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
Scale
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
