If you’re on the lookout for a charming dish that bursts with bright flavors and comforting textures, this Vegan Lemon Ricotta Ravioli Recipe is like a little slice of Italian sunshine on your plate. The tender homemade pasta pillows cradle a luscious, tangy vegan ricotta filling that’s creamy, zesty, and utterly irresistible. Whether you’re a seasoned vegan cook or just eager to try something delightful and plant-based, these ravioli will quickly become one of your favorite go-to meals for both weeknight dinners and special occasions.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to achieving the perfect balance of texture and flavor in this Vegan Lemon Ricotta Ravioli Recipe. Each element enhances the dish, from the silky dough to the vibrant, creamy filling.
- 2 cups all-purpose flour: The foundation for your pasta dough, essential for that tender yet sturdy ravioli shell.
- ½ teaspoon salt: Adds subtle flavor to the pasta dough and balances the filling.
- 3 tablespoons olive oil: Used in the dough to create a smooth, pliable texture and in the sauce for richness.
- ¾ cup water: The perfect amount (adjust as needed) to bring the dough together without stickiness.
- 1 cup raw cashews (soaked for 4 hours): These are the star of the vegan ricotta, giving it creaminess without dairy.
- ¼ cup nutritional yeast: Adds a subtle cheesy flavor that complements the lemon perfectly.
- 1 tablespoon olive oil: Boosts richness in the filling.
- 1 tablespoon lemon juice: Brings bright, fresh acidity that wakes up the whole dish.
- Zest of 1 lemon: Adds fragrant citrus notes that make the filling sparkle.
- Salt and pepper, to taste: Vital for seasoning both dough and filling just right.
- Fresh basil (optional): A fragrant herb that adds a fresh, sweet edge to the filling.
- Fresh lemon slices: For garnish, bringing a zesty pop to each plate.
- Extra virgin olive oil: To finish and dress the cooked ravioli beautifully.
- Fresh herbs (e.g., basil, parsley): Adds color, aroma, and a lovely finishing touch.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Make the Pasta Dough
Begin by mixing your all-purpose flour with salt in a large bowl. Slowly drizzle in the olive oil and water while kneading the mixture until a smooth, elastic dough forms. It’s all about patience here — a good knead means your ravioli will have that perfect tender bite. Wrap the dough with plastic wrap and let it rest for 30 minutes, allowing the gluten to relax and making rolling out a breeze.
Step 2: Prepare the Vegan Ricotta
While the dough rests, drain your soaked cashews and pop them into a food processor along with nutritional yeast, olive oil, fresh lemon juice, zest, salt, and pepper. Blend everything until the texture is ultra-smooth and creamy, like traditional ricotta but entirely plant-based. If you love herbs, gently fold in freshly chopped basil to add that wonderful burst of freshness to the filling.
Step 3: Roll Out the Dough
Divide your rested dough into quarters and lightly dust a work surface with flour. Roll each piece out to roughly 1/16 inch thickness; if you have a pasta machine, this step is a dream for consistency. The goal is thin, delicate sheets that still hold their form when filled.
Step 4: Cut the Pasta
Carefully cut your rolled dough into rounds or squares using a cookie cutter or a knife. Consistency in shape helps everything cook evenly, and this step also gives your ravioli their signature little pillows of joy.
Step 5: Fill and Seal
Place about a teaspoon of that luscious vegan ricotta mixture in the center of each pasta piece. Lightly moisten the edges with water to act as glue, then fold the dough over and press firmly to seal the edges. This ensures the filling is safely tucked inside, with no sneak escapes during cooking.
Step 6: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Add the ravioli in batches and watch as they rise to the surface, typically after 3-4 minutes. This floating moment is your cue that they’ve reached perfect doneness. Use a slotted spoon to gently transfer them to a plate.
Step 7: Prepare the Sauce
In a warm pan, heat some olive oil over medium heat. You can sauté garlic or fresh herbs quickly if you want extra aroma and flavor. Toss your cooked ravioli in the oil just to coat them lightly, enhancing their silky texture and adding a subtle, fruity richness.
Step 8: Serve and Enjoy
Plate your vegan lemon ricotta ravioli with a generous drizzle of extra virgin olive oil, fresh herbs, and bright lemon slices. This final presentation creates a feast for the eyes and palate — simple, fresh, and utterly delicious.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
Garnishes elevate the dish from great to unforgettable. Fresh lemon slices bring a citrus zip that pairs beautifully with the creamy ricotta, while scattered fresh herbs like basil or parsley add color and a fragrant lift. Don’t forget a final glug of high-quality extra virgin olive oil for that silky finish.
Side Dishes
Keep sides light and complementary to let the ravioli shine. A crisp mixed green salad with a bright vinaigrette or roasted seasonal vegetables works perfectly. For a heartier meal, garlic sautéed spinach or a simple roasted asparagus can round things out without overshadowing the delicate flavors of the Vegan Lemon Ricotta Ravioli Recipe.
Creative Ways to Present
Want to impress guests? Serve your ravioli on elegant white plates for contrast, or nestle them on a bed of sautéed greens for a pop of color. Drizzle with a balsamic reduction or sprinkle crushed toasted pine nuts on top for added texture. You could also experiment by folding the ravioli into a light tomato sauce or tossing them with a handful of toasted breadcrumbs for a crunchy finish.
