If you are looking for a delightful dish that brings a burst of fresh, zesty flavor with creamy comfort, this Vegan Lemon Ricotta Ravioli Recipe is an absolute must-try. It’s a beautiful fusion of tender homemade pasta and a luscious lemon-infused vegan ricotta filling that brightens every bite. Whether you’re a longtime vegan or simply curious about plant-based dishes, this ravioli offers a perfect balance of tangy lemon, rich almond or cashew ricotta, and aromatic herbs that make it irresistibly delicious and uniquely satisfying.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that work together to create that perfect combination of flavors and textures. Each item plays a vital role, from the smooth dough that forms the ravioli shells to the vibrant lemon and herb filling that steals the spotlight.
- All-purpose flour (2 cups): The foundation for your pasta dough, providing structure and the right chewiness.
- Salt (1/2 teaspoon): Enhances the flavor in the dough and filling, ensuring everything tastes balanced.
- Water (1/2 cup): Hydrates the flour to create a smooth, pliable dough that’s easy to roll out.
- Olive oil (1 tablespoon): Adds silkiness to the dough and richness for a tender bite.
- Vegan ricotta, 1 1/2 cups (almond or cashew-based): Creamy and nutty, it’s the heart of the filling that mimics traditional ricotta perfectly.
- Lemon zest (1 tablespoon): Infuses bright citrus notes that awaken the palate.
- Lemon juice (2 tablespoons): Provides tang and acidity to brighten the filling.
- Nutritional yeast (1 tablespoon): Adds a subtle cheesy flavor without any dairy.
- Garlic powder (1/4 teaspoon): Gives a gentle savory depth without overpowering the lemon.
- Salt and black pepper (to taste): Season the filling perfectly to your preference.
- Fresh chopped basil (2 tablespoons): Adds freshness and a herbal hint that complements the lemon beautifully.
- Vegan butter or olive oil (1 tablespoon, for serving): Used to gently coat the cooked ravioli, adding richness and preventing them from sticking.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Prepare the Dough
Start by combining your all-purpose flour and salt in a large bowl. Slowly pour in the water and olive oil while stirring until a shaggy dough starts to form. Transfer the dough to a floured surface and knead it for about 5 to 7 minutes until it feels smooth and elastic. This step is crucial for achieving tender pasta with the perfect bite. Once kneaded, cover the dough with a clean towel and let it rest for 30 minutes to relax the gluten.
Step 2: Make the Lemon Ricotta Filling
While the dough is resting, mix together the vegan ricotta with lemon zest, lemon juice, nutritional yeast, garlic powder, fresh chopped basil, salt, and pepper. Stir until the filling is creamy, tangy, and well-seasoned. This vibrant filling is what makes this Vegan Lemon Ricotta Ravioli Recipe so special—each spoonful is bursting with flavor.
Step 3: Roll Out and Shape the Ravioli
Once rested, divide your dough and roll it out thinly on a floured surface. Cut it into squares or circles about 2 inches across. Place a teaspoon of the lemon ricotta filling in the center of half your dough pieces. Top with the remaining pieces and press down around the edges firmly, then seal the edges using a fork to make sure they don’t pop open while boiling.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Gently drop your ravioli in batches into the boiling water, cooking them for about 3-4 minutes or until they begin to float to the surface. Use a slotted spoon to carefully remove them and transfer them to a plate.
Step 5: Finish with Vegan Butter or Olive Oil
Before serving, toss the cooked ravioli gently with a tablespoon of vegan butter or olive oil. This simple step adds a beautiful sheen and light richness that perfectly rounds out the fresh, lemony flavors of the filling.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
To elevate this dish, sprinkle freshly chopped basil or parsley over the ravioli to enhance their vibrant color and add an herbaceous punch. A light drizzle of extra virgin olive oil or a few shavings of vegan Parmesan can also add a layer of indulgence without overwhelming the delicate lemon ricotta filling.
Side Dishes
This ravioli pairs wonderfully with simple sides like a crisp mixed green salad dressed with lemon vinaigrette or a bowl of roasted vegetables for a cozy meal. Light, not too heavy accompaniments help balance the richness of the pasta while highlighting the citrus notes.
