Recipe by: Vegaliano by Claudia

Serving Size: This recipe serves 2 people, perfect for a cozy dinner or lunch!

One of the things we missed most when switching to a plant-based lifestyle was ravioli—that iconic comfort food from Italian cuisine that feels like a warm hug on a plate. As much as we love experimenting in the kitchen, even seasoned chefs know that getting ravioli just right takes time, skill, and patience. So, discovering delicious vegan ravioli we could simply pick up and cook was a game-changer. It instantly elevated our meals and became a go-to for when we wanted something comforting, satisfying, and authentically Italian—without the hours in the kitchen.

This vegan ravioli dish, made with Gondino vegan parmesan cheese, creamy artichoke and pea pesto, and topped with crispy vegan bacon, is pure magic. The mix of textures—the tender pasta, velvety pesto, and crunchy bites of "bacon"—brings layers of richness and depth to each mouthful. Gondino adds that perfect cheesy, umami-packed finish that ties everything together. Whether you're cooking a quick lunch for yourself or impressing guests with an effortless yet gourmet meal, this dish delivers on both taste and presentation. It’s comfort food with a conscious twist, and proof that vegan Italian food truly can have it all.

Fun Fact About Pesto in Italian Cuisine: Pesto originated in Genoa, in the northern region of Italy, and its name comes from the word “pestare,” meaning “to crush,” referring to the traditional method of grinding the ingredients. While Pesto alla Genovese (the basil pesto) is the most famous, Italians have created numerous variations, including those made with artichokes, sun-dried tomatoes, and even peas!

Ingredients:

• 1 pack of vegan ravioli
• Gondino grated vegan cheese
• 1 jar of artichoke and pea pesto
• Olive oil
• Vegan bacon (to taste)

Instructions:

1. Boil the Ravioli: Begin by boiling the ravioli according to the package instructions. Make sure they are cooked to perfection, soft and tender.
2. Prepare the Pesto Sauce: While the ravioli is cooking, heat some olive oil in a pan. Add the vegan bacon and cook until crispy. Once the bacon is crispy, add the artichoke and pea pesto to the pan, mixing it well with the vegan bacon. Let it cook for a couple of minutes to allow the flavors to meld.
3. Combine: Once the ravioli is done, drain it and add it directly to the pan with the pesto sauce. Gently toss the ravioli in the pesto until it is well-coated.
4. Serve: Plate the ravioli and top with a generous sprinkle of Gondino grated vegan cheese. Serve hot and enjoy!

This Vegan Ravioli with Gondino, artichoke and pea pesto, and crispy vegan bacon is an easy and indulgent meal that brings the flavors of Italy right to your plate. The creamy, tangy pesto and savory elements make it the perfect choice for a comforting dinner or lunch. Try this recipe today and share your creations with us on Instagram using #VegalianoEats!

Tip: Feel free to switch up the pesto with your favorite variation—try a sun-dried tomato pesto or a classic basil pesto for a different flavor profile. You can also add some sautéed spinach or arugula for extra freshness.