If you’ve been searching for a fresh, delightful twist on traditional Italian cuisine, then this Vegan Lemon Ricotta Ravioli Recipe is about to become your new favorite. Bursting with zesty lemon flavor balanced by creamy vegan ricotta, these ravioli are light yet satisfying, combining a silky pasta exterior with a luscious filling that’s both comforting and uplifting. Whether you’re a seasoned vegan or simply curious about plant-based cooking, this vibrant dish feels like a special occasion every time you make it.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, creating a perfect harmony of flavors and textures. The beauty of this Vegan Lemon Ricotta Ravioli Recipe lies in its simplicity — straightforward pantry staples come together to create something truly extraordinary.
- 2 cups all-purpose flour: This forms the base of your silky pasta dough, providing structure and elasticity.
- ½ teaspoon salt: Enhances the flavor of the dough, ensuring it’s well-seasoned.
- ¾ cup warm water: Hydrates the flour so the dough becomes pliable and smooth.
- 2 tablespoons olive oil: Adds richness and helps make the dough tender.
- 1 cup vegan ricotta: The creamy heart of the ravioli filling, achievable with store-bought or homemade from cashews or tofu.
- 1 tablespoon lemon zest: Injects vibrant citrus aroma and a fresh punch to the filling.
- 1 tablespoon lemon juice: Balances the richness of the ricotta with a bright tang.
- 1 tablespoon nutritional yeast: Offers a subtle cheesy flavor without dairy.
- ½ teaspoon salt: Accentuates all the delicate flavors in the filling.
- ¼ teaspoon black pepper: Adds a gentle hint of warmth to round out the taste.
- 2 tablespoons vegan butter or olive oil: For gently coating the ravioli after cooking to add richness and sheen.
- Fresh chopped parsley: A fragrant, colorful garnish adding a pop of herbal freshness.
- Additional lemon zest (optional): To boost the citrus brightness at serving.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Prepare the Pasta Dough
Start by whisking together the flour and salt in a mixing bowl to evenly distribute the seasoning. Then gradually add the warm water and olive oil, stirring just until a shaggy dough forms. Transfer the dough onto a floured surface and knead with your hands for about 5 to 7 minutes until it becomes smooth and elastic. Wrapping it in plastic wrap and letting it rest for 30 minutes at room temperature is key for that tender yet stretchy texture we love in homemade ravioli.
Step 2: Mix the Filling
While the dough rests, prepare the filling. In a small bowl, combine the vegan ricotta, fresh lemon zest, lemon juice, nutritional yeast, salt, and black pepper. Stir everything together until you have a creamy, vibrant mixture. This filling is the soul of the dish — the natural creaminess paired with the lemon’s brightness makes every bite absolutely crave-worthy.
Step 3: Roll Out the Dough
Once rested, divide the dough into two equal parts. Roll out each portion on a floured surface until it is incredibly thin, about 1/16 of an inch thick. Getting your dough this thin is what gives the ravioli that delicate bite and lets the filling shine.
Step 4: Assemble Your Vegan Lemon Ricotta Ravioli Recipe
Spoon small dollops of the lemon ricotta filling approximately one inch apart on one of the dough sheets. Lightly brush water around each dollop to act as glue, then carefully place the second sheet of dough over the top. Press the edges around each filling mound firmly to seal in the deliciousness. Use a knife, pastry cutter, or ravioli stamp to cut into individual ravioli pockets — each little parcel is packed with flavor and ready for its moment.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli in batches so they don’t stick together. As soon as they float to the surface, which usually takes 3 to 4 minutes, scoop them out with a slotted spoon — these delicate pillows only need a few minutes to cook through perfectly.
Step 6: Finish and Serve
Warm vegan butter or olive oil in a skillet and toss the cooked ravioli gently to coat them with a luscious, glossy finish. Sprinkle fresh chopped parsley and, if you love an extra citrus kick, a little more lemon zest right before serving. Your beautiful, aromatic vegan pasta masterpiece is ready to enjoy!
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
A sprinkle of fresh parsley not only adds vibrant color but also a fresh, herbal note that complements the lemon and ricotta beautifully. If you really want to amplify that citrus brightness, an extra pinch of lemon zest on top brings a lively fragrance and eye-catching appeal. A drizzle of high-quality olive oil or vegan butter ensures each ravioli glistens invitingly.
Side Dishes
This ravioli pairs wonderfully with light sides that won’t compete with its delicate flavor. Think crisp green salads with tangy vinaigrettes, roasted seasonal vegetables like asparagus or zucchini, or even a simple bowl of sautéed garlic spinach. These accompaniments keep the meal balanced and fresh while highlighting the star dish.
