Vegan Spinach & Ricotta Ravioli with Sundried Tomato, Basil & Chilli Tapenade

10 min


15 min

Turn that no-meat frown upside down with this incredible dish. A double whammy of stunning Mediterranean flavours. Full of personality, silky smooth ravioli, tossed through a simple tapenade of fresh and vibrant ingredients.


  • 400g Pasta Vera Spinach and Ricotta Ravioli
  • 125g sun-dried tomatoes1/3 cup fresh basil leaves
  • 2 cloves garlic, roughly chopped
  • ½ chilli, deseeded, roughly chopped
  • 150g cup pitted olives, roughly chopped
  • 100ml olive oil
  • Juice of half a lemon
  • Salt and pepper


  1. Bring a pot of salted water to the boil.
  2. Add your Ravioli to the boiling water and cook according to the instructions on the packet.
  3. Meanwhile, in a food processor or using a hand blender with a tri-blade attachment, combine tomatoes, basil, garlic, and chili. Blend until the mixture is coarsely chopped.
  4. Slowly pour in the olive oil while blending until you achieve a beautifully chunky paste. If it’s too thick, you can drizzle in more oil until it reaches the desired consistency.
  5. Taste the mixture, and if needed, add lemon juice and season generously with salt and pepper.
  6. Once your Ravioli is cooked, drain it and transfer it to a serving bowl. Add the chopped olives and toss the tapenade through the hot Ravioli.
  7. To serve, if you can resist digging in right away, garnish with a grating of vegan parmesan and some chopped basil leaves.

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