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
Scale
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.
