Date Night Vegan Ravioli Bake

Looking for a quick and easy vegan date night dinner? Bring on the romance by making this super simple wonton ravioli bake packed with veggies and topped with vegan cheese!

This post is sponsored by the Be Heart Healthy promotion at Publix. The opinions and text are all mine.

There is something so romantic about making a home cooked meal on Valentine’s day, isn’t there?

Forget long wait times for a good table or sitting in a crowded restaurant. Stay in and make this amorous ravioli bake made with enchanting ingredients.

Tips for making this vegan dinner

• Make sure you thaw the Green Giant riced veggies at room temperature. I prefer thawing them out on the kitchen counter over microwaving them. This way, they cook evenly when you cook them on the stove-top
• Once you have thawed the riced veggies, squeeze out all the excess water. This way, your ravioli filling will not be a soggy mess.
• Use wonton wrappers over making your own dough, if you are short on time. If you have time, you can make your own dough using simple ingredients
• The fruit spread provides flavor and is also a great way to deglaze the pan.
• You can add crushed walnuts to the filling, or you can add them to the marinara sauce. Either way, it will leave you love yearning for more!
• Don’t forget to drop oil in the boiling water before you add the filled ravioli. This will prevent them from sticking to each other while they are boiling.
• Serve the vegan ravioli bake right out of the oven. It’s best when served piping hot.

Questions about making this pasta bake

Best things about this pasta bake

1. It’s the budget friendly ingredients in this recipe. It’s definitely cheaper than a 5-star restaurant.
2. The unique flavors of these ravioli make it stand out! The sweet, salty, tangy and nutty flavors in it are like no other ravioli recipe.
3. It has vegan friendly ingredients.
4. It’s so easy to make! From the kitchen novice to a seasoned chef, anyone can make it in their home kitchen.

A few more ravioli recipes

Vegan ravioli with carnival squash

Tomato ravioli

Wonton ravioli with brown butter sauce

Thank you for reading my recipe! If you like this romantic vegan dinner, please feel free to rate it below and leave me a comment. I would love to know your thoughts and any suggestions you have.

How to Make Vegan Ravioli Bake

Pre-preparation – About 1-2 hours before you start the cooking process, remove the riced veggie from the freezer and let it thaw on your kitchen counter for about 1 hour. When you are ready to cook, preheat oven to 375°

Making the ravioli filling

1. Heat a stainless-steel pan on low heat and add oil after 30 seconds. Add the chopped garlic to the oil and stir it quickly.
2. After 30 seconds, add the onions and let them brown for 2 minutes. Keep the heat on low.
3. While the onions are cooking, squeeze out any excess water from the thawed riced veggies. Add the riced veggies to the pan and stir
4. Add the Italian seasoning, nutmeg, salt and lemon pepper to the pan. Stir well and let it cook for about 5 minute or until the veggies start to brown
5. While the veggies are cooking, mix the vegan cream cheese and almond milk.
6. Make the vegan cream cheese into a liquid consistency. Don’t worry if it is lumpy.
7. Move the veggies to one side of the pan. Add the fruit spread and mix it around in the rest of the pan. The spread will start to deglaze it and start to have a liquid consistency.
8. Mix the fruit spread with the riced veggies and add the cream cheese mixture to it.
9. Mix well and heat until all the liquid has dissipated. It should be about 5 minutes. Add the crushed walnuts and mix it one last time.

Filing the wontons

1. Place one wonton wrapper on a chopping board. Place it so that it looks like a diamond shape
2. Place 1 tsp of the riced veggies filling in the middle of the wrapper
3. Brush a little almond milk on the edges of the wrapper
4. Take the right corner of the diamond and fold it over the filling
5. Take the left corner of the diamond and fold it over the filling
6. Do the same to the bottom
7. Close the pocket by folding over the top corner. Gently press down the ravioli to flatten it a little.

1. Place the folded ravioli on a plate
2. Cover with a wet paper towel so that it doesn’t dry out. You can also use a wet tea towel
3. Make more raviolis using up all the filling. It should make about 16 pieces (8 for you and 8 for your love!)

Boiling the wonton ravioli

1. Heat a pasta pot (or a large saucepan) with water and bring it to a boil.
2. While the water is boiling, spray a baking dish (My baking dish is 8in in length 5.75in wide and 2in for height).
3. Add the salt and extra virgin olive oil to the boiling water
4. When it starts to boil, add the wonton ravioli SLOWLY. It will splash back and you don’t want that! Add the wonton ravioli one at a time.
5. The ravioli will sink towards the bottom and will stay there for a few minutes. Once they start to rise (about 3 minutes), strain out the ravioli. I like to strain it one at a time.

Baking the vegan ravioli

1. As you pull out the ravioli, place it in the oiled baking dish
2. Add the sauce after each layer. This will make sure that the raviolis don’t stick together.
3. I made 2 layers of the ravioli. On the top, I added more sauce to cover the whole baking dish.
4. I topped it with arugula (optional) and vegan mozzarella cheese. Then, the baking dish happily went into the oven to be baked to perfection!
5. Cook in the oven for 15 minutes or when you see the cheese start to melt. Don’t let the cheese brown or turn crispy.

Make sure you are wearing oven mitts when you pull out the dish from the oven. Plate it and serve immediately.

Date Night Ravioli Bake

Rini

A simple vegan ravioli bake made with delicious ingredients! It's a perfect romantic, date night dinner recipe. Using vegan wontons and baked in the oven!

