easy Tomato Ravioli recipe

Tomato Ravioli

Homemade ravioli made with pureed tomato
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 2 people
Calories 316kcal
Author Healing Tomato


For the Tomato Ravioli


  • Partially peel both squashes
  • Shred the squashes in long strips
  • Puree the Campari tomatoes in a food processor
  • Using a nylon sieve, separate the pulp and the liquid (See Notes)
  • Place the all purpose flour into a mixing bowl and add the tomato liquid little by little.
  • Keep kneading the dough as you add the tomato puree
  • Knead well and make a ball
  • Wrap the dough bowl in a plastic wrap and set aside for 20 minutes
  • In a small frying pan, add the oil and allow it to warm
  • Add the shredded squash to the oil and stir
  • Add the salt and pepper.
  • Once the squash starts to brown a little, turn of the heat and allow it to cool
  • Take the dough and cut it into 4 equal parts. See notes
  • Roll the dough making liberal use of all purpose flour to roll the dough
  • Make the thickness to be about 2" high and allow the dough dry slightly
  • Cut out about 2 inch squares
  • Add the squash filling about 1/3 of the way from the edge of the left side
  • Take the right side of the Tomato Ravioli and fold it over the stuffing
  • Use a fork to seal the edges of the ravioli
  • Do the same until you run out of filling
  • Set the filled tomato ravioli aside for about 15 minutes
  • In a small pan, bring about 3 cups of water to almost a boil
  • While water is boiling, take a tray and line it with paper napkins.
  • Add the filled raviolis slowly and allow them to rise
  • When they rise, use a strainer to remove them from the water
  • Place the raviolis in the tray with the napkin
  • Allow them to cool
  • In a small frying pan, add the butter and allow it to melt over medium heat
  • Add the ravioli and a little water.
  • Stir fry the tomato ravioli for a few minutes but do not over cook it
  • Serve with my vegan mushroom stroganoff sauce


- You can discard the pulp if you like, but, personally, I use it in place of vegetable stock
- If you don’t want to use all 4 pieces of the dough, you can freeze the rest. It will last about three weeks when frozen


Serving: 15g | Calories: 316kcal | Carbohydrates: 57g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1183mg | Potassium: 699mg | Fiber: 5g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 43.9mg | Calcium: 59mg | Iron: 4.2mg