If you have been on the lookout for a stunning homemade pasta dish that feels indulgent yet wholesome, this Vegan Lemon Ricotta Ravioli Recipe is about to become your new favorite. Bursting with bright lemony notes balanced by a creamy, dreamy vegan ricotta filling, these delicate ravioli bring together simple ingredients in a way that feels both elegant and comforting. Whether you’re cooking for a special dinner or craving a fresh twist on traditional Italian flavors, this recipe promises a satisfying experience from the first bite to the last.
Ingredients You’ll Need
The magic behind this Vegan Lemon Ricotta Ravioli Recipe lies in the thoughtful simplicity of its ingredients. Each component plays a crucial role in creating that perfect balance of texture, flavor, and zest that defines this dish.
- All-purpose flour: Provides the sturdy yet tender base for pillowy pasta dough.
- Salt: Enhances the flavors throughout both pasta and filling.
- Olive oil: Adds richness to the dough and a silky finish to the cooked ravioli.
- Water: The essential binding agent to bring the dough together smoothly.
- Raw cashews (soaked): Create the creamy, dairy-free ricotta texture inside the ravioli.
- Nutritional yeast: Gives a subtle savory, cheesy flavor to the vegan ricotta.
- Lemon juice and zest: Infuse a bright, refreshing citrus punch that makes this ravioli stand out.
- Fresh basil (optional): Adds a fragrant herbal note that complements the lemon perfectly.
- Fresh lemon slices and extra virgin olive oil: Perfect for garnishing and adding that final touch of freshness and gloss.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Make the Pasta Dough
Start by combining your flour and salt in a large bowl to ensure even seasoning. Slowly add olive oil and water while kneading with your hands until you achieve a smooth, elastic dough. Trust me, this dough will feel silky and springy — the key to perfect ravioli. Wrap it up tightly in plastic wrap and let it rest for 30 minutes; this gives the gluten time to relax for easier rolling.
Step 2: Prepare the Vegan Ricotta Filling
Drain your soaked cashews and toss them into a food processor along with nutritional yeast, olive oil, fresh lemon juice, lemon zest, salt, and pepper. Blend until ultra creamy and smooth — this is your luscious filling that mimics traditional ricotta without any dairy. If you enjoy a hint of herbal brightness, fold in finely chopped fresh basil now.
Step 3: Roll Out the Dough
Divide your rested dough into quarters for manageable pieces. Lightly dust your surface with flour and roll each piece out thinly, aiming for about 1/16 inch thickness. If you have a pasta machine, this is the perfect time to use it to get that perfectly even sheet that cooks beautifully.
Step 4: Cut the Pasta
Using a round cookie cutter or a sharp knife, cut the dough into your desired ravioli shapes. Circles or squares work beautifully here — whatever feels right for your presentation style.
Step 5: Fill and Seal the Ravioli
Spoon about a teaspoon of your vegan lemon ricotta filling onto the center of each pasta piece. Carefully moisten the edges with water, fold the dough over, and press firmly around the filling to seal each ravioli tight, ensuring no filling escapes during cooking.
Step 6: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Carefully drop your ravioli in batches, cooking them for 3 to 4 minutes, or until they float to the surface — that’s your sign they’re perfectly tender and cooked through. Use a slotted spoon to transfer them to a plate gently.
Step 7: Prepare the Sauce and Serve
Warm some olive oil in a pan over medium heat and, if you like, lightly sauté some garlic or herbs for extra flavor before tossing in your cooked ravioli. This keeps them glossy and fragrant. Plate the ravioli, drizzle with more olive oil, then garnish with fresh herbs and bright lemon slices for that irresistible finishing touch.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
Fresh herbs such as basil or parsley are a wonderful way to add vibrant color and an aromatic pop that complements the citrusy tang in the ravioli. Thin lemon slices not only add a lovely visual appeal but also boost the brightness with every bite. A drizzle of high-quality extra virgin olive oil brings a silky richness to each bite.
Side Dishes
Keep the sides light and fresh to balance the richness of your Vegan Lemon Ricotta Ravioli Recipe. A crisp arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables work wonderfully. For a heartier meal, pair with a simple bowl of garlic and herb sautéed greens.
Creative Ways to Present
For a special occasion, arrange your ravioli on a large, shallow platter garnished with edible flowers and microgreens for a feast for the eyes. A sprinkle of toasted pine nuts adds delightful texture and a subtle nutty flavor that complements the cashew filling beautifully. You can also serve individual ravioli on spoons as elegant appetizers.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Vegan Lemon Ricotta Ravioli Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to two days. To prevent sticking, lightly coat the ravioli with olive oil before storing.
