If you’re craving a pasta dish that feels both luxurious and light, look no further than this Vegan Lemon Ricotta Ravioli Recipe. It’s a delightful fusion of tangy lemon, creamy vegan ricotta, and delicate pasta that melts in your mouth. Perfectly balanced and packed with flavor, this recipe is a sure way to impress friends and family with a meal that’s entirely plant-based, fresh, and comforting. Whether you’re a seasoned vegan or simply exploring new culinary horizons, these ravioli offer a wonderfully bright twist on a traditional Italian favorite.
Ingredients You’ll Need
The beauty of this Vegan Lemon Ricotta Ravioli Recipe lies in its simple yet essential ingredients. Each component plays a vital role—the dough provides the perfect tender casing, the vegan ricotta gives you that luscious creaminess, and the lemon zest and juice add a fresh, zingy spark that elevates the entire dish.
- 2 cups all-purpose flour: The foundation for your pasta dough, it offers the right texture and structure for tender ravioli.
- 1/2 teaspoon salt: Enhances the dough’s flavor without overpowering it.
- 1/2 cup water: Binds the dough together and brings it to life.
- 1 tablespoon olive oil: Adds elasticity and a subtle richness to the pasta dough.
- 1 cup vegan ricotta: You can use store-bought or homemade from cashews or tofu, providing the creamy filling that mimics traditional ricotta beautifully.
- 1 tablespoon lemon zest: Injects bright citrus flavor to lift the filling.
- 1 tablespoon lemon juice: Balances the creaminess with a tangy pop.
- 1 tablespoon nutritional yeast: Offers a subtle cheesy note without dairy.
- 1/2 teaspoon garlic powder: Adds depth and a mild savory kick.
- 1/4 teaspoon black pepper: Provides a gentle heat that complements the lemon.
- Fresh basil or parsley for garnish: Introduces brilliant green color and fresh herbal aroma for serving.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Prepare the Pasta Dough
Start by mixing the all-purpose flour and salt in a large bowl. Slowly add the water and olive oil, stirring until the mixture forms a rough dough. Then, turn it out onto a floured surface and knead for about 5 to 7 minutes until your dough becomes smooth and elastic. Cover it with a damp towel and let it rest—this resting phase is crucial as it allows the gluten to relax, making your ravioli tender and easier to roll out.
Step 2: Make the Lemon Ricotta Filling
While the dough rests, combine the vegan ricotta, lemon zest, lemon juice, nutritional yeast, garlic powder, and black pepper in a separate bowl. Stir everything together until well blended and flavorful. This mixture is the heart of your Vegan Lemon Ricotta Ravioli Recipe, marrying creamy, tangy, and savory notes into every bite.
Step 3: Roll Out the Dough and Assemble Ravioli
Roll your rested dough into thin sheets with a pasta roller or a rolling pin. Aim for a delicate thickness that will cook quickly but still support the filling. Place small spoonfuls of the lemon ricotta filling about an inch apart on one sheet. Carefully top with a second sheet of dough, pressing gently around each mound of filling to seal the edges, ensuring no air pockets remain. Cut between the fillings to create charming ravioli squares.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3 to 4 minutes or until they float to the surface—a lovely sign they’re perfectly cooked. Use a slotted spoon to lift them out and serve immediately while warm and tender.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a pop of color and a burst of fragrant freshness. For an extra touch of indulgence, drizzle a little quality olive oil or a light lemon butter sauce made with vegan butter over the ravioli to enhance richness and flavor.
Side Dishes
This ravioli shines alongside simple, crisp sides. A fresh arugula salad with lemon vinaigrette or roasted seasonal vegetables adds balance, complementing the brightness of the lemon ricotta filling without overshadowing it.
Creative Ways to Present
For a striking presentation, plate the ravioli in a shallow bowl with a few fresh lemon slices and a sprinkle of nutritional yeast. Alternatively, layer the ravioli with a drizzle of your favorite vegan pesto or a roasted red pepper sauce to impress guests with both taste and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cooked ravioli, store them in an airtight container in the refrigerator for up to 2 days. To keep them from sticking together, toss lightly with a little olive oil before refrigerating.
Freezing
You can freeze uncooked ravioli by placing them in a single layer on a baking sheet until firm and then transferring them to a freezer-safe bag. This makes it easy to boil them directly from frozen whenever you want a quick and fresh meal.
