Trying Naturli’s Vegan Ravioli

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naturli's vegan ravioli with butternut squash and sage

If there is one thing I wish we had more of, that would be vegan ravioli options. Most options out there are vegetarian at best as they are either made from egg or include cheese. The only vegan option which I was able to find in Denmark was Naturli’s Ravioli filled with butternut squash and sage. I decided to try them out but just cooking them as they were felt a bit boring so I added a few things to spice them up.

The result was actually quite satisfactory and I will likely repeat it. However, I do think that the ravioli are ridiculously expensive. $4 (27dkk) per portion and one portion is barely enough for one person. It would probably be a lot more budget-friendly to make your own ravioli which I hope I will get to do soon.

How I prepared the vegan ravioli

The ravioli are very simple to prepare on their own. They take around 2-3 three minutes to cook after being submerged in slightly salted, boiling water. However, to make them a bit more interesting I decided to serve them with some crispy rye bread after a friend of mine told me she does that with her pasta (such an awesome idea). Here is the recipe for the crispy rye bread.

ravioli with rye bread

Crispy Baked Rye Bread

Crispy baked rye bread – the perfect way to use up your rye bread if it expires soon or if you need some quick crackers.
Prep Time 5 mins
Cook Time 15 mins
Course Snack


  • rye bread
  • oil of choice I used olive oil
  • salt
  • any spice you like


  • Cut up your rye bread in small squares.
  • Place the bread in a large ball and sprinkle with a bit of olive oil and salt.
  • Mix the bread well into the olive oil and salt.
  • Lay the bread pieces onto baking paper and bake under 250°C/ 480°F for up to 10-15 minutes.
  • Check the bread often as it can burn quickly if you miss the sweet spot – you want it hard, crispy – but not burned.


  • You can add any spices you like to try different types of rye crackers. 
Keyword rye bread, snack

Step 2 of preparing the ravioli

After I had my rye bread baked and ready I put it in a bag and crushed it to get even tinier pieces. When my ravioli were done cooking I put them into a plate which I had lined up with some greens under – kale, spinach, rucola, whatever you like.

I sprinkled the ravioli with the rye bread flakes, added some melted salted vegan butter and finished with a bit of fresh parsley.


Vegan ravioli

How do you prepare your vegan ravioli? This post is not sponsored by Naturli.

Explore other vegan recipes here.

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