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Vegan Lemon Ricotta Ravioli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 43 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 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 delightful plant-based twist on classic Italian dumplings. Made with homemade pasta dough and a creamy cashew-based lemon ricotta filling, it combines bright citrus flavors with fresh herbs to create an irresistible dish perfect for vegan and vegetarian diets alike.

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 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)

Final Touches

  • Extra virgin olive oil (for tossing and drizzling)
  • Fresh herbs (e.g., basil, parsley) for garnish
  • Fresh lemon slices for garnish

Instructions

  1. Make the Pasta Dough: In a large bowl, combine the all-purpose flour and salt. Gradually add olive oil and water while kneading the mixture until a smooth and elastic dough forms. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes to relax the gluten.
  2. Prepare the Vegan Ricotta: Drain the soaked cashews and add them to a food processor along with nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until the mixture is smooth and creamy without lumps. If desired, fold in chopped fresh basil to add an herby brightness.
  3. Roll Out the Dough: Divide the rested pasta dough into four equal portions. On a floured surface, roll each piece out to about 1/16 inch thickness, using a rolling pin or pasta machine for even thinness.
  4. Cut the Pasta: Using a round cookie cutter or a knife, cut the rolled dough into uniform rounds or squares suitable for ravioli.
  5. Fill and Seal: Place about one teaspoon of the vegan ricotta filling onto the center of each pasta piece. Moisten the edges with a little water, then fold the dough over to create a half-moon or press edges together firmly to seal, ensuring no filling spills out during cooking.
  6. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches, cooking them for 3-4 minutes until they float to the surface, indicating they are cooked through. Use a slotted spoon to carefully remove and transfer them to a serving plate.
  7. Prepare the Sauce: In a pan over medium heat, warm some olive oil. Optionally, sauté garlic or fresh herbs briefly to infuse the oil with flavor. Toss the cooked ravioli gently in the warm olive oil to coat evenly.
  8. Serve: Plate the ravioli and drizzle extra virgin olive oil on top. Garnish with fresh herbs such as basil or parsley and lemon slices for a fresh, vibrant presentation.

Notes

  • Soak cashews for at least 4 hours or overnight for the creamiest ricotta texture.
  • If the pasta dough feels too sticky, add a little more flour as you roll it out.
  • Use a small brush or your finger to moisten ravioli edges before sealing to help them stick well.
  • Serve ravioli immediately after cooking for the best texture and flavor.
  • Fresh herbs like basil or parsley can be varied according to preference for garnishing.

Find it online: https://slsrecipes.com/vegan-lemon-ricotta-ravioli-recipe-2/