For the Ravioli Crust:

2 cups all-purpose flour

1/2 teaspoon salt

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

1/2 cup, plus 3 Tablespoons water


For the Filling:

1/2 (14 ounces) package extra-firm tofu, drained and pressed

1/4 cup plain hummus

1/4 cup nutritional yeast, plus more for topping

1 Tablespoon lemon juice

1 teaspoon dried basil leaves (or Italian seasoning blend)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper


For the Mushrooms:

8 ounces cremini or button mushrooms, stalks removed and sliced

2 cups spinach, chopped

2 garlic cloves, minced

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

Parsley, chopped, for garnish


  1. In a large bowl, add flour and salt; stir to combine. Add Pompeian Robust Extra Virgin Olive Oil and water. Stir until a dough forms, then use your hands to form a ball. On a lightly floured surface, knead dough ball a few times until it is smooth. Divide the dough into two equal pieces. Set aside.
  2. In a medium bowl, crumble tofu into small pieces. Add the remaining filling ingredients. Stir until fully combined.
  3. Bring a large pot of water to a boil.
  4. Using a rolling pin, roll out each piece of dough until it is about 1/8-inch thick. Cut one piece into as large of a rectangle as you can make; place this on top of the other sheet of dough, then cut the bottom sheet into a rectangle the same size as the top. Take the top sheet of dough off of the bottom one so that they are both lying flat.
  5. On one dough rectangle, add spoonful of filling 1-inch apart. With your fingers, add water to the all areas of the dough around the filling. Place the other dough sheet on top. Cut the dough in between the spoonful of filling, creating ravioli squares. With a fork, press the edges of each ravioli square together to seal.
  6. Add ravioli to the boiling water; cook for 5 minutes, or until ravioli float to the top. Drain and rinse with cold water.
  7. In the same pot over medium heat, add a few Tablespoons of water. When hot, add mushrooms; cook for 5-7 minutes until tender. Add spinach and garlic; cooking for about 1-2 minutes until the spinach is wilted and the garlic is fragrant. Turn off heat. Add ravioli and Pompeian Robust Extra Virgin Olive Oil; stir to combine.
  8. Serve ravioli and mushrooms with a garnish of fresh parsley.