When you’re craving something light, creamy, and absolutely irresistible, Vegan Lemon Ricotta Ravioli will make you wonder how you ever lived without it! This recipe brings all the comfort of homemade pasta and the brightness of lemon, wrapped up in a plant-based twist that’s just as luscious as the traditional version. It’s a fresh, from-scratch ravioli that’s both celebration-worthy and weeknight-friendly, making it a dish you’ll want on repeat whenever you need a delicious dose of sunshine on your plate.

Vegan Lemon Ricotta Ravioli Recipe - Recipe Image

Ingredients You’ll Need

Each element of this recipe has a big role to play—there’s nothing fussy, but every ingredient is essential for the vibrant flavor and wonderful texture you’ll taste in each bite. Here’s what you need and a little tip for every one!

All-purpose flour: This forms the tender yet sturdy foundation of your ravioli pasta, so use a good-quality flour for the best texture.
Salt: Just half a teaspoon seasons both the dough and the filling, elevating every flavor to new heights.
Warm water: Warmth helps the dough come together smoothly, making it easy to knead.
Olive oil: Adds moisture and subtle richness to the dough—use a fruity, mild variety if you have it on hand.
Vegan ricotta cheese: The heart of the filling! Choose store-bought or whip up your own from cashews or tofu for a custom touch.
Lemon zest: This is essential for achieving a bright, gingery citrus note that makes the filling pop.
Lemon juice: Freshly squeezed for a clean, tangy flavor; bottled just won’t do the magic here.
Nutritional yeast: Delivers a savory, cheesy depth to the vegan ricotta—don’t skip it!
Fresh basil: Minced and stirred into the filling, basil brings an herby freshness that beautifully complements the lemon.
Black pepper: Just a quarter teaspoon adds the perfect gentle heat in the background.
Vegan butter: For tossing the finished ravioli and giving them a glossy, flavorful coating.
Garlic: A single minced clove imparts just enough aromatic punch to the finished dish.
Fresh parsley: Sprinkle over top for a vibrant, green finishing touch.
Extra lemon zest: Don’t forget a final dusting when serving—a little goes a long way!

How to Make Vegan Lemon Ricotta Ravioli

Step 1: Prepare the Pasta Dough

Start by whisking together your flour and salt in a large bowl. Make a well in the center, pour in the warm water and olive oil, and get mixing! Once you have a shaggy dough, turn it out onto a floured surface and knead it for about 5 to 7 minutes. You’re aiming for a smooth, supple ball—give it some love. When it’s ready, wrap it tightly in plastic wrap and let it rest at room temperature for 30 minutes. This downtime helps relax the gluten, making the dough much easier to roll out later.

Step 2: Make the Vegan Lemon Ricotta Filling

While the dough rests, whip up your filling by mixing vegan ricotta, lemon zest, lemon juice, nutritional yeast, fresh basil, salt, and black pepper in a bowl. Stir until everything is well combined and creamy. The lemon and basil together are instantly uplifting—the aroma alone will have you grinning! Taste and adjust seasoning if needed; this is your chance to make the filling precisely to your liking.

Step 3: Roll and Fill the Pasta

Once the dough has rested, divide it into two equal pieces. Roll each piece out on a lightly floured surface until you get two large, thin sheets (about 1/16 inch thick). On one sheet, drop small spoonfuls of the filling, spacing them about an inch apart. Carefully lay the second sheet over the first and gently press down around each mound, sealing the filling in and pushing out any air pockets—this keeps your ravioli from bursting while boiling.

Step 4: Cut the Ravioli

Use a sharp knife or a fluted pastry cutter to create individual ravioli squares or circles, trimming closely around each filled pocket. Press the edges with the tines of a fork if you like extra security or a chic decorative touch. Lay the finished ravioli on a parchment-lined tray to prevent sticking while you work through the rest.

Step 5: Cook the Ravioli

Bring a generous pot of salted water to a rolling boil. Drop in a few ravioli at a time—don’t crowd the pot. They’ll only need 3 to 4 minutes; you’ll know they’re ready when they float to the top. Scoop them out with a slotted spoon and set aside while you prepare the finishing touches.

