Fresh Basil (Non-Cheese) Ravioli

This filling is not only gluten-free, but it is also casein-free and no one will ever know it! With the right touch of FRESH basil, this delicious filling will really wet the appetites of your family or friends. Kids love this one!


See my page with the ravioli recipe to make at home!

(Makes 20 full-size homemade raviolis)




1/3 cup fresh basil, finely chopped (leave it a bit irregular for more texture)

1- 8oz. tub Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese, if you prefer dairy)

1/3 cup plus 2 TBL Galaxy Foods Rice Grated Topping (OR use fresh grated parmesan cheese, if you prefer dairy)- taste and alter the parmesan to your taste



1. Mix all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.

2. Fill your ravioli shapes with approx. 1 heaping tsp and seal edges well.

3. Cook ravioli according to your own recipe or this one.


Miranda Jade Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

10 thoughts on “Fresh Basil (Non-Cheese) Ravioli

  1. Here are the ingredients for the Follow Your Heart Spread:

    ngredients: (vegan, gluten free, dairy free) Filtered Water, Palm Fruit Oil*, Soybean Oil*, Inulin, Soy Beans*, Non-GMO Soy Protein, Agave*, Salt, Soy Protein*, Lactic Acid (Vegetable Source), Rice Starch*, Lemon Juice Concentrate*, Natural Flavor* (Certified Organic Sunflower Oil and other Plant-Based Sources), Locust Bean Gum*, Xanthan Gum. *Certified Organic. Contains: Soy

    As you can see, it does have soy in it, which is too bad, but I’m used to that by now. Does anyone know of any non-soy cheese alternative? I heard something about maybe a nutty paste. It doesn’t really have to look or taste like dairy but it should at least complement the other ingredients in ravioli.

  2. There’s something about ravioli around Christmastime. It just seems so perfect! I’m so glad you have GFCF recipes on your website too. I’m not casein-free but I swear it seems most of the celiacs I know are allergic to casein, plus I know it’s a recommended diet for autistic kids.

  3. This is great because I think I’m sensitive to dairy now, or maybe I have a casein allergy. I don’t exactly know yet, but I’m definitely playing it safe by avoiding milk for a while. I will definitely give this recipe a try. I really hope this cheese substitute is good!

  4. Sweet. I saw this on the celiac listserv and I was very impressed that someone could highly recommend a gluten free dairy free ravioli recipe. Sounds tough to accomplish! I look forward to trying it though.

  5. Hi Tina thanks so much for continuing to put up recipes that are dairy-free or that you can make into dairy free by using substitutes but they still come out tasting good.

  6. Hmmm I will give this a try although I try not to have too much soy. It’s been shown to mess with our sex hormones and thyroid and it even has “anti-nutrients.” This stuff is NOT good! Still I’ll have some only every once in a while.

  7. Welllllll I’ve been very scared to try this “cheese” stuff but what the heck I’ll give it a try. I don’t think soy is very good for me at all. Thanks to @Erika for sharing her information on soy. It’s not really that good for you but if you have it every once in a while I don’t think it could be THAT bad.

  8. This is pretty good I have to say. It’s obviously nothing compared to real thing, but it’s been so long anyway since I had the real stuff that my memory of it is a little hazy and this is definitely good especially if you use a great gluten free sauce like cielo.

  9. Some people think I’m crazy for saying this, but I really prefer gluten-free ravioli over the regular stuff because I just feel waaaay better energy-wise and I don’t have that heavy uggh feeling that I get after Italian food. And you just eventually get used to the difference in taste. I also have a theory that grains don’t taste as good as we think they do. I think it’s a part of the grain addiction, just like when you’re a smoker you crave cigarettes but after you quit and you have one you’re like, “what the heck is this? this is disgusting!”

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