Creamy Tofu Ravioli

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Creamy Tofu Ravioli


  • 2 packages Cappello’s Butternut Squash Ravioli 

  • 16 ounces silken tofu, drained 

  • ½ cup almond milk

  • 2 cloves garlic 

  • 2 tablespoons fresh basil leaves 

  • 1 tablespoon fresh parsley 

  • ½ teaspoon kosher salt 

  • ½ teaspoon ground black pepper 

  • ¼ teaspoon red pepper flakes 

  • ⅛ teaspoon smoked paprika 


  • To a high-speed blender, add tofu, almond milk, garlic, basil, parsley, salt, black pepper, and smoked paprika. Blend until smooth.

  • Transfer to a 12-inch nonstick skillet placed over medium-low heat. Warm sauce while you cook the ravioli, about 5 minutes. 

  • Cook the ravioli: To a large pot, bring 3 quarts of water to a rolling boil. Add frozen ravioli and cook for 7-8 minutes. Drain water and add the cooked ravioli to the sauce. Toss to combine and transfer to bowls. Serve immediately. 

Kids Can Do

  • Add ingredients for the tofu sauce to the blender.