If you’re craving a fresh and vibrant pasta dish that feels both indulgent and wholesome, this Vegan Lemon Ricotta Ravioli Recipe is an absolute must-try. Imagine pillow-soft ravioli filled with creamy almond ricotta, kissed by the bright zest and juice of lemons, then topped with a fragrant sage and walnut butter that adds a perfect crunchy counterpoint. It’s the kind of meal that turns an ordinary day into something a little more special, effortlessly balancing zesty, nutty, and silky textures. Plus, it’s entirely plant-based, making it a fantastic option whether you’re vegan or simply want to enjoy a lighter, cruelty-free pasta dinner bursting with flavor.
Ingredients You’ll Need
Every ingredient for this recipe plays an essential role. From the flour that forms the tender yet sturdy pasta dough to the zesty lemons that brighten the ricotta filling, each component is simple but thoughtfully chosen to create a harmonious dish bursting with fresh and rich flavors.
- Lukewarm water (150 ml): The perfect temperature helps activate the flour to develop a smooth dough texture.
- Pinch of saffron (optional): Adds a subtle golden hue and a delicate floral nuance to your pasta dough.
- All-purpose flour (300 g): The foundation of your ravioli — choose one with around 13% protein for ideal elasticity.
- Lemon zest of 3 lemons: Provides an aromatic burst that brightens the ricotta filling beautifully.
- Almond or soy ricotta (250 g): This creamy vegan alternative makes the filling indulgently smooth and dairy-free.
- Lemon juice (2 tablespoons): Adds refreshing tanginess to balance the rich texture of the ricotta.
- Salt and pepper, to taste: Essential seasonings that elevate both dough and filling flavors.
- Vegan butter (70 g): Used for the finishing sauce, it melts into silky richness and carries the aromas beautifully.
- Sage leaves (1 handful, finely chopped): Offers a fragrant, savory herbal note to complement the lemon and ricotta.
- Walnuts (50 g, coarsely chopped): Adds a wonderful crunch and earthy depth to the sauce topping.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Preparing the Dough
Start by combining the flour and saffron in a large bowl for that subtle color boost, then gradually add lukewarm water while mixing with your hands or a wooden spoon. Knead the mixture thoroughly for about 10 minutes until the dough is smooth, elastic, and slightly tacky without sticking to your fingers. Wrap it in cling film and let it rest for 20-30 minutes to relax the gluten—this makes rolling it out so much easier.
Step 2: Making the Filling
While the dough rests, mix your vegan ricotta with lemon zest, lemon juice, salt, and pepper. This combination ensures the filling is vibrant and tangy, with the zest infusing bright citrus oils and the juice adding freshness and acidity. Taste as you go to achieve the perfect balance.
Step 3: Rolling Out the Dough
After resting, divide the dough into manageable portions and roll each piece out on a lightly floured surface or pasta machine into thin sheets—aiming for about 1-2 mm thickness. Thin dough is essential for delicate ravioli that cook quickly and melt in your mouth without overwhelming the filling.
Step 4: Assembling the Ravioli
Lay one sheet flat, then place small spoonfuls of filling spaced evenly apart. Lightly brush around the filling with water to help seal, then carefully cover with another sheet of dough. Press down around each mound of filling to seal tightly, making sure no air bubbles remain. Use a ravioli cutter or knife to separate individual ravioli, then set them aside on a floured tray.
Step 5: Cooking and Preparing the Sauce
Bring a large pot of salted water to a rolling boil and gently drop in your ravioli. Cook for 3-5 minutes or until they float to the surface and are tender yet firm. Meanwhile, melt the vegan butter in a pan, then add the chopped sage and walnuts, cooking until the butter is fragrant and the nuts are slightly toasted. This flavorful butter sauce will be your ravioli’s perfect partner.
Step 6: Serving the Ravioli
Use a slotted spoon to carefully lift the cooked ravioli into the sage walnut butter. Toss gently to coat each piece evenly, infusing them with nutty, herbal goodness. Serve immediately to enjoy the perfect contrast of warm, creamy filling and crispy, aromatic topping.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
To elevate your presentation and flavor, sprinkle freshly ground black pepper and a light dusting of lemon zest over the finished ravioli. A few extra toasted walnuts on top add inviting texture and richness, while a drizzle of extra-virgin olive oil can enhance the silkiness and aroma of the dish.
Side Dishes
This ravioli pairs beautifully with a crisp green salad dressed in a tangy balsamic vinaigrette to complement the citrus notes in the filling. For heartier meals, steamed asparagus or roasted cherry tomatoes bring vibrant color and taste contrasts that brighten the whole plate.
Creative Ways to Present
Try plating your ravioli on a shallow bowl with the sage walnut butter pooled beneath for a restaurant-style feel. Alternatively, use edible flowers or microgreens as a delicate garnish to add visual appeal and a touch of freshness that echoes the lemony theme.
