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
Scale
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
