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
Scale
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.
