Vegan Lemon Ricotta Ravioli Recipe
If you have ever dreamed of homemade pasta that bursts with fresh, zesty flavors and creamy textures, then this Vegan Lemon Ricotta Ravioli Recipe is your new best friend in the kitchen. It’s a bright, uplifting dish that combines the tang of lemon with a luscious vegan ricotta filling made from cashews, enveloped in delicate homemade pasta dough. This recipe balances simplicity with elegance, making it perfect for both everyday dinners and special occasions. Once you make this Vegan Lemon Ricotta Ravioli Recipe, you’ll wonder why you didn’t try it sooner!
Ingredients You’ll Need
The ingredients for this delicious Vegan Lemon Ricotta Ravioli Recipe are straightforward but each one plays an important role. From creamy cashews that create the perfect ricotta texture to simple pantry staples that come together in the dough, every element is essential for achieving that authentic Italian taste and feel.
- Raw cashews (1 cup): Soaking softens them to create a smooth, creamy cheese substitute.
- Lemon juice (2 tablespoons): Adds brightness and balancing acidity to the ricotta filling.
- Lemon zest (1 teaspoon): Infuses the filling with vibrant citrus aroma and flavor.
- Nutritional yeast (1 tablespoon): Brings a subtle cheesy note without any dairy.
- Garlic clove (1): Adds a hint of savory depth to the filling.
- Salt (¼ teaspoon plus ½ teaspoon for dough): Enhances all the flavors beautifully.
- Water (2–4 tablespoons): Adjusts the ricotta’s consistency perfectly.
- All-purpose flour (2 cups): The base for tender, pliable pasta dough.
- Warm water (¾ cup): Activates the flour to form a smooth dough.
- Olive oil (1 tablespoon): Adds richness and elasticity to the pasta dough.
- Optional fresh basil, olive oil drizzle, extra lemon zest: For garnishing and elevating the final presentation.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Prepare the Vegan Ricotta Filling
Start by draining your soaked cashews well. Toss them into a food processor along with the lemon juice, lemon zest, nutritional yeast, garlic clove, salt, and 2 tablespoons of water. Blend everything until you get a creamy and thick mixture that resembles traditional ricotta. If it feels too thick, add more water a teaspoon at a time. Taste and adjust seasoning to your liking — this is the heart of your ravioli’s flavor, so take your time!
Step 2: Make the Pasta Dough
In a large bowl, combine the flour and salt. Slowly pour in the warm water and olive oil, stirring until a rough dough forms. Transfer it to a floured surface and knead for 5 to 7 minutes until the dough is smooth, elastic, and no longer sticky. Cover the dough with a clean towel or plastic wrap, and let it rest for 30 minutes. This rest period is crucial for a tender pasta texture.
Step 3: Assemble the Ravioli
Once your dough is rested, roll it out into thin sheets—aim for about 1/16-inch thickness for that perfect bite. Lay one sheet flat and drop small spoonfuls of vegan lemon ricotta filling about an inch apart. Carefully place a second sheet on top and gently press around each dollop to seal the ravioli pockets. Cut into individual squares using a knife or ravioli cutter, then press edges with a fork to secure them further. The process might require some patience, but the results are absolutely worth it.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Carefully add your ravioli in batches to avoid crowding. Cook for 3 to 4 minutes or until they float to the surface, which means they are perfectly cooked. Use a slotted spoon to remove them from the water and get them on plates quickly to enjoy their fresh, tender texture.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
Keep your garnishes simple but bright to complement the lemon ricotta filling. A light drizzle of good-quality olive oil brings richness without overpowering the flavors. Fresh basil leaves add a fragrant, herbal note and a burst of color. A sprinkle of extra lemon zest on top will enhance the citrusy freshness and make every bite sing.
Side Dishes
This Vegan Lemon Ricotta Ravioli Recipe pairs beautifully with light, fresh side dishes. A crisp mixed green salad dressed with lemon vinaigrette mirrors the citrus theme and adds refreshing crunch. Steamed seasonal vegetables or roasted asparagus with a hint of garlic create a well-rounded, colorful plate that feels both luxurious and nourishing.
Creative Ways to Present
Serve these ravioli over a pool of light vegan butter sauce infused with sage leaves for a cozy twist. For a touch of elegance, try plating the ravioli with edible flowers or twist the lemon ricotta filling by adding fresh herbs like chives or parsley right into the mix. The pretty pasta parcels can also be dusted lightly with vegan Parmesan for that classic finishing touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cooked ravioli, store them in an airtight container in the fridge for up to 2 days. To prevent sticking, place a little olive oil between layers if stacking them. Gently reheat to enjoy without drying out the delicate pasta and filling.
