If you’re craving a dish that feels like a warm hug wrapped in pasta, look no further than this Vegan Lemon Ricotta Ravioli Recipe. It’s a fresh, bright, and utterly comforting homemade pasta that combines silky, zesty vegan ricotta nestled inside tender, delicate ravioli pillows. This recipe captures the essence of classic Italian flavors but made completely plant-based, ensuring every bite is bursting with creamy, tangy goodness and just the right hint of lemon to brighten your meal. Whether you’re a seasoned pasta maker or trying your hand at ravioli for the first time, this dish is as approachable as it is impressive.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a crucial role in the success of your Vegan Lemon Ricotta Ravioli Recipe. From creating a supple pasta dough to crafting a flavorful, creamy filling, every component brings unique texture, taste, and aroma that combine beautifully in the final dish.
- 2 cups all-purpose flour: The foundation for perfectly tender yet sturdy pasta dough.
- 1/2 teaspoon salt: Enhances the flavor of the dough without overpowering it.
- 3/4 cup warm water: Activates the gluten and helps in forming a smooth dough.
- 2 tablespoons olive oil: Adds richness to the dough and prevents it from drying out.
- 1 cup firm tofu (pressed and crumbled): The dairy-free base for the vegan ricotta filling, delivering creaminess and protein.
- 2 tablespoons nutritional yeast: Imparts a subtle cheesy flavor, key for that ricotta-like taste.
- 1 tablespoon lemon juice: Brings a fresh, vibrant zing to brighten the filling.
- 1 teaspoon lemon zest: Adds aromatic citrus oils for an extra burst of lemony goodness.
- 1 tablespoon olive oil: Smoothens the filling and contributes to a luscious texture.
- 1 garlic clove (minced): Offers a gentle depth of savory flavor.
- 1/2 teaspoon salt: Balances and enhances all the filling components.
- 1/4 teaspoon black pepper: Adds a subtle, warming spice to the mix.
- 1 tablespoon fresh basil or parsley (chopped): Provides herbaceous freshness to make the filling pop.
- 2 tablespoons vegan butter or olive oil (for serving): Adds a glossy finish and rich flavor when drizzled on the cooked ravioli.
- Fresh herbs, lemon zest, salt, and pepper (for garnish): Perfect final touches that elevate the presentation and taste.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Prepare the Pasta Dough
Start by whisking the all-purpose flour and salt together in a large bowl; this will ensure even seasoning. Then, add warm water and olive oil, stirring gently until a rough dough forms. Transfer it to a lightly floured surface and knead vigorously for about 8 to 10 minutes. The goal is a smooth, elastic dough that springs back slightly when pressed. Once kneaded, wrap the dough tightly in plastic wrap or cover it with a bowl, letting it rest at room temperature for 30 minutes. This resting period is essential—it relaxes the gluten, making the dough easier to roll out thinly without tearing.
Step 2: Make the Vegan Ricotta Filling
While the dough rests, it’s time to whip up that luscious vegan ricotta filling. Combine the firm tofu, nutritional yeast, lemon juice, lemon zest, olive oil, minced garlic, salt, pepper, and freshly chopped basil or parsley in a food processor. Pulse just enough to create a creamy yet slightly textured mixture, mimicking the feel of traditional ricotta. Taste and adjust seasoning if needed—this tangy, herb-infused filling is the heart of the Vegan Lemon Ricotta Ravioli Recipe and defines its bright, inviting flavor.
Step 3: Roll Out the Dough
After resting, divide the dough into two equal parts. On a floured surface or with a pasta machine, roll each piece into an approximately 1/16-inch thick sheet. Getting the dough thin enough is key for delicate ravioli that won’t feel doughy but maintains structure to hold the filling. Take your time — thin, even sheets make assembly easier and create that irresistibly tender bite.
Step 4: Assemble the Ravioli
Lay one sheet flat and carefully drop small spoonfuls of your tofu ricotta filling about 1 to 2 inches apart, leaving enough room for sealing. Carefully cover the filling with the second pasta sheet and gently press the dough down between the mounds to seal. Using a knife, pasta cutter, or ravioli stamp, cut the ravioli into individual pockets. If needed, press edges with a fork to secure them further and prevent leaks during cooking. This part lets you get creative—you can shape your ravioli squares, rectangles, or even rounds!
Step 5: Cook the Ravioli
Bring a large pot of salted water to a gentle boil and cook the ravioli in batches. Once the ravioli start to float to the surface, cook them for about 2 to 3 minutes more. This short cooking time ensures the filling heats through while keeping the pasta tender and not overcooked. Use a slotted spoon to transfer the cooked ravioli directly to a serving plate.
Step 6: Finish and Serve
To crown this masterpiece, drizzle your ravioli generously with melted vegan butter or olive oil. Sprinkle with extra fresh herbs, a touch of lemon zest, and season with salt and pepper to amplify the flavors. Serve immediately to enjoy the oozing creamy filling and tender pasta at their best.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
The right garnishes transform your Vegan Lemon Ricotta Ravioli Recipe from lovely to unforgettable. Think fresh basil or parsley leaves scattered atop, a sprinkle of vibrant lemon zest for brightness, and a crack of black pepper for subtle heat. A drizzle of good-quality extra virgin olive oil or melted vegan butter adds sheen and richness. These finishing touches highlight the lemony freshness and complement the creamy filling perfectly.
Side Dishes
Pair your Vegan Lemon Ricotta Ravioli with simple, fresh sides that won’t compete but rather complement the flavors. A crisp green salad with a light vinaigrette or some sautéed seasonal veggies like spinach or asparagus make lovely companions. Garlic bread or toasted ciabatta work wonderfully for mopping up any leftover oil or sauce, adding satisfying texture contrasts to this silky main.