Make Ahead and Storage
Storing Leftovers
If you have any leftover ravioli, store them in an airtight container in the refrigerator for up to two days. Keep the ravioli separate from the butter sauce to maintain the best texture and flavor—reheat the sauce and ravioli separately when ready to eat.
Freezing
This Vegan Lemon Ricotta Ravioli Recipe freezes wonderfully. Arrange uncooked ravioli on a baking sheet in a single layer and freeze until firm, then transfer to a resealable bag or container. Frozen ravioli can be cooked straight from the freezer, just add a minute or two to the boiling time.
Reheating
To reheat, gently warm the butter sauce in a pan and add cooked ravioli, tossing carefully to prevent breaking. Alternatively, microwave leftovers covered with a damp paper towel to retain moisture, reheating in short bursts for best texture.
FAQs
Can I use other types of vegan cheese for the filling?
Absolutely! While almond or soy ricotta works beautifully for its creamy texture and mild flavor, you can experiment with cashew-based ricotta or tofu blended with nutritional yeast for a different but equally delicious result.
Is it necessary to use saffron in the dough?
No, saffron is completely optional. It adds a lovely golden color and subtle aroma but if you don’t have it on hand, your ravioli will still be wonderful without it.
How do I prevent the ravioli from sticking together?
Make sure to dust the ravioli generously with flour after assembling and place them on a baking sheet without overcrowding. Working carefully when transferring them into boiling water also helps prevent sticking.
Can I make the filling ahead of time?
Yes, you can prepare the lemon ricotta filling a day in advance and refrigerate it. This actually helps the flavors meld more deeply, making your Vegan Lemon Ricotta Ravioli Recipe even more flavorful.
What can I substitute for vegan butter in the sauce?
If you prefer, olive oil works well as a substitute in the sage walnut sauce, offering a lighter but still rich and fragrant finish to your ravioli.
Final Thoughts
This Vegan Lemon Ricotta Ravioli Recipe is one of those dishes that feels like a special occasion every time you make it but is straightforward enough for a weeknight treat. The bright lemon, creamy ricotta, and nutty sage butter come together in such a delightful way that you’ll find yourself coming back to it again and again. Don’t hesitate to get creative with your garnishes or sides—this recipe is a wonderful canvas for your culinary flair. Give it a go, and share the joy of fresh, vibrant pasta with your loved ones!
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Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lemon Ricotta Ravioli recipe offers a delightful twist on traditional Italian pasta by using plant-based ricotta made from almond or soy. Infused with fresh lemon zest and juice, paired with buttery sage, and topped with crunchy walnuts, this dish is a refreshing, dairy-free delight perfect for a light yet flavorful meal.
Ingredients
Dough Ingredients
- 150 ml lukewarm water (â…— cup)
- 1 pinch of saffron (optional, for color)
- 300 g all-purpose flour (10½ oz, better if with 13% protein content)
- Zest of 3 lemons
Filling Ingredients
- 250 g almond or soy ricotta cheese (8 oz)
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Topping Ingredients
- 70 g vegan butter (2½ oz)
- 1 handful sage leaves, finely chopped
- 50 g walnuts, coarsely chopped (1¾ oz)
Instructions
- Prepare the pasta dough: In a mixing bowl, combine the all-purpose flour with a pinch of saffron dissolved in lukewarm water. Knead until you form a smooth, elastic dough. Let it rest covered for about 20-30 minutes to relax the gluten.
- Make the filling: In a bowl, mix the almond or soy ricotta cheese with lemon zest and lemon juice. Season with salt and pepper to taste. Mix until well combined and creamy.
- Roll out the dough: On a floured surface, roll the dough thinly using a rolling pin or pasta machine to about 1-2 mm thickness.
- Assemble the ravioli: Cut the dough into squares or circles. Place a spoonful of the lemon ricotta filling in the center of each piece. Fold the dough over the filling and press the edges firmly to seal the ravioli, ensuring no air remains inside.
- Cook the ravioli: Bring a large pot of salted water to a gentle boil. Drop the ravioli carefully into the water and cook for 3-5 minutes or until they float to the surface and the dough is tender.
- Prepare the sauce: While the ravioli cook, melt the vegan butter in a pan over medium heat. Add the chopped sage leaves and walnuts, allowing them to infuse their flavor into the butter for about 2-3 minutes, stirring frequently to prevent burning.
- Serve: Drain the cooked ravioli carefully and toss them gently in the sage walnut butter sauce. Serve immediately, garnished with extra lemon zest or chopped walnuts if desired.
Notes
- You can substitute almond ricotta with store-bought vegan ricotta alternatives if preferred.
- Make sure to seal ravioli edges well to prevent filling leakage during cooking.
- Saffron is optional, used mainly to add a subtle color and aroma to the pasta dough.
- Feel free to add nutritional yeast to the filling for a cheesy flavor boost.
- For a gluten-free version, consider using gluten-free flour blends suitable for pasta-making.
