If you have been searching for a delightful and fresh dish that bursts with bright flavors and comforting textures, then this Vegan Lemon Ricotta Ravioli Recipe is going to sweep you off your feet. Imagine tender homemade pasta pillows filled with creamy almond ricotta, tangy lemon zest, and juice, all wrapped up in a saffron-tinted dough that looks as stunning as it tastes. This recipe brings a fresh twist to classic Italian ravioli, infusing every bite with citrusy brightness and rich, nutty undertones, perfect for a special dinner or a cozy night in.
Ingredients You’ll Need
Creating this vegan ravioli might seem fancy, but the ingredients are simple and essential. Each component brings a unique layer to the dish – from the delicate flavor of fresh lemon zest to the creamy texture of almond ricotta, all captured within a tender dough colored softly with saffron.
- 150 ml lukewarm water: Helps hydrate the flour and bring the dough together perfectly without being sticky.
- 1 pinch of saffron (optional): Adds a subtle golden hue and a mild floral aroma that elevates the pasta’s appearance and taste.
- 300 g all-purpose flour: The foundation for your pasta, choosing one with 13% protein content ensures sturdier dough that holds the filling well.
- Zest of 3 lemons: Brings a bright, citrusy punch directly into the filling, making it wonderfully fresh.
- 250 g almond or soy ricotta cheese: Brings creaminess and a mild, nutty flavor that’s the heart of the ravioli’s filling.
- 2 tablespoons lemon juice: A vital splash of acidity to balance the richness of the ricotta perfectly.
- Salt and pepper, to taste: Simple seasonings that enhance all the natural flavors beautifully.
- 70 g vegan butter: Coats the cooked ravioli in a luxurious, silky finish that also carries the sage and walnuts.
- 1 handful sage leaves, finely chopped: Adds an earthy, herbal depth that pairs wonderfully with lemon and nuts.
- 50 g walnuts, coarsely chopped: Provides a delightful crunch and rustic texture contrast.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Prepare the Pasta Dough
Start by gently mixing the flour with the saffron in a spacious bowl. Create a well in the center and add the lukewarm water little by little, stirring as you go. Knead the dough on a floured surface until it becomes smooth and elastic, about ten minutes. Cover it and let it rest for 30 minutes — this resting phase is key to making your pasta tender and pliable.
Step 2: Make the Lemon Ricotta Filling
Combine the almond or soy ricotta with the zest of three lemons and two tablespoons of fresh lemon juice in a mixing bowl. Season with salt and pepper to taste, then stir until creamy and well blended. This filling is the star of the recipe, so taste it now and adjust the lemon or seasoning to your liking.
Step 3: Roll and Shape the Ravioli
Divide your rested pasta dough into manageable portions. Using a rolling pin or pasta machine, roll each piece out into thin sheets. Place teaspoon-sized mounds of the lemon ricotta filling evenly spaced on one sheet, then carefully cover with another sheet of dough. Press around the filling to seal the ravioli, making sure to avoid trapped air bubbles. Cut into squares or rounds using a knife or ravioli cutter.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli in batches and cook for about 3-4 minutes or until they float to the surface. This signals that they are perfectly cooked. Remove with a slotted spoon, ready for the buttery sage sauce.
Step 5: Prepare the Sage Walnut Butter Sauce
Melt the vegan butter in a skillet over medium heat. Add the finely chopped sage leaves and coarsely chopped walnuts. Cook until the butter is fragrant and slightly browned and the walnuts are toasted, about 3-4 minutes. Toss the cooked ravioli in this sauce to coat each piece lovingly with nutty, herbal goodness.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
A sprinkle of freshly cracked black pepper and a light zest of lemon on top brings a freshness and inviting aroma. For a finishing flourish, shaved vegan Parmesan or toasted pine nuts add stunning texture and depth without overpowering the dish.
Side Dishes
Pair your Vegan Lemon Ricotta Ravioli Recipe with a crisp green salad drizzled in a simple vinaigrette or steamed seasonal vegetables like asparagus or green beans. These fresh sides balance the creamy richness of the ravioli marvelously, making your meal well-rounded and vibrant.
Creative Ways to Present
Serve the ravioli on rustic wooden boards for a cozy, homestyle feel or arrange them delicately on pristine white plates to let the color contrast pop. Adding edible flowers or microgreens lends an elegant and colorful touch that’s perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Cooked ravioli should be kept in an airtight container and refrigerated for up to two days. To maintain their delicate texture, store them with a little of the sage walnut butter sauce to prevent sticking and drying out.
