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.
