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
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.
Notes
- For a gluten-free version, use a gluten-free flour blend suitable for pasta.
- Vegan ricotta made from cashews yields a creamier texture.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6–8 ravioli
- Calories: 320
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
