Description
This Vegan Lemon Ricotta Ravioli recipe offers a delightful and creamy plant-based twist on traditional Italian ravioli. Made with a tender homemade pasta dough and a rich, tangy cashew-based lemon ricotta filling, this dish is perfect for a fresh, flavorful meal. Finished with a simple olive oil sauce and fresh herbs, it’s a vibrant, satisfying vegan dinner that anyone can enjoy.
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 Lemon 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
Instructions
- Make the Pasta Dough: In a large bowl, combine the all-purpose flour and salt. Gradually add olive oil and water while kneading with your hands until a smooth, elastic dough forms. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten and make rolling easier.
- 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 you achieve a smooth, creamy ricotta-like consistency. If desired, fold in chopped fresh basil for additional flavor.
- Roll Out the Dough: Divide the rested pasta dough into four equal pieces. On a lightly floured surface, roll each piece out to about 1/16 inch thickness. Using a pasta machine can help ensure an even, thin sheet of dough.
- Cut the Pasta: Using a cookie cutter or knife, cut rounds or squares from the rolled dough sheets to form the ravioli bases.
- Fill and Seal: Place approximately one teaspoon of the vegan ricotta filling onto the center of each pasta piece. Lightly moisten the edges of the dough with water, then fold over and press firmly to seal the ravioli, ensuring there are no air pockets.
- Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches to avoid overcrowding. Cook for 3-4 minutes or until the ravioli float to the surface, indicating they are done. Remove gently with a slotted spoon and transfer to a serving plate.
- Prepare the Sauce: In a pan over medium heat, warm extra virgin olive oil. Optionally, sauté garlic or fresh herbs briefly to infuse the oil. Toss the cooked ravioli gently in the olive oil to coat and warm through.
- Serve: Plate the ravioli, drizzle with additional olive oil, and garnish with fresh herbs and slices of lemon for a bright, aromatic finish.
Notes
- Soak the cashews for at least 4 hours or overnight for a creamier filling.
- Adjust the water quantity when making the dough based on humidity and flour type to achieve a smooth, non-sticky dough.
- Use fresh lemon zest and juice for the best vibrant flavor.
- Ravioli can be frozen before cooking by placing them on a baking sheet in a single layer and freezing, then transferring to a freezer bag.
- For additional flavor, add finely minced garlic or herbs to the ricotta filling.
- Serve immediately after cooking for the best texture, or briefly reheat in olive oil before serving.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
