Description
This Vegan Lemon Ricotta Ravioli recipe features a delicate homemade pasta dough filled with a creamy, zesty vegan ricotta made from soaked cashews, nutritional yeast, and fresh lemon. Lightly cooked in boiling water and tossed in fragrant olive oil with herbs, these vibrant ravioli are a perfect plant-based twist on a classic Italian favorite.
Ingredients
Scale
Pasta Dough
- 2 cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- 3 tablespoons olive oil
- ¾ cup water (adjust as needed)
Vegan Lemon Ricotta Filling
- 1 cup raw cashews (soaked for 4 hours)
- ¼ cup nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh basil (optional)
For Cooking and Serving
- Extra virgin olive oil
- Fresh lemon slices
- Fresh herbs (e.g., basil, parsley)
Instructions
- Make the Pasta Dough: In a large bowl, combine the flour and salt. Gradually add olive oil and water, kneading continuously until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten.
- Prepare the Vegan Ricotta: Drain the soaked cashews and add them to a food processor along with nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth and creamy. If using, fold in chopped fresh basil for extra freshness.
- Roll Out the Dough: Divide the rested dough into quarters. On a floured surface, roll each piece out to about 1/16 inch thickness. Using a pasta machine can help achieve a consistently thin and even dough.
- Cut the Pasta: Use a cookie cutter or knife to cut rounds or squares from the rolled dough, which will become the ravioli wrappers.
- Fill and Seal: Place approximately a teaspoon of the vegan ricotta mixture in the center of each pasta piece. Moisten the edges with water, fold the dough over the filling, and press firmly to seal the ravioli completely to prevent leakage during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove them carefully with a slotted spoon and transfer to a plate.
- Prepare the Sauce: Heat olive oil in a pan over medium heat. Optionally, add garlic or fresh herbs and sauté briefly to infuse the oil. Toss the cooked ravioli gently in the olive oil to coat them evenly.
- Serve: Plate the ravioli, drizzle with extra virgin olive oil, and garnish with fresh herbs and lemon slices for a bright and fragrant finish.
Notes
- Ensure the cashews are soaked for at least 4 hours or overnight for a creamy smooth ricotta.
- Adjust the water quantity in the dough as needed to achieve a firm but pliable texture.
- Use fresh lemon zest and juice to impart a vibrant citrus flavor.
- Rolling the dough very thinly is key to achieving delicate ravioli.
- Seal ravioli edges well to avoid bursting during boiling.
- Cook ravioli in batches to prevent overcrowding in the boiling water.
- Use a slotted spoon to carefully remove ravioli without breaking.
- Fresh herbs like basil or parsley provide a lovely aromatic garnish.