Step 6: Make the Garlicky Vegan Butter Sauce

In a large skillet, melt the vegan butter over medium heat. Toss in the minced garlic and sauté for about a minute, just enough to release its flavor without browning. Then, carefully add the just-cooked ravioli. Gently toss to coat each one in that fragrant, silky sauce. Sprinkle in the fresh parsley and a bit of extra lemon zest, giving everything a final loving toss before transferring to plates.

How to Serve Vegan Lemon Ricotta Ravioli

Garnishes

Nothing beats the freshness of extra lemon zest and a scattering of parsley on top just before serving. For a little color, you can also add a few microgreens or toasted pine nuts. A sprinkle of flaky sea salt or ground black pepper truly highlights the flavors of the Vegan Lemon Ricotta Ravioli.

Side Dishes

This ravioli is dazzling enough to stand alone, but it also welcomes simple sides. Think roasted asparagus, a zingy arugula salad, or even fresh sourdough bread to mop up every bit of buttery sauce. These pairings keep the plate light and let the citrusy, creamy filling shine.

Creative Ways to Present

Try arranging the Vegan Lemon Ricotta Ravioli in a shallow bowl, drizzling with extra butter sauce and topping with lemon ribbons for an elegant touch. Or stack them in three’s on a platter for a communal starter. If you love a pop of color, serve with a spoonful of marinara or a sprinkle of chili flakes for a playful, modern twist.

Make Ahead and Storage

Storing Leftovers

If you have extra cooked ravioli, let them cool completely before storing in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making for a delicious next-day meal.

Freezing

To freeze, arrange uncooked ravioli on a parchment-lined tray and freeze until solid. Once frozen, transfer to a zip-top bag and keep for up to 2 months. You can cook these straight from the freezer—just add an extra minute to the boiling time.

Reheating

For best results, reheat leftover Vegan Lemon Ricotta Ravioli in a skillet with a splash of water and a pat of vegan butter. Cover and steam gently, or sauté over low heat until heated through. Avoid microwaving, as it can make the pasta tough.

FAQs

Can I make the pasta dough ahead of time?

Absolutely! The dough can be wrapped and refrigerated for up to 24 hours. Just let it sit at room temperature for 30 minutes before rolling out, so it softens enough to work with easily.

What’s the best vegan ricotta to use for this recipe?

If you like a creamier texture, use a cashew-based ricotta. If you prefer a lighter, fluffier filling, tofu-based options work well. Store-bought versions are convenient, but a homemade ricotta lets you play with the flavors.

Do I need special equipment to shape the ravioli?

No special tools are required! A knife or pizza cutter does the trick, but if you own a pasta roller or ravioli stamp, feel free to use them. Even the tines of a fork make cute, rustic edges.

Can I make this recipe gluten-free?

Yes, just substitute all-purpose flour with a gluten-free blend that’s designed for pasta. You might need to adjust the water slightly, so add it gradually until the dough comes together smoothly.

How do I prevent my ravioli from opening during cooking?

Be sure to press out any air pockets as you seal each ravioli, and firmly seal the edges (a little water helps glue the dough together). Boil gently and don’t overcrowd the pot to keep them intact.

Final Thoughts

There’s something truly special about digging into a plate of homemade Vegan Lemon Ricotta Ravioli, and I promise it’s worth every moment you spend in the kitchen. Go ahead and treat yourself or loved ones to this tangy, creamy, plant-based delight—you may just start a new tradition! Bon appétit!

Vegan Lemon Ricotta Ravioli Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Indulge in the delightful flavors of vegan lemon ricotta ravioli. These homemade pasta pockets are filled with a zesty vegan ricotta mixture and served with a garlic-infused vegan butter sauce.

Ingredients

Scale

Pasta Dough:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm water
2 tablespoons olive oil

Filling:

1 cup vegan ricotta cheese
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon fresh basil, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

For Serving:

2 tablespoons vegan butter
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
Extra lemon zest for garnish

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Instructions

Pasta Dough: In a bowl, whisk flour and salt. Add water and oil, mix into a dough, knead, and rest.
Filling: Combine ricotta, lemon zest, lemon juice, yeast, basil, salt, and pepper.
Assembly: Roll out pasta, spoon filling, cover, seal, and cut into ravioli shapes.
Cooking: Boil ravioli, sauté garlic in butter, add ravioli, toss, and serve with parsley and lemon zest.