Vegan wild garlic ravioli

by Ari
Vegane Bärlauch-Ravioli Razept

Sharing is caring!

Spring is here and with it the time of the wild garlic plant. These can now be collected fresh from the field and processed. The use of wild garlic in the kitchen is very versatile. It is ideal for soups, stews, sauces and also as a filling for ravioli. Today we will show you how to make vegan wild garlic ravioli yourself. The filling is quick and easy to prepare. All you need is wild garlic, onions, garlic, tofu, oil and salt. You can then serve the ravioli in a delicious tomato sauce. Have a look.

Vegan wild garlic ravioli recipe
Vegan wild garlic ravioli recipe

Today’s recipe is a seasonal ravioli dish made with a product straight from nature. This recipe is as healthy as it gets. Last weekend I went with my son to the surrounding forest to collect some wild garlic. Sunday night I had a stack of pasta stuffed with wild garlic, topped with some vegan butter and pine nuts. It was really a very relaxing afternoon of cooking and I recommend that if you are making ravioli for the first time, make this your weekend project. But do it before the wild garlic season ends.

And if you’re one of those people who doesn’t like garlic at all, you can use basil, mint, rocket or spinach instead of wild garlic. Or if you’re feeling adventurous, a combination of all four or more. Now, let’s roll up our sleeves and follow the instructions. Enjoy later!

Vegan wild garlic ravioli recipe
Vegan wild garlic ravioli recipe

Why make vegan wild garlic ravioli yourself?

You may be wondering why you should make your own vegan wild garlic ravioli yourself. Well, there are many good reasons for that! First of all, homemade ravioli are much healthier than the ready-made products you usually find in the supermarkets. You can also be sure that you don’t have any artificial additives or flavor enhancers in your ravioli. You don’t have to worry that there is something in the ravioli that you don’t like or tolerate.

Plus, it’s a lot easier than you might think. All you need is a good vegan ravioli batter recipe and a few fresh ingredients. You also need a pasta machine or a pasta press and a bit of time. Of course, you can also make the pasta by hand, but that’s another story. If you make the dough yourself, you can make it as small or as big as you like.

How to make vegan wild garlic ravioli yourself

Would you like to make vegan wild garlic ravioli yourself? No problem! Just follow these steps and you will see how easy and delicious it is.

First of all you need a good pasta machine . You can buy these in any well – stocked supermarket or online . Make sure the noodle roller is adjustable so you can make the noodles at the right thickness.

Next you need a good recipe for the ravioli filling, which you can find below. You can either make the ravioli dough yourself (see recipe card) or simply buy a ready-made recipe.

The filling is very simple: you need wild garlic, tofu, breadcrumbs or almond flour, yeast flakes, salt and pepper…

Vegan wild garlic ravioli recipe
Vegan wild garlic ravioli recipe

if you like our vegan wild garlic ravioli, you might also be interested in these dishes:

Make vegan wild garlic ravioli yourself
Make vegan wild garlic ravioli yourself
Vegane Bärlauch-Ravioli selber machen

vegan wild garlic ravioli | vegan and vegetarian recipesAri
In this vegan pasta recipe, we show you how to make vegan wild garlic ravioli yourself. The preparation is also very simple. Check out the recipe now and try it yourself.
No ratings yet
Prep Time 50 mins
Cook Time 10 mins
Course Pasta & Noodles
Cuisine Italy
Servings 4 portions
Calories 240 kcal


food processor*
pasta machine*
ravioli board*
Ravioli cutter*


For the ravioli dough:

For the filling:

  • 50 G fresh wild garlic
  • 150 G tofu firm
  • 1 clove of garlic
  • 1 lemon
  • 1 tbsp. nutritional yeast*
  • 25 almond flour or breadcrumbs
  • Sea-salt*
  • Black pepper* from the mill

Anything else:

  • native olive oil* or vegan butter
  • cherry tomatoes
  • pine nuts* optional
  • Wild garlic pesto >> to the recipe
  • vegan Parmesan*
  • Herbs such as parsley, cress, chervil…


To make the filling:

  • Peel and coarsely chop the garlic.
  • Finely grate the lemon zest. Set abrasion aside.
  • Squeeze lemon.
  • Now add all the ingredients for the filling (not the almond flour) to your blender or food processor and process until smooth.
  • Season with ground salt and pepper.
  • Now add the almond flour little by little until you like the consistency of the mass so that it doesn’t run away from you. About 25 g of almond flour was enough for me. (if you use breadcrumbs, it’s even a little less)

Prepare the ravioli dough:

  • Put the flour and salt in a bowl and mix.
  • Mix olive oil and water. Add to the flour in the bowl and mix slowly until a dough forms.
  • Then place the mixture on a floured work surface and knead into a smooth dough with moistened hands. Then form a ball and wrap in cling film. Leave to rest in the fridge for 10 minutes.
  • Divide the dough into two equal pieces. Roll out long lengths on a floured work surface using a pasta machine or rolling pin.

Filling the ravioli:

  • Then use a teaspoon to put the wild garlic filling in portions (the size of a walnut) on a pasta sheet. Leave a gap of about 2 cm.
  • Then moisten the edges of the dough with wet fingers and carefully place the second rolled-out sheet of pasta on top, pressing the edges down lightly and making sure that you do not trap any air in the ravioli.
  • Cut out the individual ravioli with a sharp knife or a pastry wheel. You can also use a fork to make the distinctive ridges around each ravioli if you like.
  • Set the finished ravioli bnis aside, covered, for further processing.

Cook and serve the ravioli:

  • Cook the ravioli in plenty of boiling salted water for 5 minutes until cooked. The ravioli are ready when they float to the top.
  • Remove the ravioli from the pan with a slotted spoon and allow to drain briefly.
  • Melt vegan butter in a large skillet. Lightly fry a handful of pine nuts and cherry tomatoes in it and then carefully toss the ravioli in the butter.
  • Arrange on plates and serve with fresh herbs, vegan parmesan and toasted pine nuts.
  • You can also toss the ravioli in homemade wild garlic pesto for an even more intense taste.


Serving: 1Port.Calories: 240kcalCarbohydrates: 20gProtein: 16gFat: 5g
Keyword easy vegan recipe, Pasta with wild garlic, ravioli filling, vegan ravioli, vegan recipes, vegan stuffed ravioli, wild garlic ravioli, wild garlic recipes
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

Pin this vegan ravioli recipe for “wild garlic ravioli with pine nuts” on Pinterest and cook later

Make vegan wild garlic ravioli yourself
Make vegan wild garlic ravioli yourself

Sharing is caring!

You may also like

Leave a Comment

Recipe Rating

WordPress Cookie Plugin by Real Cookie Banner