Go Back
+ servings
Tofu Ricotta Ravioli with Sun-Dried Tomato Basil Pesto

Tofu Ricotta Ravioli with Sun-Dried Tomato Basil Pesto

Don't want to make your own gluten free dough for ravioli - no problem! These Tofu Ricotta Ravioli with Sun-Dried Tomato Basil Pesto are an easy way to satisfy your ravioli craving.
Course Main Course
Cuisine vegan, gluten free
Keyword gluten free vegan ravioli, tofu ricotta ravioli, vegan ravioli
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 ravioli
Calories 16kcal



  • Heat 2 cups of water on stove or in microwave until hot to the touch (approx. 3 1/2 min. in microwave).
  • After water is heated, put the water in a container that is large enough to hold the rice paper wrappers.
  • Dip one of the wraps in the water, turning until it is pliable. If if sticks together and will not come easily apart, dip in the water again.
  • Put the wrap flat on a cutting board and using a round cookie cutter (mine was 3 1/2" diameter), cut three circles.*If you don't mind a not so perfect ravioli, you can get at least one more out of your wrapper.
  • Spoon about a teaspoon of tofu ricotta in the center. Fold your ravioli over, sealing the edges. If you want a really good sealed ravioli, fold over the excess edge onto itself. Repeat with the other wrappers.
  • Place raviolis in a steamer and steam for a minute or two. When they are done, rinse the steamer, with raviolis, under cool water. This way you can lift them off the steamer before they cool and stick to it. You don't want that because they will come apart upon removal, especially if you have a metal steamer, like me!*
  • Spread sun-dried tomato basil pesto on a plate. Lay raviolis on top. Drizzle with marinara sauce, if using.


*Alternatively, you could use rectangular rice paper wrappers, and slice them. My grocery store doesn't happen to carry rectangular wrappers.
*You can also boil the raviolis. I found steaming them was fool proof because you can delicately place them on the steamer. With boiling them, the aggressive movement of the water makes it easier for the raviolis to come apart. If you do boil them it only takes a minute or two -  the same as steaming them.
*Each rice paper wrapper makes 3 raviolis, when using a 3 1/2" cookie cutter  (4 if you don't mind a not so pretty one)


Calories: 16kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Sodium: 2mg | Potassium: 18mg | Fiber: 0g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg