choice
- Freshly vegan grated parmesan cheese for topping
- Chopped fresh basil for topping
Instructions
- Prepare the ravioli according to the package
- While the ravioli is cooking, start the sauce by adding the vegan butter and 1 tablespoon of sun-dried tomato oil to a saucepot over medium heat. Once the butter is melted, add the minced garlic and cook for 30 seconds.
- Next, add the onion powder, Italian seasoning, lemon juice, vegetable broth, vegan heavy cream, to the skillet and bring to a boil. Then reduce to a simmer. Add salt and pepper to taste.
- To a medium pan add the olive oil, mushrooms, kale, and sundried tomatoes and saute until tender.
- Add the sauce and ravioli to the vegetable mixture and combine.
- Serve topped with freshly grated vegan parmesan cheese, and chopped basil.