Creative Ways to Present
Serve your Vegan Lemon Ricotta Ravioli Recipe in a shallow bowl with a drizzle of browned vegan butter infused with fresh sage leaves for a restaurant-worthy presentation. Alternatively, consider pairing the ravioli with a vibrant tomato basil sauce for those who prefer a heartier topping without hiding the flavors of the filling.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked ravioli in an airtight container in the refrigerator for up to 2 days. Toss them lightly with a bit of olive oil before refrigerating to keep them from sticking together.
Freezing
To freeze uncooked ravioli, place them on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe container or bag. This method prevents sticking and lets you enjoy fresh ravioli anytime. They can be cooked directly from frozen, just add a minute or two to boiling time.
Reheating
For leftovers, reheat gently by tossing the ravioli in a pan with a splash of water or vegan butter over medium heat until warmed through. Avoid microwaving as it can make the pasta chewy and the filling dry.
FAQs
Can I use a store-bought vegan ricotta for this recipe?
Absolutely! Store-bought vegan ricotta works perfectly in this Vegan Lemon Ricotta Ravioli Recipe and saves you time. Just make sure to choose one with a creamy texture for the best filling consistency.
What kind of nuts work best for homemade vegan ricotta?
Almonds and cashews are ideal choices because they blend smoothly and have a naturally creamy texture. Cashews tend to be extra rich and buttery, which enhances the filling’s silkiness.
Is it necessary to let the dough rest?
Yes, resting the dough for about 30 minutes relaxes the gluten, making it easier to roll out thinly without springing back, resulting in tender, delicate pasta.
Can I freeze the cooked ravioli?
Freezing cooked ravioli is not recommended as the texture may suffer upon reheating. It’s best to freeze them uncooked and boil fresh whenever you’re ready to enjoy.
How can I tell when the ravioli are done cooking?
They are ready when they float to the surface of the boiling water, usually in 3 to 4 minutes. This floating indicates the dough is cooked through and the filling is heated.
Final Thoughts
This Vegan Lemon Ricotta Ravioli Recipe is a joyful dish that brings together bright citrus, creamy vegan ricotta, and homemade pasta in one fantastic bite. It’s a perfect way to make any meal feel special, whether it’s a quiet weeknight dinner or a gathering with friends. Dive in, have fun with it, and savor every zesty, comforting mouthful!
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Vegan Lemon Ricotta Ravioli Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Lemon Ricotta Ravioli recipe offers a delightful dairy-free twist on traditional Italian pasta. Made with smooth vegan ricotta, fresh lemon zest and juice, and aromatic basil, these tender ravioli are boiled to perfection and served with a touch of vegan butter or olive oil. Perfect as a main course, this dish combines bright citrus flavors with creamy vegan filling for a refreshing and satisfying meal.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 1 tablespoon olive oil
For the Filling
- 1 1/2 cups vegan ricotta (made from almonds or cashews)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons fresh chopped basil
For Serving
- 1 tablespoon vegan butter or olive oil
Instructions
- Prepare the dough: In a large bowl, combine the flour and salt. Gradually add the water and olive oil while stirring until the dough starts to form. Transfer to a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.
- Make the filling: In a separate bowl, mix together the vegan ricotta, lemon zest, lemon juice, nutritional yeast, garlic powder, chopped basil, salt, and black pepper until well combined and creamy.
- Roll out the dough: After the dough has rested, roll it out into a thin sheet using a rolling pin or pasta machine. Cut the dough into 2-inch squares or circles for the ravioli pieces.
- Assemble the ravioli: Place a teaspoon of the lemon ricotta filling onto the center of half of the dough pieces. Cover each with another piece of dough and press the edges firmly with a fork to seal and prevent leaking.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli in batches and cook for 3 to 4 minutes or until they float to the surface, indicating they are cooked through.
- Serve: Remove the ravioli with a slotted spoon and gently toss with vegan butter or olive oil. Serve warm, optionally garnished with fresh herbs or extra lemon zest for brightness.
Notes
- You can use store-bought vegan ricotta or make your own by blending soaked cashews or blanched almonds with lemon juice and garlic powder.
- For added richness and flavor, drizzle the ravioli with browned vegan butter right before serving.
- Fresh herbs such as basil or parsley make a great garnish to enhance the aroma and presentation.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
