If you are looking to elevate your homemade pasta game while keeping it completely plant-based, this Vegan Lemon Ricotta Ravioli Recipe is an absolute must-try. It combines the delicate tang of fresh lemon with a creamy, dreamy vegan ricotta filling crafted from cashews and nutritional yeast. The tender pasta pockets encase a bright, flavorful center that is both comforting and refreshing. Trust me, once you make these from scratch, you’ll wonder why you ever settled for anything less than this vibrant, satisfying dish.

Vegan Lemon Ricotta Ravioli Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the key to nailing the perfect balance of texture, taste, and aroma in this recipe. Each component is simple, yet essential, contributing to the overall harmony of flavors that make this Vegan Lemon Ricotta Ravioli Recipe truly special.

2 cups all-purpose flour: The base of the pasta dough, providing structure and bite.
½ teaspoon salt: Enhances all the other ingredients and seasons the dough.
3 tablespoons olive oil: Adds richness and helps with dough elasticity.
¾ cup water: Hydrates the dough to just the right consistency; adjust as needed.
1 cup raw cashews (soaked for 4 hours): Creates the creamy, nutty ricotta base.
¼ cup nutritional yeast: Imparts a subtle cheesy flavor to the vegan ricotta.
1 tablespoon olive oil: Adds smoothness and depth to the ricotta filling.
1 tablespoon lemon juice: Brings the signature tang and brightness.
Zest of 1 lemon: Intensifies the citrus aroma and flavor without extra acidity.
Salt and pepper, to taste: Balances the filling perfectly.
Fresh basil (optional): Adds a herby freshness for an extra layer of flavor.
Fresh lemon slices: For garnish and an extra pop of citrus.
Extra virgin olive oil: To finish the dish with a glossy, fragrant touch.
Fresh herbs (e.g., basil, parsley): For garnish and added herbal notes.

How to Make Vegan Lemon Ricotta Ravioli Recipe

Step 1: Make the Pasta Dough

Start by mixing the all-purpose flour and salt in a large bowl. Slowly add olive oil and water while kneading, aiming for a smooth, elastic dough. The dough consistency is key—too sticky, and it will be hard to work with; too dry, and it can crack. Once it comes together nicely, wrap it in plastic wrap and let it rest for 30 minutes to relax the gluten, making it easier to roll out.

Step 2: Prepare the Vegan Ricotta

Drain the soaked cashews and transfer them to a food processor. Add nutritional yeast, olive oil, fresh lemon juice, lemon zest, salt, and pepper. Blend everything until you get a smooth, creamy mixture that resembles traditional ricotta. If you love fresh herbs, gently fold in some chopped basil for a burst of green freshness that complements the lemon beautifully.

Step 3: Roll Out the Dough

Divide the rested dough into four equal portions to make rolling more manageable. On a floured surface, roll each piece out thinly—aim for about 1/16 inch thick. If you have a pasta machine, this is the perfect time to use it as it helps achieve that perfectly thin, even sheet that’s ideal for ravioli.

Step 4: Cut the Pasta

With a cookie cutter or a sharp knife, cut the rolled dough into rounds or squares depending on your preference. This makes forming the ravioli quick and uniform, ensuring each little pasta pillow cooks evenly and looks lovely on the plate.

Step 5: Fill and Seal

Place about a teaspoon of the vegan ricotta filling in the center of each pasta shape. Lightly moisten the edges with water to help them stick, then carefully fold the dough over the filling and press firmly around the edges to seal without trapping air pockets. This step needs a gentle but confident touch to ensure your ravioli don’t burst while cooking.

Step 6: Cook the Ravioli

Bring a pot of salted water to a gentle boil and add the ravioli in batches to avoid overcrowding. They will cook quickly—about 3 to 4 minutes—and will float to the surface when done. Use a slotted spoon to carefully lift them out, letting any excess water drip off.

Step 7: Prepare the Sauce and Serve

Heat a couple of tablespoons of olive oil in a pan over medium heat. Optionally, toss in some garlic or fresh herbs just to infuse the oil gently without overpowering the delicate flavors. Add the cooked ravioli to the pan and toss gently to coat them in the aromatic oil. Serve immediately, drizzling extra virgin olive oil over the top and garnishing with fresh herbs and lemon slices for a gorgeous, light finish.

How to Serve Vegan Lemon Ricotta Ravioli Recipe

Garnishes

Simple garnishes can bring a bowl of pasta to life. Fresh lemon slices add a zesty visual pop and a little extra citrus aroma served on the side. Sprinkle chopped basil or parsley for a splash of green that brightens the dish. A drizzle of extra virgin olive oil lends a luscious shine and fragrant depth to each bite.

Side Dishes

This Vegan Lemon Ricotta Ravioli Recipe pairs beautifully with light, fresh sides that won’t compete with its delicate flavors. Think crisp arugula salad with a lemon vinaigrette, roasted asparagus drizzled with olive oil, or a simple tomato and cucumber salad. These sides add contrast and texture, rounding out your meal perfectly.

Creative Ways to Present

Presentation can make your homemade ravioli truly impressive. Serve them on a bright white plate to highlight the vibrant lemon accents, or arrange them in neat rows topped with tiny herb sprigs for a refined look. You can also plate them in shallow bowls, spoon a little of the cooking oil over, and sprinkle extra lemon zest for an elegant, restaurant-quality touch.

Make Ahead and Storage

Storing Leftovers

If you have any ravioli left, store them in an airtight container in the refrigerator for up to two days. It’s best to keep them separate from sauce until reheating to preserve the fresh flavors and texture. A little extra olive oil drizzled on top before sealing can help prevent sticking.

Freezing

To freeze your Vegan Lemon Ricotta Ravioli Recipe, place the uncooked ravioli in a single layer on a parchment-lined baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. Frozen ravioli can be cooked straight from the freezer without thawing in about 5-6 minutes, making for a convenient future meal.

Reheating

Reheat leftover cooked ravioli gently by sautéing them in a splash of olive oil over medium heat until warmed through. Avoid microwave reheating if possible, as it can make pasta rubbery. If stored frozen, cook directly in boiling water as mentioned above for best texture.

FAQs

Can I use almond flour instead of all-purpose flour for the pasta dough?

Almond flour isn’t recommended because it lacks the gluten that gives pasta its elasticity and structure. All-purpose flour ensures your dough is pliable and easy to roll out.

What can I substitute for cashews in the vegan ricotta?

While cashews provide that creamy, neutral base, you could try soaked blanched almonds or tofu for a different texture. Keep in mind the flavor and creaminess might vary slightly.

Do I need a pasta machine to make this vegan lemon ricotta ravioli recipe?

No, a rolling pin works perfectly fine. Just take your time to roll the dough out as thin as possible on a floured surface. A pasta machine is just a helpful tool for even thickness.

Can I make the ravioli dough and filling ahead of time?

Absolutely! The dough can rest wrapped in the fridge for up to 24 hours, and the filling stays fresh for a few days. Assemble ravioli just before cooking for the best texture.

How should I serve leftover cooked ravioli?

Leftover ravioli can be gently sautéed in olive oil with fresh herbs or simply reheated in boiling water for a quick refresh. Pair with a fresh salad to keep the meal light and balanced.

Final Thoughts

This Vegan Lemon Ricotta Ravioli Recipe truly is a game-changer for anyone wanting to indulge in homemade pasta without eggs or dairy. Its bright, creamy filling and tender sheets of pasta come together to create a dish that feels both elegant and comforting. Dive in, gather your ingredients, and let this recipe turn into one of your treasured kitchen adventures.