If you are on the lookout for a delightful and refreshing homemade dish, this Vegan Lemon Ricotta Ravioli Recipe will absolutely win your heart. Combining the zesty brightness of lemons with the creamy, dreamy texture of dairy-free ricotta, these ravioli pockets burst with flavor and comfort in every bite. Whether you’re a seasoned vegan or just looking to explore more plant-based delights, this recipe strikes the perfect balance between elegance and simplicity, making it a guaranteed crowd-pleaser at any dinner table.
Ingredients You’ll Need
Each ingredient in this recipe plays a special role to bring out the vibrant taste, texture, and beautiful appearance of the Vegan Lemon Ricotta Ravioli Recipe. From the tangy lemon zest that wakes up your palate to the rich almond ricotta that adds creaminess, these essentials create a harmonious dish that’s both wholesome and irresistible.
- 150 ml lukewarm water: Helps bring the dough together with just the right softness for rolling and shaping.
- 1 pinch of saffron (optional): A subtle splash of color that adds an elegant golden tint and a delicate aroma.
- 300 g all-purpose flour (preferably with 13% protein): The foundation for a smooth, elastic pasta dough that holds the filling beautifully.
- Zest of 3 lemons: Bursts of citrus fragrance that brighten every mouthful of the ravioli.
- 250 g almond or soy ricotta cheese: The creamy vegan filling packed with plant-based goodness and a mild flavor.
- 2 tablespoons lemon juice: Adds the perfect tang to balance the richness of the ricotta.
- Salt and pepper, to taste: Essential seasonings that enhance all the flavors without overpowering them.
- 70 g vegan butter: Creates a luscious sauce that coats the ravioli with a silky finish.
- 1 handful sage leaves, finely chopped: Infuses the butter sauce with fresh, earthy notes for added depth.
- 50 g walnuts, coarsely chopped: Adds a delightful crunch and a toasty contrast to the soft ravioli.
How to Make Vegan Lemon Ricotta Ravioli Recipe
Step 1: Preparing the Dough
Start by combining the lukewarm water with the pinch of saffron to infuse it with subtle color and aroma. Then, slowly incorporate the flour on a clean work surface or in a large bowl, making a well in the center. Gradually pour the saffron water into the flour, mixing gently until a dough forms. Knead for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 20 minutes to relax those gluten strands, making it easier to roll out.
Step 2: Making the Lemon Ricotta Filling
While the dough rests, zest the lemons carefully to avoid any bitter white pith. Combine the lemon zest with the almond or soy ricotta, add lemon juice, and season generously with salt and pepper. Mix until everything is well incorporated, creating a creamy, zesty filling that has just the right balance of tang and creaminess.
Step 3: Rolling and Shaping the Pasta
Divide the dough into manageable portions and roll each out very thinly, aiming for about 1-2 mm thickness—almost translucent but still sturdy enough to hold the filling. Using a cookie cutter or glass, cut rounds out of the dough. Place a teaspoon of filling in the center of half of the rounds, then cover with the remaining rounds, pressing the edges firmly to seal and prevent any filling leakage while cooking.
Step 4: Cooking the Ravioli
Bring a large pot of salted water to a gentle boil. Gently drop the ravioli in batches and cook for 3-4 minutes or until they float to the surface and are tender but still hold their shape. Scoop them out carefully with a slotted spoon to avoid tearing.
Step 5: Preparing the Sauce and Finishing Touches
In a skillet, melt the vegan butter over medium heat, gently infusing it with the chopped sage leaves until fragrant but not browned. Add the cooked ravioli and toss carefully to coat. Finally, sprinkle the chopped walnuts over the top to add a lovely crunch and a hint of nuttiness that complements the lemon ricotta filling beautifully.
How to Serve Vegan Lemon Ricotta Ravioli Recipe
Garnishes
A sprinkle of freshly cracked black pepper, a few extra lemon zest strands, or a scattering of finely chopped fresh parsley can instantly elevate your plate both visually and in flavor. These little touches provide freshness and a pop of color that makes the ravioli even more inviting.
Side Dishes
Serve this dish alongside a simple green salad dressed with a light vinaigrette or some roasted seasonal veggies tossed with olive oil and herbs. Light, fresh sides help balance the richness of the ravioli and keep the meal feeling fresh and vibrant.
Creative Ways to Present
Try arranging the ravioli in a shallow bowl with the sage butter sauce pooled underneath, or stack a few for a rustic, artfully imperfect tower. For a playful twist, add a dollop of vegan crème fraîche or a drizzle of chili oil for a hint of heat that contrasts beautifully with the citrus flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Vegan Lemon Ricotta Ravioli Recipe, place the cooked ravioli in an airtight container and refrigerate for up to 2 days. Keep the sage butter sauce separate to retain its fresh flavor and silky texture until you’re ready to reheat and serve.
