Vegan Lemon Ricotta Ravioli Recipe
If you’re craving a restaurant-worthy pasta meal that bursts with fresh flavor but won’t keep you in the kitchen all night, my Vegan Lemon Ricotta Ravioli is exactly what you need. Imagine fluffy pillows of ravioli tossed in a creamy, luscious vegan ricotta sauce with bright lemon zest, the richness of olive oil, and a savory sprinkle of toasted pine nuts. It’s elegant enough for company, easy enough for a weeknight, and totally plant-based, making it a crowd-pleaser whether you’re serving vegans or just plain pasta lovers.
Ingredients You’ll Need
Simple, high-quality ingredients make all the difference in this dish. Each item brings its own superstar qualities, creating the perfect balance of brightness, creaminess, and that irresistible nutty finish.
- Vegan ravioli: Choose a lemon-flavored or plain vegan ravioli (about 9–10 ounces) for the perfect base; the soft pasta pairs beautifully with the tangy sauce.
- Olive oil: Adds silkiness to the sauce and supports all the other flavors—don’t skimp on quality!
- Garlic: Two minced cloves give the dish gentle warmth and depth.
- Vegan ricotta cheese: The star of the creamy sauce; look for a rich, tangy variety for authentic flavor (about 1/2 cup).
- Lemon (zest and juice): Brightens the whole dish and brings out the best in every ingredient.
- Nutritional yeast: Just two tablespoons add a subtle cheesy, umami layer without any dairy.
- Fresh basil: Chopped basil infuses the dish with vibrant color and sweet-scented freshness.
- Toasted pine nuts: For that wonderful toasty crunch and nutty finish—absolutely worth the little extra step.
- Salt and black pepper: Key for perfectly seasoning your Vegan Lemon Ricotta Ravioli and balancing all those bright flavors.
How to Make Vegan Lemon Ricotta Ravioli
Step 1: Cook the Ravioli
Fill a large pot with water and a generous pinch of salt, then bring it to a rolling boil. Add your vegan ravioli and cook according to the package directions, stirring gently once or twice to prevent sticking. Right before draining, dip a mug into the pot and save about 1/4 cup of that starchy pasta water—this will help create an irresistibly creamy sauce later. Drain the ravioli and set aside.
Step 2: Sauté the Garlic
While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and sauté for about a minute, stirring often. You’ll know it’s ready when it smells fragrant and you feel like grabbing a piece of crusty bread just to mop up the aroma!
Step 3: Create the Sauce
Now for that dreamy, creamy Vegan Lemon Ricotta Ravioli sauce! Lower the heat slightly and stir in the vegan ricotta. Add both the lemon zest and juice, pour in the nutritional yeast, and stir in the reserved pasta water. Whisk everything together until smooth and creamy. If you want a hint of heat, a pinch of red pepper flakes works wonders at this stage.
Step 4: Combine Ravioli and Sauce
Gently add the cooked ravioli to your skillet and toss to coat every piece in the lemony ricotta sauce. Go easy—it’s all about keeping those ravioli intact and tender. Taste, then season with salt and freshly cracked black pepper exactly to your liking.
Step 5: Finish and Serve
Just before serving, scatter chopped fresh basil and the toasted pine nuts over your Vegan Lemon Ricotta Ravioli. This is the finishing touch that brings freshness, crunch, and a pop of color—making your dinner both gorgeous and absolutely delicious.
How to Serve Vegan Lemon Ricotta Ravioli
Garnishes
A handful of chopped fresh basil and toasted pine nuts take your Vegan Lemon Ricotta Ravioli from delicious to unforgettable. If you love a little more zing, add a dusting of extra lemon zest. For those who enjoy a touch of heat, sprinkle on a few red pepper flakes just before serving.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed with a light vinaigrette. You could also set out some crusty bread to help scoop up every bit of that luscious sauce, or add steamed asparagus or roasted broccolini on the side for a true Italian-inspired feast.
Creative Ways to Present
Serve Vegan Lemon Ricotta Ravioli family-style on a big platter, then let everyone garnish their own. Or, plate individual portions and top each with a fresh basil sprig and a lemon twist for a dinner-party vibe. For a playful touch, try serving the ravioli in shallow bowls with an extra spoonful of ricotta dolloped on top.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Vegan Lemon Ricotta Ravioli, allow it to cool to room temperature and store it in an airtight container in the fridge. It will keep well for up to 3 days—making for a killer next-day lunch.
Freezing
While fresh ravioli is best enjoyed right away, you can freeze cooked ravioli (before adding garnishes). Place the cooled ravioli and sauce in a freezer-safe container, separating layers with parchment if needed. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat Vegan Lemon Ricotta Ravioli gently in a skillet over medium-low heat, adding a splash of water or non-dairy milk to loosen the sauce if necessary. Avoid microwaving if possible, as it can make the ravioli a little tough—but if that’s your only option, cover and heat in short bursts.
FAQs
Is there a preferred brand of vegan ravioli for this recipe?
There are several great brands, including Kite Hill and Trader Joe’s, that offer delicious lemon or plain vegan ravioli. Choose one you enjoy or that’s easy to find near you—homemade works too if you’re feeling ambitious!
Can I make my own vegan ricotta?
Absolutely! Blending firm tofu, lemon juice, olive oil, and nutritional yeast makes a fantastic homemade vegan ricotta. Just be sure to adjust the salt and lemon to taste for extra zing.
How can I make this dish gluten-free?
Simply use gluten-free vegan ravioli, which are increasingly available at natural grocery stores and specialty markets. The rest of the ingredients are naturally gluten-free so you won’t miss a thing.
What other herbs or toppings can I use?
Fresh parsley, chives, or even a little mint work beautifully as alternate garnishes. Try swapping out pine nuts for toasted walnuts or sunflower seeds if you need a nut-free crunch.
Is Vegan Lemon Ricotta Ravioli kid-friendly?
Yes! This dish tends to be a hit with kids thanks to its creamy, mild flavors and fun pasta shape. For picky eaters, you can leave out the lemon zest or add a sprinkle of vegan parmesan on top.
Final Thoughts
There’s something incredibly satisfying about twirling your fork through a plate of Vegan Lemon Ricotta Ravioli, knowing you created something fresh, bright, and purely plant-based in just minutes. I hope you give this cozy, stand-out dish a try and let it become a new favorite at your table, too. Enjoy every bite!
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Vegan Lemon Ricotta Ravioli Recipe
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
Indulge in the fresh flavors of Vegan Lemon Ricotta Ravioli, a delightful dairy-free pasta dish that combines zesty lemon, creamy vegan ricotta, and aromatic basil for a taste sensation that’s both light and satisfying.
Ingredients
Ravioli:
- 1 package vegan ravioli (lemon or plain, about 9–10 ounces)
Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegan ricotta cheese
- zest and juice of 1 lemon
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh basil, chopped
- 1/4 cup toasted pine nuts
- salt and black pepper to taste
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil and cook vegan ravioli according to package directions; reserve 1/4 cup pasta water, then drain.
- Prepare Sauce: While ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in vegan ricotta, lemon zest, lemon juice, nutritional yeast, and reserved pasta water to create a creamy sauce.
- Combine and Serve: Add cooked ravioli to the sauce and toss gently to coat. Season with salt and pepper. Garnish with basil and toasted pine nuts before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce or stir in a handful of spinach just before serving.
- This dish pairs beautifully with a crisp green salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/2 recipe (if serving 2)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
