Why You’ll Love This Recipe
This vegan ravioli combines the creamy texture of cashew ricotta with zesty lemon and fresh herbs, delivering a flavorful and satisfying pasta experience. The homemade dough is tender and silky, making each bite a delight. It’s dairy-free, packed with wholesome ingredients, and surprisingly simple to make from scratch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pasta Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- 3 tablespoons olive oil
- ¾ cup water (adjust as needed)
For the 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)
For Serving:
- Fresh lemon slices
- Extra virgin olive oil
- Fresh herbs (e.g., basil, parsley)
Directions
- Make the Pasta Dough: In a large bowl, combine the flour and salt. Gradually add olive oil and water while kneading until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Prepare the Vegan Ricotta: Drain soaked cashews and add to a food processor with nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth and creamy. Fold in fresh basil if using.
- Roll Out the Dough: Divide rested dough into quarters. Roll each piece on a floured surface to about 1/16 inch thickness. A pasta machine can help achieve an even thinness.
- Cut the Pasta: Using a cookie cutter or knife, cut rounds or squares for the ravioli.
- Fill and Seal: Place about a teaspoon of the vegan ricotta mixture in the center of each pasta piece. Moisten edges with water, fold over, and press firmly to seal.
- Cook the Ravioli: Bring salted water to a boil. Add ravioli in batches and cook 3-4 minutes until they float to the surface. Remove with a slotted spoon and transfer to a plate.
- Prepare the Sauce: Heat olive oil in a pan over medium heat. Optionally sauté garlic or herbs briefly. Toss cooked ravioli in the oil to coat.
- Serve: Plate ravioli, drizzle with extra olive oil, and garnish with fresh herbs and lemon slices.
Servings and Timing
- Servings: About 4
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
Variations
- Add minced garlic or shallots to the filling for extra depth.
- Use spinach or kale blended into the ricotta for a green twist.
- Swap cashews for tofu for a lighter filling.
- Serve with a vegan marinara or browned sage butter sauce.
- Sprinkle toasted pine nuts or vegan Parmesan alternative on top for texture.
Storage/Reheating
- Store uncooked ravioli covered in the fridge for up to 24 hours.
- Freeze uncooked ravioli on a tray before transferring to a bag for longer storage.
- Reheat cooked ravioli gently in a skillet with a splash of water or olive oil to prevent sticking.
FAQs
Can I use pre-made vegan ricotta?
Yes, store-bought vegan ricotta can be used as a convenient substitute.
What if I don’t have a pasta machine?
Rolling dough by hand works well; just roll as thin as possible on a floured surface.
How do I prevent ravioli from sticking together?
Dust ravioli with flour or semolina flour and avoid overcrowding when cooking.
Can I prepare the filling ahead?
Yes, store the filling in an airtight container in the fridge for up to 3 days.
Is this recipe nut-free?
No, cashews are used here. Substitute with firm tofu if nut allergies exist.
How do I know when ravioli are cooked?
They’re done once they float to the surface and the dough feels tender.
Can I freeze cooked ravioli?
Freezing cooked ravioli isn’t recommended due to texture changes.
What herbs pair best with lemon ricotta?
Basil, parsley, or chives complement the lemon flavor well.
Can I make this gluten-free?
Use a gluten-free flour blend suitable for pasta dough, but texture may vary.
Conclusion
Vegan Lemon Ricotta Ravioli offers a bright, creamy, and fresh pasta experience without dairy. With simple ingredients and an approachable method, it’s a wonderful recipe to elevate your plant-based cooking and delight friends and family alike.
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Vegan Lemon Ricotta Ravioli: An Incredible Ultimate Recipe
- Total Time: 55 minutes
- Yield: About 4 servings
- Diet: Vegan
Description
A bright and creamy vegan take on classic ricotta ravioli, bursting with fresh lemon flavor and wrapped in delicate homemade pasta. This dish is perfect for impressing guests or treating yourself to a plant-based gourmet meal.
Ingredients
For the Pasta Dough:
2 cups all-purpose flour (plus extra for dusting)
½ teaspoon salt
3 tablespoons olive oil
¾ cup water (adjust as needed)
For the 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)
For Serving:
Fresh lemon slices
Extra virgin olive oil
Fresh herbs (e.g., basil, parsley)
Instructions
- Make the Pasta Dough: In a large bowl, combine the flour and salt. Gradually add olive oil and water while kneading until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Prepare the Vegan Ricotta: Drain soaked cashews and add to a food processor with nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth and creamy. Fold in fresh basil if using.
- Roll Out the Dough: Divide rested dough into quarters. Roll each piece on a floured surface to about 1/16 inch thickness. A pasta machine can help achieve an even thinness.
- Cut the Pasta: Using a cookie cutter or knife, cut rounds or squares for the ravioli.
- Fill and Seal: Place about a teaspoon of the vegan ricotta mixture in the center of each pasta piece. Moisten edges with water, fold over, and press firmly to seal.
- Cook the Ravioli: Bring salted water to a boil. Add ravioli in batches and cook 3-4 minutes until they float to the surface. Remove with a slotted spoon and transfer to a plate.
- Prepare the Sauce: Heat olive oil in a pan over medium heat. Optionally sauté garlic or herbs briefly. Toss cooked ravioli in the oil to coat.
- Serve: Plate ravioli, drizzle with extra olive oil, and garnish with fresh herbs and lemon slices.
Notes
Add minced garlic or shallots to the filling for extra depth.
Use spinach or kale blended into the ricotta for a green twist.
Swap cashews for tofu for a lighter filling.
Serve with a vegan marinara or browned sage butter sauce.
Sprinkle toasted pine nuts or vegan Parmesan alternative on top for texture.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling and pan-frying
- Cuisine: Vegan / Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
