Description
This Vegan Lemon Ricotta Ravioli recipe offers a delightful twist on classic Italian pasta by using a creamy, tangy tofu-based ricotta filling flavored with fresh lemon and basil. The dough is homemade and tender, wrapped around a zesty vegan ricotta that is both satisfying and flavorful. Perfect for those seeking a dairy-free, plant-based meal with bright, fresh flavors, this dish is easy to prepare and serves as a comforting main course.
Ingredients
Scale
Pasta Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons olive oil
Vegan Ricotta Filling
- 1 block (14 ounces) firm tofu, drained and pressed
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
For Serving
- 2 tablespoons vegan butter or olive oil
- Extra lemon zest, for garnish
- Fresh basil, for garnish
- Cracked black pepper, to taste
Instructions
- Prepare the Dough: In a bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the water and olive oil. Mix until a rough dough forms, then transfer to a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic. Wrap the dough in plastic wrap or cover with a damp cloth, and let it rest at room temperature for 30 minutes to relax the gluten.
- Make the Vegan Ricotta Filling: Crumble the pressed tofu into a food processor. Add the lemon juice, lemon zest, nutritional yeast, olive oil, garlic powder, salt, and black pepper. Process until the mixture is creamy but still slightly textured for a ricotta-like consistency. Stir in the chopped fresh basil by hand to distribute it evenly.
- Roll Out and Cut the Dough: On a lightly floured surface, roll out the rested dough to about 1/16 inch thickness. Using a 2-inch cutter, cut the dough into squares or circles. Arrange half of the cut dough pieces on a baking sheet or clean surface.
- Assemble the Ravioli: Place approximately 1 teaspoon of the vegan ricotta filling in the center of each piece of dough. Top with another piece of dough, pressing the edges to seal tightly. Use a fork or your fingers to crimp the edges and ensure the filling doesn’t leak during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Carefully drop the ravioli in batches and cook for 3 to 4 minutes, or until they float to the surface, indicating they are done. Remove with a slotted spoon and drain well.
- Toss and Serve: Gently toss the cooked ravioli with melted vegan butter or olive oil to keep them from sticking. Garnish with additional lemon zest, fresh basil leaves, and cracked black pepper to taste. Serve the ravioli warm for the best experience.
Notes
- You can prepare the dough and ricotta filling up to a day in advance and store them separately in the refrigerator to save time on the day of cooking.
- For extra flavor and texture, consider adding sautéed garlic or fresh spinach to the vegan ricotta filling before assembling the ravioli.
- A light drizzle of balsamic glaze or cashew cream over the finished dish can enhance the flavor and presentation.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
