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
Scale
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.
