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
Scale
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.
