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Meatless Sausage Ravioli Bolognese with Ricotta

Prep: 3 hours | Serves 6 - 8 | Products Used: Alpha Crumble


  • 2 cups semolina flour
  • 1 tsp sea salt
  • 1/2 cup lukewarm water
  • 1 block medium firm tofu
  • 2 tbsp vegan cream cheese
  • 1 tsp sea salt
  • 1 cup frozen spinach (thawed & drained)
  • 2 garlic cloves
  • 1-2 tsp regular unsweetened plant-based milk
Bolognese Sauce
  • 1 package Alpha Foods Sausage Crumbles
  • 4 tbsp olive oil
  • 3 carrots, peeled
  • 2 stalks celery
  • 1 medium white onion
  • 5 garlic cloves
  • 2 cups red wine
  • 2 large cans whole tomatoes
  • Salt, pepper, crushed red pepper to taste
  • 2 large sprigs fresh basil
  • ¼ vegan parmesan cheese
  • 3 tbsp vegan butter


  1. Start by making the Ravioli. Mix the flour and salt on a clean dry surface or in a large mixing bowl until combined and make a well in the center of the flour.
  2. Pour the water in the well and mix the flour and water together with your hands until it forms a solid ball. Add more water/flour if needed.
  3. Knead the dough on a well-floured surface for 10 minutes. Split the dough into four balls of dough and cover three of them with plastic wrap.
  4. Roll out one segment at a time. Stretch the dough out until it's thin, approximately 1/16th of an inch thick. Make the pasta into long sheets, flouring between sheets.
  5. In a food processor add your drained tofu, cream cheese, salt, garlic cloves, and plant milk and pulse until a ricotta texture forms. Reserve ¼ cup of this to top the pasta with, then transfer the rest into a bowl and fold in your thawed & drained spinach.
  6. Lay out your sheet and scoop 1 tbsp of the ricotta & spinach mixture in a line, leaving about an inch between each scoop. Fold the sheet of pasta over itself to close the ravioli, and using a ravioli cutter, cut out the ravioli around each ball of ricotta.
  7. Bring a pot of water to a boil and salt well, cook the ravioli until they float, then drain.

To make the Bolognese sauce

  1. In a food processor or blender add your carrot, celery, onion, and garlic. Pulse until an almost paste forms.
  2. In a deep pot over medium heat, add your olive oil and your processed veggie mixture. Season with salt & pepper and chili flakes, cook over medium heat for about 10 minutes, stirring frequently.
  3. Add in your sausage and cook until just browned. Then add your wine and stir to deglaze the pan. Cook an additional 10 minutes.
  4. Add in your whole tomatoes (and juices), more salt & pepper and crushed red pepper to taste, and sprigs of basil. Bring to a boil, then reduce to a simmer and cover for 2 hours - stirring every 15 minutes or so.
  5. Remove the lid and add your vegan parmesan and butter. Adjust seasonings if necessary and cook for another 30 minutes.
  6. Serve on top of your ravioli with a scoop of reserved ricotta on top, and some fresh parsley or basil if desired. Enjoy!