Freezing
You can freeze the uncooked ravioli by placing them on a baking sheet lined with parchment paper and freezing until solid, then transferring them to a freezer-safe bag. They’ll keep beautifully for up to 3 months, making it easy to enjoy fresh ravioli anytime you crave this lemony delight.
Reheating
To reheat, gently simmer frozen or refrigerated ravioli in salted boiling water until warmed through and tender. If reheating leftover cooked ravioli, avoid overheating as they can become delicate; instead, warm them in a gentle sauce or steam briefly for perfect texture.
FAQs
Can I substitute almond ricotta with another type of vegan cheese?
Absolutely! Soy ricotta works wonderfully and provides a similar creamy texture. You can also try cashew-based ricotta for a slightly different flavor profile but equally delicious results.
Is saffron necessary for this Vegan Lemon Ricotta Ravioli Recipe?
Saffron is completely optional and primarily adds a beautiful color and subtle aroma. If you don’t have it on hand, you can leave it out without impacting the core flavors of the dish.
Can I make the dough without all-purpose flour?
While all-purpose flour with a higher protein content gives a good balance of elasticity and tenderness, you can experiment with gluten-free blends, but the texture might be a bit different. If you try this substitution, consider adding a binder like xanthan gum.
What’s the best way to eat leftover ravioli?
Leftover Vegan Lemon Ricotta Ravioli Recipe is delightful cold in a salad or gently reheated in a flavorful sauce. Adding a sprinkle of fresh herbs or a little extra lemon zest before serving refreshes the flavors beautifully.
Can I prepare this recipe gluten-free?
Definitely! Use a gluten-free flour blend designed for pasta-making. Keep in mind the texture might vary slightly, but the lemon ricotta filling remains perfectly delightful and fresh.
Final Thoughts
There is something truly special about making your own pasta, and this Vegan Lemon Ricotta Ravioli Recipe is a shining example of how simple ingredients can come together to create pure magic. The bright lemon flavor and creamy ricotta filling offer a delicious twist that will charm your family and friends. So roll up your sleeves and try it out—this recipe is destined to become one of your all-time favorites!
Print
Vegan Lemon Ricotta Ravioli Recipe
- Prep Time: 20 minutes
- Cook Time: 20 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 twist on traditional Italian pasta by using a plant-based ricotta and fresh lemon zest for a bright, refreshing flavor. The handmade ravioli are filled with creamy almond or soy ricotta combined with zesty lemon juice and then topped with a decadent vegan butter sage sauce and crunchy walnuts, making it a perfect light yet satisfying meal for vegans or anyone looking to enjoy a dairy-free Italian classic.
Ingredients
Dough
- 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
- 250 g almond or soy ricotta cheese (8 oz)
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Sauce and Garnish
- 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 large bowl, mix the lukewarm water with a pinch of saffron if using to impart a subtle color to the dough. Gradually add the all-purpose flour and lemon zest into the water, mixing until a dough forms. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Cover the dough with plastic wrap and let it rest for at least 20 minutes to relax the gluten.
- Make the filling: In a mixing bowl, combine the almond or soy ricotta cheese with lemon juice, salt, and freshly ground pepper to taste. Mix well until creamy and evenly blended.
- Roll out the dough: After the dough has rested, divide it into two equal parts. On a lightly floured surface, roll out each part into a thin sheet approximately 2mm thick. Try to keep the thickness even for perfect ravioli.
- Assemble the ravioli: Place small spoonfuls of the lemon ricotta filling spaced evenly across one dough sheet. Carefully cover with the second dough sheet and press around the filling mounds to seal the ravioli. Use a ravioli cutter or knife to separate individual ravioli. Press edges to ensure they are well sealed to prevent filling leakage during cooking.
- Cook the ravioli: Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the boiling water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
- Prepare the sauce: In a skillet over medium heat, melt the vegan butter. Add the finely chopped sage leaves and cook gently until the butter is fragrant and slightly browned, about 2-3 minutes.
- Serve: Plate the cooked ravioli and drizzle with the sage butter sauce. Sprinkle the coarsely chopped walnuts on top for added texture and nutty flavor. Serve immediately while warm.
Notes
- Using saffron is optional but adds a beautiful golden color to the dough.
- Ensure the dough is rolled thinly but carefully to avoid tearing during filling.
- You can substitute walnuts with pine nuts or almonds according to preference.
- Serve this dish immediately to enjoy the sauce’s best flavor and texture.
- For a gluten-free option, use gluten-free flour blends suitable for pasta making.
