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
Scale
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.
