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5 from 1 vote

Homemade Vegan Pesto-Cheese Ravioli

Prep Time55 mins
Cook Time5 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: baked cheesecake, pesto, ravioli
Servings: 2
Author: Carlo Cao


  • 500 g all-purpose flour ((17½ oz))
  • 250 ml water ((1 cup))
  • 1 pinch of saffron
  • a handful of oregano
  • 150 g plant-based cream cheese ((5 oz))
  • 100 g store bought pesto ((3 oz))
  • 1 dash of olive oil
  • 1 handful of sage leaves



  • On a work surface, make a well with the flour and and add the water. Beat with a fork, incorporating the flour a little at the time, until you see some lumps of dough coming together.
  • Carry on with your hands, kneading the dough until you have a smooth, elastic ball.
  • Divide the dough into 4 pieces. Roll them out using a pasta machine or a rolling pin until 2mm thick. (if you don't make the laminated dough skip to 7)
  • Arrange the oregano leaves across 2 sheets of dough.
  • Lay the remaining sheets of dough on top of the herbs and press down gently.
  • Roll out the newly formed sheets until 2 mm thick.
  • Using a round 7–8cm (3 inches) ravioli cutter, cut out as many circles as you can get.
  • Add 1 tsp of cream-cheese and one of pesto on half of the circles.
  • Lightly brush water around the edge of the circles. Place a second circle on top over the filling and use a fork to crimp the edges all around.
  • Bring a large pot of salted water to a boil. Once hot add in the ravioli and cook until they start to float. Meanwhile add the olive oil to a pan, heat over high heat, add in sage leaves and cook until crispy.
  • Top the ravioli with sage oil and serve straight away. Buon appetito!