Kamut Ravioli filled with Almond Ricotta and Spinach in Marinara sauce is a perfect meal for all the Italian lovers out there. It is comforting, flavorful and highly nutritious.

Kamut Ravioli filled with Almond Ricotta and Spinach in Marinara sauce.

Italian cuisine is super easy to veganize and this Kamut Ravioli Marinara is one of the perfect examples. Well, Marinara sauce can be served with any pasta, such as spaghetti, penne or whatever is your favorite. However, I decided to make Kamut Ravioli filled with cashew Ricotta. It is actually quite easy, especially with the help of Ravioli press. The cashew Ricotta is also worth making, because it is a pure delight. Not to forget, it is quite unlikely that you can find vegan Ravioli like this in a supermarket. If you have, please let me know! Oh and by the way, if you make extra, you can freeze it too. I will make note about that in the recipe.

Working with Kamut flour is also quite easy, yet I mainly choose it for its nutritional value. Kamut as well as Spelt are Ancient grains that have not been hybridized. For this reason they are richer in protein, amino acids, vitamins, and minerals than modern wheat. You can read more about Kamut HERE. For those of you who prefer gluten free, you may check AUTUMN GNOCCHI or SUMMER FETTUCCINE both delicious.

Kamut Ravioli filled with Almond Ricotta and Spinach in Marinara sauce.

By the way, I was thinking that this recipe could be also use to make Tortellini, if you are up to the challenge. I may try sometimes in the future, when I have some extra time. In any case, I would love to hear about your pasta making experience. So please let me know if you have made it from scratch yet, or you are planning to. And if you have any questions or suggestions, please CONTACT ME anytime. I wish you a wonderful week!


Lena Novak – Lena’s Vegan Living
Kamut Ravioli filled with Almond Ricotta and Spinach in Marinara sauce is a perfect meal for all the Italian lovers out there. It is comforting, flavorful and highly nutritious.
Vegan – Cholesterol Free – Refined sugar Free
5 from 4 votes
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 30 minutes
Course dinner, lunch, Main Course
Cuisine Italian, Vegan
Servings 4
Calories 466 kcal


  • 1 Food processor
  • 1 Mini ice cream scoop
  • 1 Ravioli cutter (or cutter of your choice)


  • 2 cups whole grain Kamut
  • 1 cup aquafaba liquid from canned chickpeas
  • ¼ cup water
  • 1 tsp Himalayan pink salt 1tsp
  • 1 ½ cup blanch almonds soaked for 6 hours and rinsed
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • Garlic powder to taste
  • Himalayan pink salt to taste
  • 1 cup water
  • 1 ½ baby spinach
  • 3 tomatoes medium size
  • 1 ½ sundried tomatoes oil free, soaked for 15min in two cups of water. Do not rinse
  • 6 cloves of garlic cut in halves
  • Garlic powder to 1tsp
  • Dry basil 1tbs
  • Himalayan pink salt to taste
  • Cayenne pepper to taste
  • 2 tbsp olive oil extra virgin


  • Mix all ingredients in a bowl; you may add more water if needed, by adding 1tbs at the time, until you get the perfectly smooth texture.
  • Kneel the dough on floured surface for couple of minutes and shape a ball.
  • Wrap the ball in a plastic a place in a refrigerator for 30min.
  • When ready, roll the dough on a well floured surface.
  • By using a cutter, cut out a circle and fill with Almond Ricotta by using mini ice cream scoop.
  • Apply little bit of water with your finger or brush around the edges, close the cutter and press down.
  • Place each piece on floured surface.
  • When ready, bring water to boil and carefully dip in each tortellini by using pasta spoon.
  • Cook for 5 minutes and remove carefully again with pasta spoon.
  • Serve Marinara or sauce of your choice.
  • Top with vegan Parmesan and fresh herbs.
  • Mince the spinach in a food processor by pressing the pulse button and transfer into a bowl.
  • Blend all the remaining ingredients in a food processor until smooth.
  • Transfer into a bowl with spinach and mix thoroughly.
  • Adjust the taste, cover with lid or plastic warp and store into a refrigerator.
  • Clean and dice the onion, garlic and tomatoes (you may peal the skin first if you wish).
  • On a heated oil, sauté the onion for few seconds, add the garlic and stir until translucent.
  • Add tomatoes with seasoning and stir thoroughly.
  • Reduce the heat and cover with lid for 5 minutes.
  • When ready, blend with sundried tomatoes in a food processor until smooth.
  • Transfer to a pot and adjust the flavor.
  • Heat it up before serving.


This Ravioli can is freezable, as long as properly sealed in a container or plastic bag. Make sure you arrange the pieces side by side, so they do not stick. If you are adding a second layer, make sure you separate it from the bottom layer with a wax paper or plastic wrap. 
To find out more about Ravioli dough press please click HERE. You can also get the smaller size if you wish to make them smaller. There are all different types on AMAZON FOR EXAMPLE THIS ONE, which I also have, but I decided to use the bigger one, since it was my first time making ravioli. However, it is really easy.


Serving: 185gramsCalories: 466kcalCarbohydrates: 57gProtein: 16gFat: 23gSaturated Fat: 2.1gPolyunsaturated Fat: 0.917gMonounsaturated Fat: 5.176gSodium: 628mgPotassium: 593mgFiber: 12gSugar: 6.4gVitamin A: 81.19IUVitamin C: 15.3mgCalcium: 115mgIron: 4.2mg
Keyword easy ravioli recipe, how to make ravioli, Italian recipe, Marinara recipe, vegan ravioli recipe, vegan Ricota recipe
Tried this recipe?Let us know how it was!
[instagram-feed feed=1]
Notify of

Inline Feedbacks
View all comments
Would love your thoughts, please comment.x