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
Scale
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.
