Description
This Vegan Lemon Ricotta Ravioli recipe offers a delightful plant-based twist on traditional Italian pasta, combining homemade pasta dough with a zesty, creamy vegan ricotta filling. Perfect for a comforting main course, this dish balances fresh lemon flavors with a garlicky butter sauce, topped with fresh herbs for a vibrant finish.
Ingredients
Scale
For the Pasta Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon olive oil
For the Filling
- 1 cup vegan ricotta (made from tofu or cashews)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
For Serving
- 2 tablespoons vegan butter or olive oil
- 2 cloves garlic, minced
- Fresh basil or parsley
- Optional: extra lemon zest for garnish
Instructions
- Make the Pasta Dough: In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the warm water and olive oil. Stir together gently until a dough forms, then transfer to a floured surface and knead for 5–7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Prepare the Filling: While the dough rests, in a bowl, mix together the vegan ricotta, lemon zest, lemon juice, nutritional yeast, salt, and black pepper. Taste the mixture and adjust seasoning if needed to balance the lemony brightness and savory notes.
- Roll Out the Dough: After resting, divide the dough into two equal portions. Using a pasta machine or a rolling pin, roll each portion into thin sheets, being careful to maintain even thickness to ensure proper cooking and texture.
- Assemble the Ravioli: Place teaspoons of the prepared lemon ricotta filling approximately 1 inch apart over one sheet of the rolled dough. Lightly brush water around each mound of filling to act as glue. Carefully lay the second sheet of dough over the top. Press gently around each filling mound to seal the edges, ensuring there are no air pockets. Cut the sealed dough into individual ravioli shapes using a knife, pastry cutter, or ravioli stamp.
- Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Cook the ravioli in batches for 3–4 minutes or until they float to the surface, indicating they are done. Remove with a slotted spoon and set aside, keeping warm.
- Prepare the Sauce: In a skillet, melt the vegan butter or heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned, to infuse the oil with a mild garlic flavor.
- Toss and Serve: Gently toss the cooked ravioli in the garlic-infused butter or oil sauce to coat them evenly. Plate the ravioli and garnish with fresh basil or parsley along with a sprinkle of extra lemon zest for enhanced brightness and visual appeal. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- You can use store-bought vegan ricotta or make your own by blending tofu or soaked cashews for a creamy texture.
- Add a pinch of turmeric to the filling to give it a warm color or incorporate chopped spinach leaves for extra nutrients and a hint of green.
- The assembled ravioli freeze well before cooking, making this recipe perfect for meal prep; just cook from frozen with an additional minute or two in boiling water.
