Spinach Ricotta Ravioli with Rosemary Butter Sauce: A Comforting Plant-Based Classic

Elevate your pasta nights with this homemade Spinach Ricotta Ravioli, filled with creamy Nafsika’s Garden Ricotta vegan style cheese, fragrant basil, and zesty lemon. Topped with a rich rosemary-infused vegan butter sauce, this dish brings warmth and indulgence to your table — all while staying completely dairy-free. Perfect for date nights, dinner parties, or cozy evenings in, this recipe is a celebration of comfort and flavour in every bite.

Ingredients:         

    Pasta Dough:

  • 6 cups fresh spinach
  • 1 1/2 cups all-purpose flour
  • 2 tsp sea salt
  • 1/4 cup semolina flour

Filling:

  • 220g Nafsika’s Garden ricotta vegan style
  •  1/4 cup Nafsika’s Garden parmesan vegan style, shredded
  •  1 tbsp lemon zest
  •  6–8 basil leaves, finely chopped 
  •  Salt and pepper, to taste

Butter Sauce:

  • 1/2 cup salted vegan butter
  • 2 garlic cloves, finely minced 
  • 1 tbsp rosemary, finely chopped
  • Pinch of ground black pepper

Instructions:

  1. In a food processor, blend spinach, flour, and 1 tsp salt until a dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth. Wrap or store in an airtight container and refrigerate while preparing the filling. 2. In a mixing bowl, combine Nafsika’s Garden ricotta, shredded parmesan, lemon zest, and chopped basil. Season with salt and pepper. Mix thoroughly, then transfer to a piping bag or small bowl. Chill until ready to use

  2. In a mixing bowl, combine Nafsika’s Garden ricotta, shredded parmesan, lemon zest, and chopped basil. Season with salt and pepper. Mix thoroughly, then transfer to a piping bag or small bowl. Chill until ready to use.

  3. Divide the dough into two portions. Roll each one out as thinly as possible into an 8 x 16 inch rectangle, using a rolling pin or pasta machine.

  4. On one sheet, lightly mark circles using a 3 cm cookie cutter to guide your filling placement. Pipe a dollop of filling into each circle. Lay the second sheet of pasta over top. Use the same cutter to gently press and seal each mound of filling, then cut using a 4 cm cutter. Place the finished ravioli on a tray dusted with semolina. Refrigerate while preparing the butter sauce and boiling the pasta water.

  5. In a medium saucepan, melt the vegan butter over medium heat. Add minced garlic and sauté for 3–4 minutes. Remove from heat and stir in rosemary and a pinch of black pepper.

  6. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 2 minutes. Use a slotted spoon to transfer the cooked ravioli directly into the butter sauce. Gently toss to coat

  7. Serve warm with an extra sprinkle of shredded Nafsika’s Garden parmesan vegan style cheese.

    Enjoy this handcrafted ravioli as a rich and satisfying addition to your plant-based meal rotation. With its earthy spinach dough, creamy ricotta filling, and aromatic butter sauce, this dish is a true celebration of flavour and texture. Perfect for impressing guests or treating yourself to something special, it’s comfort food reimagined the plant-based way.

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