Freezing
Freeze uncooked ravioli by placing them on a baking tray in a single layer so they do not stick together. Once frozen solid, transfer them to a labeled freezer bag or container. Frozen ravioli can be kept for up to one month and cooked directly from frozen when ready.
Reheating
Reheat by gently simmering leftover cooked ravioli in a pot of salted water until warmed through, about 2 to 3 minutes. Alternatively, toss refrigerated ravioli in a pan with a little olive oil over medium heat for a lightly crisped exterior and tender interior.
FAQs
Can I use another nut besides cashews for the vegan ricotta?
Cashews are ideal for their creamy texture and neutral flavor, but you can experiment with soaked almonds or macadamia nuts. Just note that the taste and creaminess may vary slightly.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for pasta. You may need to adjust the water amount for the dough to come together properly.
Is fresh lemon essential in the recipe?
Yes, the fresh lemon juice and zest add a bright, natural acidity that’s the signature flavor in this Vegan Lemon Ricotta Ravioli Recipe that you can’t replicate with bottled lemon juice.
Can I prepare the dough and filling in advance?
Absolutely! The dough can be wrapped and refrigerated for up to 24 hours, and the vegan ricotta filling can be stored in the fridge for up to 2 days before assembling.
What is the best way to seal ravioli so they don’t open while cooking?
Moisten the pasta edges with a little water before pressing firmly to seal. You can also press the edges with a fork to create a tight seal and a decorative edge.
Final Thoughts
I genuinely can’t recommend this Vegan Lemon Ricotta Ravioli Recipe enough if you’re craving a dish that feels both luxurious and approachable. It’s a joy to make from scratch, bursting with fresh, vibrant flavors and rich textures that will wow anyone lucky enough to taste it. Give it a try, and I promise it will quickly become a staple in your recipe collection!
Print
Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lemon Ricotta Ravioli recipe offers a delightful twist on traditional Italian pasta, featuring a creamy, tangy vegan ricotta made from cashews and fresh lemon. Perfectly tender pasta pockets are filled with this luscious mixture, boiled to perfection, and finished with a light olive oil sauce and fresh herbs for a refreshing, satisfying meal suitable for vegans and anyone looking for a delicious dairy-free option.
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)
For Cooking and Serving
- Extra virgin olive oil
- Fresh herbs (e.g., basil, parsley)
- Fresh lemon slices
Instructions
- Make the Pasta Dough: In a large bowl, combine 2 cups of all-purpose flour and ½ teaspoon of salt. Gradually add 3 tablespoons of olive oil and ¾ cup of water while kneading continuously until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten for easier rolling.
- Prepare the Vegan Ricotta: Drain the soaked cashews and place them in a food processor along with ¼ cup nutritional yeast, 1 tablespoon olive oil, 1 tablespoon lemon juice, lemon zest from one lemon, and salt and pepper to taste. Blend until the mixture becomes smooth and creamy. If desired, fold in chopped fresh basil for added flavor and freshness.
- Roll Out the Dough: Divide the rested dough into four equal quarters. On a floured surface, roll each quarter out to about 1/16 inch thickness. Using a pasta machine can help you achieve an even and thin sheet that’s perfect for ravioli.
- Cut the Pasta: Use a cookie cutter or a knife to cut the rolled dough into rounds or squares, preparing the shapes that will hold your filling.
- Fill and Seal: Place about a teaspoon of the vegan ricotta mixture in the center of each pasta piece. Moisten the edges lightly with water, then fold over the dough to enclose the filling. Press the edges firmly to seal the ravioli completely to prevent filling leakage during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3 to 4 minutes until they float to the surface, indicating they are cooked through. Carefully remove them with a slotted spoon and transfer to a serving plate.
- Prepare the Sauce: Heat extra virgin olive oil in a pan over medium heat. Optionally, you can briefly sauté garlic or herbs in the oil to infuse flavor. Toss the cooked ravioli gently in the olive oil to coat them lightly with the flavorful sauce.
- Serve: Plate the ravioli and drizzle with extra virgin olive oil. Garnish with fresh herbs such as basil or parsley and fresh lemon slices to enhance the bright, citrusy flavor of the dish.
Notes
- Be sure to soak the cashews for at least 4 hours or overnight for the creamiest vegan ricotta texture.
- Adjust water quantity when making the dough as needed to achieve a smooth but not sticky consistency.
- Rolling the dough as thin as possible helps create delicate, tender ravioli.
- Fresh herbs like basil or parsley add wonderful flavor and color to the dish; feel free to customize with your favorites.
- You can add a small amount of minced garlic to the olive oil sauce for extra aroma and taste.
- Cook ravioli in batches to avoid sticking or overcrowding, which can cause tearing.