Creative Ways to Present
Want to impress guests? Arrange your ravioli in overlapping rows on a large platter, garnished with edible flowers or microgreens for a restaurant-worthy aesthetic. Alternatively, serve individual portions in shallow bowls with a spoonful of vegan Alfredo or cashew cream sauce drizzled over the top. This layering of texture and color brings out the best in the Vegan Lemon Ricotta Ravioli Recipe and makes dining a dazzling experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooked ravioli in an airtight container in the refrigerator. Use parchment paper between layers to prevent sticking. They’ll stay fresh for up to 2 days, allowing you to enjoy your Vegan Lemon Ricotta Ravioli Recipe again without sacrificing texture or flavor.
Freezing
Freeze uncooked ravioli on a lined baking sheet in a single layer until solid, then transfer them to a sealed freezer bag or container. This method keeps their shape intact and extends shelf life for 1 to 2 months. When you’re ready, cook them straight from frozen, adding a minute or two to the boiling time to ensure even cooking.
Reheating
For leftovers, gently reheat cooked ravioli by warming them in a skillet with a little vegan butter or olive oil over low heat. Alternatively, briefly dunk them in boiling water until warmed through. Avoid microwaving for too long to prevent toughening the pasta. These techniques preserve the creamy filling and tender texture integral to the Vegan Lemon Ricotta Ravioli Recipe.
FAQs
Can I use other types of flour for the pasta dough?
Absolutely! While all-purpose flour works beautifully for this recipe, you can experiment with 00 flour for an ultra-smooth dough or whole wheat flour for a nuttier flavor. Keep in mind that whole wheat dough might require slightly more water and will be denser but still delicious.
What’s the best tofu to use for the ricotta filling?
Firm tofu is ideal because it holds its shape when pressed and crumbled, giving you the right texture. Silken tofu is too soft and watery for this filling. Be sure to press your tofu well to remove excess moisture, which helps the filling stay creamy without being runny.
Can I make this recipe gluten-free?
Definitely! Replace the all-purpose flour with a gluten-free blend suited for pasta. You might need to add a binding agent like xanthan gum or psyllium husk to provide structure. Rolling gluten-free dough can be more delicate, so handle carefully and consider rolling thicker sheets.
Is nutritional yeast necessary in the filling?
While not absolutely required, nutritional yeast is highly recommended because it gives that subtle cheesy, savory flavor that mimics ricotta so well in this vegan recipe. If you’re out of it, you might try adding a pinch of miso paste or a bit of vegan parmesan for a similar effect.
How long does it take to make this recipe from start to finish?
This Vegan Lemon Ricotta Ravioli Recipe takes about 45 minutes of prep time and 10 minutes of cooking, totaling around 55 minutes. The resting of the dough is hands-off time and helps improve dough texture significantly.
Final Thoughts
There’s something truly magical about crafting your own pasta from scratch, especially when it results in a dish as vibrant and comforting as this Vegan Lemon Ricotta Ravioli Recipe. It’s a celebration of fresh flavors, creamy textures, and the joy of plant-based cooking all rolled into one delightful meal. I can’t wait for you to try it out and experience the pride of serving a homemade Italian classic with your own delicious twist.
Print
Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lemon Ricotta Ravioli recipe features a delicate homemade pasta filled with a creamy, tangy tofu-based ricotta substitute. Enhanced with lemon zest, nutritional yeast, and fresh herbs, these tender ravioli are boiled to perfection and served with melted vegan butter and fresh garnishes. Ideal for a flavorful and comforting Italian-inspired main course that is entirely plant-based and dairy-free.
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
For the Vegan Ricotta Filling:
- 1 cup firm tofu (pressed and crumbled)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil or parsley (chopped)
For Serving:
- 2 tablespoons vegan butter or olive oil
- Fresh herbs
- Lemon zest
- Salt and pepper to taste
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour and salt. Add the warm water and olive oil, stirring until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic. Wrap the dough in plastic wrap or cover with a bowl and let it rest at room temperature for 30 minutes.
- Make the Vegan Ricotta Filling: While the dough rests, combine the pressed and crumbled tofu, nutritional yeast, lemon juice, lemon zest, olive oil, minced garlic, salt, black pepper, and chopped fresh basil or parsley in a food processor. Pulse until the mixture becomes creamy yet maintains some texture, resembling ricotta cheese. Taste and adjust seasoning if needed. Set aside.
- Roll Out the Dough: After resting, divide the dough into two equal halves. Roll each half on a well-floured surface into thin sheets about 1/16 inch thick. Try to keep the sheets uniform for even cooking.
- Assemble the Ravioli: Place small spoonfuls of the vegan ricotta filling spaced 1 to 2 inches apart on one sheet of rolled dough. Carefully lay the second sheet over the top. Press around each mound of filling gently to seal the dough together, making sure to expel air pockets. Cut out individual ravioli using a knife, pasta cutter, or ravioli stamp. To secure the edges, press with a fork if desired.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli in batches, cooking for 2 to 3 minutes or until the ravioli float to the surface, indicating they are cooked through. Carefully remove them with a slotted spoon and transfer to a serving dish.
- Serve: Drizzle the hot ravioli with melted vegan butter or olive oil. Sprinkle with fresh herbs, additional lemon zest, and season with salt and pepper to taste. Serve immediately for the best flavor and texture.
Notes
- The pasta dough can be made ahead of time and refrigerated for up to 24 hours to save preparation time.
- The vegan ricotta filling also works beautifully as a spread on bread or stuffed into shells.
- For an extra creamy experience, toss the cooked ravioli in cashew cream or a vegan Alfredo sauce.
