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
Scale
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.