Creative Ways to Present
For an elegant touch, plate your Vegan Lemon Ricotta Ravioli Recipe with a drizzle of infused olive oil, a scattering of toasted pine nuts, or even edible flowers for a garden-fresh aesthetic. Serving the ravioli nestled on a bed of lemon-scented arugula or basil leaves adds a gourmet flair, turning your homemade creation into a restaurant-worthy experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftover ravioli, store them in an airtight container in the refrigerator for up to two days. Be gentle when handling them as the delicate pasta can become fragile after cooking. It’s best to toss them with a little vegan butter or oil before refrigerating to prevent sticking.
Freezing
You can freeze uncooked ravioli before boiling for up to one month. Place them on a parchment-lined tray so they don’t stick together, then transfer to a freezer-safe bag or container. When you’re ready to enjoy them, cook directly from frozen by adding an extra minute or so to the cooking time.
Reheating
To reheat cooked ravioli, gently warm them in a skillet with a bit of vegan butter or olive oil. Avoid microwaving if possible, as this can make the pasta tough. Tossing them gently in the pan warms them evenly while keeping their tender texture intact.
FAQs
Can I use store-bought vegan ricotta for this recipe?
Absolutely! Store-bought vegan ricotta works perfectly and makes the process even quicker, though homemade cashew or tofu ricotta can add an extra fresh, creamy element that’s hard to beat.
What if I don’t have nutritional yeast on hand?
If you don’t have nutritional yeast, you can omit it, but it does add a cheesy note that enhances the depth of the filling. A small amount of ground raw cashews or vegan parmesan substitute works as an alternative.
How thin should I roll the pasta dough?
Rolling the dough to about 1/16 inch thick is ideal. Thin dough gives the ravioli a delicate texture that melts in your mouth without being too fragile to handle.
Is it possible to make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend suitable for pasta, but the texture may vary. Adding a binder like xanthan gum often helps mimic the elasticity needed for rolling and shaping.
Can I prepare the ravioli filling ahead of time?
Definitely! The filling can be made a day ahead and stored in the fridge. This allows the flavors to meld beautifully, making your assembly process even smoother.
Final Thoughts
This Vegan Lemon Ricotta Ravioli Recipe is a true celebration of fresh, vibrant flavors wrapped in tender homemade pasta. It’s a dish that’s surprisingly easy to make yet feels incredibly special — perfect for sharing with family and friends or treating yourself to a lovely vegan meal. Trust me, once you taste these lemon-kissed, creamy pockets of joy, they’ll become a go-to in your cooking repertoire.
Print
Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegan
Description
Vegan Lemon Ricotta Ravioli is a deliciously light and refreshing Italian-inspired dish featuring tender homemade pasta filled with creamy vegan ricotta infused with zesty lemon flavor. This dairy-free, plant-based ravioli is perfect for those seeking a flavorful yet healthy main course that is easy to prepare from scratch using simple ingredients.
Ingredients
For the pasta dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water
- 2 tablespoons olive oil
For the filling:
- 1 cup vegan ricotta (store-bought or homemade from cashews or tofu)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
For serving:
- 2 tablespoons vegan butter or olive oil
- Fresh chopped parsley
- Additional lemon zest (optional)
Instructions
- Prepare the dough: In a mixing bowl, whisk together the flour and salt. Add the warm water and olive oil, stirring until a shaggy dough forms. Transfer to a floured surface and knead vigorously for 5 to 7 minutes until the dough becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten and make rolling easier.
- Make the filling: While the dough rests, combine vegan ricotta, lemon zest, lemon juice, nutritional yeast, salt, and black pepper in a small bowl. Mix thoroughly to ensure even distribution of flavors and set aside.
- Roll out the dough: Divide the rested dough into two equal portions. Using a rolling pin, roll each piece out on a floured surface until very thin, about 1/16 inch thick.
- Assemble the ravioli: Place small spoonfuls of the lemon ricotta filling spaced about 1 inch apart on one sheet of dough. Lightly brush water around the filling mounds to help seal. Carefully lay the second sheet of dough over the top, pressing around each filling mound to seal the edges and remove air pockets. Cut the sheet into individual ravioli using a knife, a pastry cutter, or a ravioli stamp.
- Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli in batches, cooking them for 3 to 4 minutes or until they float to the surface, indicating they are fully cooked. Remove with a slotted spoon and drain well.
- Sauté and serve: In a skillet, melt the vegan butter or warm the olive oil over medium heat. Gently toss the cooked ravioli in the skillet to coat evenly and warm through. Garnish with fresh chopped parsley and additional lemon zest if desired. Serve immediately for the best flavor and texture.
Notes
- The pasta dough can be prepared in advance and refrigerated overnight to develop flavor and texture.
- For homemade vegan ricotta, blend soaked cashews or crumbled tofu with lemon juice, garlic, and nutritional yeast until creamy and smooth.
- Leftover uncooked ravioli can be frozen on a baking sheet before transferring to an airtight container and stored up to 1 month.
- Be sure not to overfill the ravioli to prevent them from bursting while cooking.
- Use a light hand when sealing to avoid trapping air pockets which can cause the ravioli to open during boiling.
