Description
This Vegan Lemon Ricotta Ravioli recipe offers a fresh twist on classic Italian pasta by using a creamy cashew-based ricotta filling flavored with lemon zest and juice. The homemade pasta dough is tender and perfect for encasing the zesty filling, making a delightful and satisfying plant-based meal that’s great for special occasions or a comforting dinner.
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 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)
Sauce and Garnish
- Extra virgin olive oil
- Fresh herbs (e.g., basil, parsley)
- Fresh lemon slices
Instructions
- Make the Pasta Dough: In a large bowl, combine the all-purpose flour and salt. Gradually add olive oil and water while kneading the mixture until a smooth, elastic dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten and improve texture.
- Prepare the Vegan Ricotta: Drain the soaked cashews and place them into a food processor. Add nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until you achieve a smooth, creamy ricotta-like consistency. If desired, fold in chopped fresh basil for added flavor.
- Roll Out the Dough: Divide the rested dough into four portions. On a floured surface, roll each piece out to approximately 1/16 inch thickness. Using a pasta machine can help create an even and thin sheet suitable for ravioli.
- Cut the Pasta: Use a cookie cutter or knife to cut the pasta into rounds or squares, depending on the shape you prefer for your ravioli.
- Fill and Seal: Place about one teaspoon of the vegan ricotta filling in the center of each pasta piece. Lightly moisten the edges with water, fold the dough over the filling, and press firmly to seal the ravioli well and prevent leaking during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3 to 4 minutes, or until they float to the surface, indicating they are done. Remove them gently with a slotted spoon and transfer to a serving plate.
- Prepare the Sauce: In a pan over medium heat, warm the extra virgin olive oil. Optionally, sauté some garlic or fresh herbs briefly to infuse the oil. Toss the cooked ravioli gently in the oil to coat them evenly.
- Serve: Arrange the ravioli on plates, drizzle with additional olive oil, and garnish with fresh herbs and lemon slices for a bright, fresh finish.
Notes
- Soaking the cashews for at least 4 hours or overnight ensures a creamy filling texture.
- Adjust the water amount in the pasta dough as needed depending on flour absorption and humidity.
- Rolling the pasta dough very thin is crucial for delicate ravioli that cooks evenly.
- Use a fork or your fingers to press and seal the ravioli edges carefully to avoid filling leakage while boiling.
- You can add sautéed garlic in the sauce for extra flavor if desired.
- Fresh herbs like basil and parsley complement the lemony flavor beautifully as garnish.