Make Ahead and Storage
Storing Leftovers
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Keep them separate or lightly coated in olive oil to prevent sticking. When you’re ready to enjoy again, they reheat beautifully with just a quick toss in a warm pan or gentle microwaving.
Freezing
You can freeze uneaten ravioli before cooking by placing them on a parchment-lined baking sheet in a single layer, freezing until solid, then transferring to a freezer-safe bag or container. This way, you can keep your Vegan Lemon Ricotta Ravioli Recipe ready for an easy weeknight meal whenever you crave it.
Reheating
For best texture, reheat frozen or refrigerated ravioli by gently boiling them for a few minutes until warmed through, or heat them in a skillet with a splash of olive oil to maintain that perfect tender bite. Avoid microwaving directly as it can make the pasta rubbery.
FAQs
Can I use other nuts instead of cashews for the vegan ricotta?
Absolutely! While cashews offer a creamy, neutral base, you can experiment with soaked almonds or macadamia nuts for different but delicious textures and flavors. Just note that each nut will bring its own subtle taste variation.
Do I need a pasta machine to make this ravioli?
Nope! A rolling pin works just fine if you don’t have a pasta machine. It might take a little extra effort to get the pasta thin enough, but patience and light flour dusting will do the trick beautifully.
How can I make sure my ravioli don’t stick together during cooking?
Be sure to drop them gently into plenty of boiling salted water without overcrowding the pot. Stir gently during the first minute to prevent sticking, and cook in batches if needed. Also, a light dusting of flour on the ravioli before cooking helps keep them separate.
Is the lemon flavor strong in this Vegan Lemon Ricotta Ravioli Recipe?
The lemon flavor is bright and fresh but not overpowering. It perfectly balances the creamy ricotta filling, leaving a subtle citrus zing that lifts the entire dish. You can always adjust the zest and juice according to your taste.
Can I freeze cooked ravioli?
Cooked ravioli are best enjoyed fresh or stored in the fridge for a short time. Freezing cooked ravioli can cause texture changes, so it is recommended to freeze them before cooking for the best results.
Final Thoughts
There’s just something incredibly satisfying about making your own pasta from scratch, especially when it’s filled with a vibrant, zesty vegan ricotta that sings with every bite. I truly hope this Vegan Lemon Ricotta Ravioli Recipe inspires you to roll up your sleeves and dive into the wonderful world of homemade pasta. It’s approachable, unforgettable, and sure to brighten any meal — trust me, your taste buds will thank you!
Print
Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lemon Ricotta Ravioli recipe offers a delicious, dairy-free alternative to traditional ravioli, featuring a creamy cashew-based ricotta filling infused with fresh lemon zest and herbs. Perfectly tender homemade pasta dough encases the flavorful filling, cooked to a delicate finish and lightly tossed in fragrant olive oil with fresh herbs for an elegant plant-based Italian meal.
Ingredients
Pasta Dough
- 2 cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- 3 tablespoons olive oil
- ¾ cup water (adjust as needed)
Vegan Lemon Ricotta Filling
- 1 cup raw cashews (soaked for 4 hours)
- ¼ cup nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh basil (optional)
To Finish
- Extra virgin olive oil
- Fresh herbs (e.g., basil, parsley)
- Fresh lemon slices
Instructions
- Make the Pasta Dough: In a large bowl, combine the flour and salt. Gradually add olive oil and water while kneading until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten.
- Prepare the Vegan Ricotta: Drain the soaked cashews and add them to a food processor with nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth and creamy. Fold in fresh chopped basil if using for added flavor.
- Roll Out the Dough: Divide the rested dough into four equal parts. On a floured surface, roll each piece out to about 1/16 inch thickness, using a pasta machine if available to get an even thin sheet.
- Cut the Pasta: Use a cookie cutter or knife to cut the dough sheets into rounds or squares, suitable for forming ravioli.
- Fill and Seal: Place about a teaspoon of the vegan ricotta mixture in the center of each pasta piece. Moisten the edges with water, fold over the dough, and press firmly around the edges to seal the ravioli tightly.
- Cook the Ravioli: Bring a pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes until they float to the surface, indicating they are cooked through. Use a slotted spoon to remove and transfer to a plate.
- Prepare the Sauce: Heat olive oil in a pan over medium heat. Optionally sauté some garlic or herbs for extra aroma. Toss the cooked ravioli gently in the oil to coat evenly.
- Serve: Plate the ravioli, drizzle with extra virgin olive oil, and garnish with fresh herbs and lemon slices for a vibrant, fresh finish.
Notes
- Soaking the cashews for at least 4 hours or overnight ensures a creamy texture in the vegan ricotta.
- Adjust water quantity as needed to achieve a smooth but not sticky pasta dough consistency.
- Using a pasta machine can help create evenly thin sheets for consistent ravioli thickness.
- Ensure ravioli edges are well sealed to prevent filling from leaking during cooking.
- Feel free to customize fillings with other herbs or add sautéed mushrooms for variety.
- Serve immediately for best texture and flavor.