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 2 People

Calories 789 kcal

Equipment

• 8″ rectangle baking dish (Stoneware)
• Strainer
• Colander
• Stainless Steel Sauce Pan

Ingredients

  

1x2x3x

For the ravioli filling

• 2 Tbsp extra virgin oil
• 1 tsp garlic grated, about 2-3 cloves
• ¼ cup onions diced
• 1½ cup Green Giant Riced Veggies
• 1½ Tbsp Italian seasoning
• ⅛ tsp nutmeg
• 1 tsp salt adjust to taste
• ½ tsp lemon pepper
• 1½ tsp Polaner All Fruit Spread
• ¼ cup vegan cream cheese
• 2 Tbsp almond milk
• 1½ Tbsp Fisher Chef’s Naturals Walnuts roughly chopped

For the wonton ravioli

• 16 wonton wrappers egg free, gluten-free version.
• 1 Tbsp Elmhurst Unsweetened Plant Based Milk for basting

For boiling the ravioli

• water for boiling about 7 cups
• ½ tsp salt
• 2 Tbsp extra virgin olive oil

For baking the ravioli

• cooking spray
• 2 cups Victoria Marinara Sauce
• ¼ cup arugula optional
• vegan mozzarella cheese shredded

Instructions

 

Making the ravioli filling

• Pre-preparation – About 1-2 hours before you start the cooking process, remove the riced veggie from the freezer and let it thaw on your kitchen counter for about 1 hour. When you are ready to cook, preheat oven to 375°
  
• Heat a stainless-steel pan on low heat and add oil after 30 seconds. Add the chopped garlic to the oil and stir it quickly.
• After 30 seconds, add the onions and let them brown for 2 minutes. Keep the heat on low.
• While the onions are cooking, squeeze out any excess water from the thawed riced veggies. Add the riced veggies to the pan and stir
• Add the Italian seasoning, nutmeg, salt and lemon pepper to the pan. Stir well and let it cook for about 5 minute or until the veggies start to brown
• While the veggies are cooking, mix the vegan cream cheese and almond milk.
• Make the vegan cream cheese into a liquid consistency. Don’t worry if it is lumpy.
• Move the veggies to one side of the pan. Add the fruit spread and mix it around in the rest of the pan. The spread will start to deglaze it and start to have a liquid consistency.
• Mix the fruit spread with the riced veggies and add the cream cheese mixture to it.
• Mix well and heat until all the liquid has dissipated. It should be about 5 minutes. Add the crushed walnuts and mix it one last time.

Filing the wontons

• Place one wonton wrapper on a chopping board. Place it so that it looks like a diamond shape
  
• Place 1 tsp of the riced veggies filling in the middle of the wrapper
• Brush a little almond milk on the edges of the wrapper
• Take the right corner of the diamond and fold it over the filling
• Take the left corner of the diamond and fold it over the filling
• Do the same to the bottom
• Close the pocket by folding over the top corner. Gently press down the ravioli to flatten it a little.
• Place the folded ravioli on a plate
  
• Cover with a wet paper towel so that it doesn’t dry out. You can also use a wet tea towel
• Make more raviolis using up all the filling. It should make about 16 pieces (8 for you and 8 for your love!)

Boiling the wonton ravioli

• Heat a pasta pot (or a large saucepan) with water and bring it to a boil.
  
• While the water is boiling, spray a baking dish (My baking dish is 8in in length 5.75in wide and 2in for height).
• Add the salt and extra virgin olive oil to the boiling water
• When it starts to boil, add the wonton ravioli SLOWLY. It will splash back and you don’t want that! Add the wonton ravioli one at a time.
• The ravioli will sink towards the bottom and will stay there for a few minutes. Once they start to rise (about 3 minutes), strain out the ravioli. I like to strain it one at a time.

Baking the vegan ravioli

• As you pull out the ravioli, place it in the oiled baking dish
  
• Add the sauce after each layer. This will make sure that the raviolis don’t stick together.
• I made 2 layers of the ravioli. On the top, I added more sauce to cover the whole baking dish.
• I topped it with arugula (optional) and vegan mozzarella cheese. Then, the baking dish happily went into the oven to be baked to perfection!
• Cook in the oven for 15 minutes or when you see the cheese start to melt. Don’t let the cheese brown or turn crispy.
• Make sure you are wearing oven mitts when you pull out the dish from the oven. Plate it and serve immediately.

Notes

• The calorie information is approximate.  Consult your Nutritional consultant for a complete profile of the nutrition. 

Tips for making this date night ravioli bake:

• Make sure you thaw the Green Giant riced veggies at room temperature. I prefer thawing them out on the kitchen counter over microwaving them. This way, they cook evenly when you cook them on the stove-top
• Once you have thawed the riced veggies, squeeze out all the excess water. This way, your ravioli filling will not be a soggy mess.
• Use wonton wrappers over making your own dough, if you are short on time. If you have time, you can make your own dough using simple ingredients
• The fruit spread provides flavor and is also a great way to deglaze the pan.
• You can add crushed walnuts to the filling, or you can add them to the marinara sauce. Either way, it will leave you love yearning for more!
• Don’t forget to drop oil in the boiling water before you add the filled ravioli. This will prevent them from sticking to each other while they are boiling.
• Serve the vegan ravioli bake right out of the oven. It’s best when served piping hot.

Nutrition

Calories: 789kcal

Keyword How to make vegan ravioli, vegan pasta bake

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