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
