Description
This Vegan Lemon Ricotta Ravioli recipe offers a delicious plant-based twist on a classic Italian favorite. Featuring a homemade pasta dough filled with creamy vegan ricotta made from soaked cashews, nutritional yeast, and bright lemon zest, these ravioli are boiled until tender and then lightly tossed in a fragrant olive oil sauce with fresh herbs and lemon slices. Perfectly balanced with citrus and herbaceous flavors, this dairy-free dish is ideal for a flavorful and satisfying vegan meal.
Ingredients
Scale
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 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)
Sauce and Garnish
- Extra virgin olive oil
- Fresh herbs (e.g., basil, parsley)
- Fresh lemon slices
- Optional garlic or additional herbs for sautéing
Instructions
- Make the Pasta Dough: In a large bowl, combine the flour and salt. Gradually add olive oil and water while kneading the mixture until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten and make it easier to roll out.
- Prepare the Vegan Ricotta: Drain the soaked cashews and add them to a food processor along with nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until the mixture is smooth and creamy, resembling ricotta cheese. Fold in fresh basil if desired to add an herbaceous note.
- Roll Out the Dough: Divide the rested dough into four equal parts. On a floured surface, roll each piece out to approximately 1/16 inch thickness. Using a pasta machine can help achieve an even and thin sheet.
- Cut the Pasta: Using a cookie cutter or knife, cut the rolled dough into rounds or squares to form the ravioli bases.
- Fill and Seal: Place about a teaspoon of the vegan ricotta filling in the center of each pasta piece. Moisten the edges lightly with water to help seal, then fold over and press firmly to seal the edges securely, preventing filling from leaking during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface indicating they are cooked through. 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 to infuse the oil. Toss the cooked ravioli gently in the oil to coat and add flavor.
- Serve: Plate the ravioli, drizzle with extra virgin olive oil, and garnish with fresh herbs and fresh lemon slices for a bright, aromatic finish.
Notes
- Soaking cashews for at least 4 hours softens them for a smooth ricotta texture.
- Use a pasta machine if possible to roll dough evenly and thinly.
- Ensure ravioli edges are sealed tightly to prevent filling leakage during boiling.
- Feel free to customize the filling with herbs like parsley or spinach for variety.
- This recipe is best served fresh but cooked ravioli can be refrigerated for up to 1 day.
