Description
This Vegan Lemon Ricotta Ravioli recipe offers a creamy, tangy, and delicious plant-based twist on traditional ravioli. Made with a homemade pasta dough and a smooth tofu-based lemon ricotta filling, these ravioli are boiled then lightly sautéed for a perfect texture and flavor. Perfect for anyone craving a comforting yet dairy-free Italian dish.
Ingredients
Scale
For the Pasta Dough
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup water (adjust as needed)
For the Vegan Lemon Ricotta Filling
- 1 cup firm tofu, drained and pressed
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- ¼ cup fresh basil, chopped
For Cooking and Garnish
- Olive oil or vegan butter (for sautéing)
- Fresh herbs (basil, parsley) for garnish
- Lemon zest for garnish
Instructions
- Prepare the Pasta Dough: In a mixing bowl, combine the flour and salt. Create a well in the center and add olive oil and water. Mix together until a dough forms.
- Knead the Dough: On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten.
- Make the Filling: In a food processor, combine pressed tofu, nutritional yeast, lemon juice, lemon zest, salt, pepper, and chopped basil. Blend until smooth and creamy, resembling ricotta cheese in texture.
- Roll Out the Dough: Divide the rested dough into two halves. Roll each half very thinly to about 1/16 inch thickness on a floured surface. Dust with flour as needed to prevent sticking.
- Cut the Pasta: Use a pasta cutter or knife to cut the rolled dough into squares approximately 2-3 inches wide.
- Fill and Seal Ravioli: Place a teaspoon of the lemon ricotta filling onto the center of half of the squares. Moisten the edges with a little water, then top with the remaining squares. Press firmly around the edges to seal and remove any air pockets.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 4-5 minutes or until they float to the surface, signifying they are done.
- Drain: Use a slotted spoon to carefully remove the cooked ravioli from the water and set them aside briefly to drain.
- Sauté for Extra Flavor: Heat olive oil or vegan butter in a large skillet over medium heat. Add the cooked ravioli and sauté for 2-3 minutes until lightly golden and slightly crisp on the outside.
- Garnish and Serve: Serve the ravioli hot, garnished with fresh herbs like basil and parsley, and a sprinkle of lemon zest for a bright finishing touch.
Notes
- Press the tofu thoroughly to remove excess water for a creamier filling.
- Adjust water quantity in the dough as needed for proper consistency; it should be soft but not sticky.
- Ensure dough is rolled very thin to ensure ravioli cook evenly and have a delicate texture.
- Seal the edges carefully to avoid filling leakage during cooking.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
- Use vegan butter or olive oil for sautéing depending on your preference for richness.