Freezing
This Vegan Lemon Ricotta Ravioli Recipe is freezer friendly! Arrange uncooked ravioli on a lined baking sheet and freeze until solid, then transfer to a freezer bag or container. When you’re ready to eat, boil from frozen and add 1 to 2 minutes to the cooking time. This way you can have fresh homemade ravioli whenever the craving hits.
Reheating
The best way to reheat your cooked ravioli is gently on the stove in a skillet with a splash of water or vegan butter sauce to prevent dryness. You can also microwave them covered for a quick fix, but be careful not to overheat or they may become rubbery. Enjoy every bite as if freshly made!
FAQs
Can I use a store-bought pasta dough for this Vegan Lemon Ricotta Ravioli Recipe?
Absolutely! While homemade dough adds a special touch, store-bought fresh pasta dough works just fine and can save time. Just make sure to roll it thin enough to let the filling shine through.
What other nuts can be used instead of cashews for the vegan ricotta?
Blanched almonds or macadamia nuts can be used as alternatives, but cashews are preferred for their creamy texture and mild flavor that perfectly mimics ricotta.
How do I prevent ravioli from bursting during cooking?
Make sure to seal the edges tightly by pressing firmly and removing any air pockets around the filling. Also, avoid overcrowding the pot and boil gently rather than rapidly.
Is this Vegan Lemon Ricotta Ravioli Recipe gluten-free?
The recipe as written uses all-purpose flour, which contains gluten. For a gluten-free version, you can experiment with gluten-free flour blends designed for pasta, but the texture may vary.
Can I prepare the filling ahead of time?
Yes! The vegan ricotta filling keeps well in the fridge for up to 2 days, making meal prep easier. Just give it a quick stir before using in your ravioli assembly.
Final Thoughts
This Vegan Lemon Ricotta Ravioli Recipe truly brings joy to the table with its bright flavors and fresh homemade pasta that shows off your cooking skills in the best way. Whether you are a vegan looking for hearty comfort food or simply an adventurous cook craving new tastes, this recipe is a wonderful choice. Don’t hesitate to dive in and make it your own — the creamy lemony filling will have you coming back for seconds, I promise!
Print
Vegan Lemon Ricotta Ravioli Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and dairy-free take on traditional Italian ravioli, this Vegan Lemon Ricotta Ravioli features a creamy cashew-based ricotta filling infused with fresh lemon juice and zest, wrapped in tender homemade pasta dough. Perfect for a satisfying and fresh plant-based main course.
Ingredients
For the Vegan Ricotta:
- 1 cup raw cashews (soaked 4 hours or boiled 10 minutes)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon nutritional yeast
- 1 garlic clove
- ¼ teaspoon salt
- 2–4 tablespoons water (as needed for blending)
For the Pasta Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water
- 1 tablespoon olive oil
Optional Garnish:
- Fresh basil
- Olive oil drizzle
- Extra lemon zest
Instructions
- Make the Vegan Ricotta: Drain soaked cashews and add them to a food processor along with lemon juice, lemon zest, nutritional yeast, garlic, salt, and 2 tablespoons water. Blend until smooth, adding more water as needed until the texture resembles thick, creamy ricotta. Taste and adjust seasoning as desired. Set aside.
- Make the Pasta Dough: In a large bowl, combine the flour and salt. Add warm water and olive oil, stirring until a rough dough forms. Transfer to a floured surface and knead for 5–7 minutes until the dough is smooth and elastic. Cover with a towel or plastic wrap and let it rest for 30 minutes.
- Assemble the Ravioli: Roll out the dough into thin sheets about 1/16-inch thick. Place small spoonfuls of the lemon ricotta filling about 1 inch apart on one sheet of dough. Cover with a second sheet of dough and press around each filling mound to seal. Cut into individual ravioli squares using a knife or a cutter, then press edges with a fork to ensure a tight seal.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli in batches, cooking for 3–4 minutes or until they float to the surface. Use a slotted spoon to remove the cooked ravioli and serve immediately.
- Serve with: Drizzle with olive oil, garnish with fresh basil and extra lemon zest, or serve with a light vegan butter sauce for added richness and flavor.
Notes
- You can freeze uncooked ravioli on a baking sheet before transferring them to a freezer bag for longer storage.
- When cooking frozen ravioli, add 1–2 extra minutes to the boiling time.
- Adjust the water in the ricotta filling to achieve the desired creamy texture.
- Kneading the pasta well ensures smooth, elastic dough perfect for rolling and shaping.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