Freezing
You can freeze uncooked ravioli by placing them in a single layer on a baking sheet, freezing until firm, and then transferring to a freezer bag. Cook them straight from frozen, just adding another minute or two to the boiling time. This is perfect for prepping ahead for busy days!
Reheating
For the best texture, reheat leftover cooked ravioli gently in a pan with a splash of water or vegan butter rather than microwaving. This helps preserve their tender dough and luscious filling while refreshing the flavors beautifully.
FAQs
Can I use other types of vegan cheese for the filling?
Absolutely! While almond or soy ricotta gives a creamy and mild base, you could experiment with cashew-based ricotta or even tofu blended with lemon and seasoning to keep it creamy and delicious.
Is saffron necessary for the pasta dough?
Saffron is optional but highly recommended if you want that lovely golden hue and subtle floral aroma. If you don’t have it, the ravioli will still be tasty but look more neutral in color.
How do I prevent my ravioli from sticking together?
Make sure to dust your work surface and the ravioli lightly with flour. After cutting, place them on a floured tray or parchment paper without stacking, and handle them gently to avoid tearing.
Can I make the dough gluten-free?
Yes, but gluten-free dough can be more delicate to work with. Using a blend of gluten-free flours and a binding agent like xanthan gum helps. Rolling out may require patience, but the end result can still be delightful.
What can I substitute for walnuts if I have a nut allergy?
Chopped pumpkin seeds or toasted breadcrumbs can add crunch and texture without nuts. They pair well with the sage and lemon flavors while keeping things safe for nut-allergic guests.
Final Thoughts
Making this Vegan Lemon Ricotta Ravioli Recipe at home is more than just preparing a meal; it’s creating an experience filled with bright flavors, comforting textures, and vibrant colors. Each tender ravioli offers a little moment of joy, balancing rich nuttiness with refreshing lemon zest like an edible hug. I can’t wait for you to try this recipe yourself, surprise your loved ones, and bring a touch of homemade Italian magic to your table.
Print
Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lemon Ricotta Ravioli recipe offers a delightful plant-based twist on traditional Italian ravioli, featuring a tangy lemon-flavored almond or soy ricotta filling inside fresh pasta dough. Enhanced with the bright zest and juice of lemons and complemented by a rich sage and walnut vegan butter sauce, this dish is perfect for a light yet flavorful meal.
Ingredients
For the Pasta Dough
- 300 g all-purpose flour (10½ oz, better if with 13% protein content)
- 150 ml lukewarm water (â…— cup)
- 1 pinch of saffron (optional, for color)
- Zest of 3 lemons
- Salt, to taste
For the Filling
- 250 g almond or soy ricotta cheese (8 oz)
- 2 tablespoons lemon juice
- Salt and pepper, to taste
For the Sauce
- 70 g vegan butter (2½ oz)
- 1 handful sage leaves, finely chopped
- 50 g walnuts, coarsely chopped (1¾ oz)
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour and a pinch of salt. Slowly add the lukewarm water infused with the optional saffron and lemon zest. Mix until a smooth and elastic dough forms. Knead for about 10 minutes, then cover with a damp cloth and let it rest for at least 20 minutes.
- Make the Filling: In another bowl, mix the almond or soy ricotta with the lemon juice, salt, and pepper. Taste and adjust the seasoning as needed. Set aside.
- Roll out the Dough: Divide the dough into two portions. Roll out each portion on a floured surface into a thin sheet, about 1-2 mm thickness.
- Assemble the Ravioli: Place small spoonfuls of the lemon ricotta filling evenly spaced on one sheet of dough. Lightly brush the edges and spaces between the filling with water. Place the second sheet of dough on top, pressing gently around the filling to seal and remove air pockets. Cut into individual ravioli squares with a knife or ravioli cutter.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and set aside.
- Prepare the Sage Walnut Butter Sauce: In a skillet over medium heat, melt the vegan butter. Add the chopped sage leaves and walnuts, sautéing for 2-3 minutes until fragrant and lightly toasted.
- Serve: Toss the cooked ravioli gently in the sage walnut butter sauce. Serve immediately with an extra sprinkle of lemon zest if desired.
Notes
- Using saffron in the water adds a subtle color and delicate flavor but is optional.
- Ensure the dough is rolled thin but not too fragile to avoid tearing during filling.
- For a nuttier texture, lightly toast the walnuts before chopping.
- This recipe is best enjoyed fresh but leftovers can be refrigerated and gently reheated in a pan with the sauce.