Reheating
Reheat cooked ravioli gently by sautéing them in a pan with a touch of olive oil or warming them in a covered skillet over low heat. Avoid microwaving if possible to maintain their delicate texture.
FAQs
Can I make the vegan ricotta from scratch for this recipe?
Absolutely! Homemade vegan ricotta made from soaked cashews or tofu works wonderfully and allows you to control the flavor and texture to perfectly suit the Vegan Lemon Ricotta Ravioli Recipe.
Is it necessary to rest the pasta dough?
Yes, resting the dough for about 30 minutes allows the gluten to relax, which makes the dough easier to roll out thinly and results in tender ravioli that won’t shrink while cooking.
Can I use gluten-free flour for this recipe?
You can try a gluten-free flour blend, but results may vary since gluten gives traditional pasta its elasticity. If using gluten-free flour, consider adding xanthan gum and handle the dough gently to prevent cracking.
What’s the best way to prevent the ravioli from sticking while cooking?
Make sure your pot of water is generously salted and boiling gently, not vigorously. Also, cook ravioli in batches so they have enough space to float freely without sticking to each other or the pot’s bottom.
Can I add other herbs or spices to the filling?
Definitely! While basil and parsley work beautifully as garnishes, feel free to experiment with fresh thyme, oregano, or even a pinch of smoked paprika for a creative twist on the classic Vegan Lemon Ricotta Ravioli Recipe.
Final Thoughts
There’s something truly special about making your own pasta filled with bright, vibrant flavors, and this Vegan Lemon Ricotta Ravioli Recipe captures that magic perfectly. It’s a dish that’s as joyful to prepare as it is delicious to eat. I encourage you to dive in, get your hands doughy, and enjoy a taste of homemade Italian-inspired comfort that celebrates plant-based cooking at its finest.
Print
Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegan
Description
Delight in this refreshing Vegan Lemon Ricotta Ravioli, featuring delicate homemade pasta pockets filled with a creamy, tangy vegan ricotta blend infused with bright lemon zest and juice. Perfect as a light yet satisfying Italian main course, this recipe is entirely plant-based, offering a healthy and flavorful alternative to traditional ricotta ravioli.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 1 tablespoon olive oil
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
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Garnish
- Fresh basil or parsley
- Optional: Olive oil for drizzling
Instructions
- Prepare the Dough: In a large bowl, mix the all-purpose flour and salt. Gradually add the water and olive oil while stirring until a dough begins to form. Transfer the dough to a floured surface and knead vigorously for 5–7 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Make the Filling: While the dough rests, combine the vegan ricotta, lemon zest, lemon juice, nutritional yeast, garlic powder, and black pepper in a bowl. Stir thoroughly to blend all ingredients into a smooth, tangy filling. Set aside to allow the flavors to meld.
- Roll Out the Dough: Using a pasta roller or rolling pin, roll the rested dough out into thin sheets, approximately 1/16 inch thick. Make sure the sheets are even to ensure consistent cooking.
- Assemble the Ravioli: Lay one sheet of dough on a clean work surface. Place small spoonfuls (about 1 teaspoon) of lemon ricotta filling spaced approximately 1 inch apart across the sheet. Cover with a second sheet of dough. Gently press around each filling mound to seal the dough layers together, removing air pockets. Cut into individual ravioli squares using a knife or pastry cutter, ensuring edges are firmly pressed together to prevent filling from leaking.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches to avoid overcrowding. Cook for 3–4 minutes or until they float to the surface, indicating they are done. Remove using a slotted spoon and transfer to serving plates.
- Serve: Garnish the warm ravioli with freshly chopped basil or parsley. Optionally, drizzle with olive oil or a light vegan lemon butter sauce for extra flavor. Serve immediately for best taste and texture.
Notes
- You can freeze uncooked ravioli in a single layer on a baking sheet. Once frozen, transfer to a sealed container and cook directly from frozen by adding an extra minute to the boiling time.
- For a richer flavor, serve with a light lemon butter sauce made from vegan butter, lemon juice, and fresh herbs.
- This recipe is versatile; vegan ricotta can be homemade from cashews, tofu, or store-bought varieties.
- Ensure dough is rolled thin enough for delicate ravioli but sturdy enough to hold filling without tearing.
