Description
Indulge in the exquisite flavors of Vegan Lemon Ricotta Ravioli, a sensational dish that combines the zesty essence of lemon with the creamy richness of tofu-based ricotta, all encased in delicate homemade pasta.
Ingredients
Scale
For the Pasta Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water
- 1 tablespoon olive oil
For the Vegan Ricotta Filling:
- 1 cup firm tofu (drained and pressed)
- ¼ cup raw cashews (soaked in hot water for 15 minutes and drained)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon nutritional yeast
- 1 garlic clove
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 tablespoon chopped fresh basil (optional)
For the Sauce:
- 2 tablespoons vegan butter or olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- To make the dough: Mix the flour and salt in a large bowl. Add warm water and olive oil, stirring until a shaggy dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- For the filling: Add tofu, soaked cashews, lemon juice, lemon zest, nutritional yeast, garlic, salt, and pepper to a food processor. Blend until smooth and creamy. Fold in chopped basil if using. Taste and adjust seasoning as needed.
- After resting: Divide the dough into two portions. Roll out each piece on a lightly floured surface (or with a pasta machine) until about 1/16 inch thick. Place small spoonfuls of filling 1–1½ inches apart on one sheet of dough. Cover with the second sheet and press around the filling to seal. Cut into ravioli shapes and press edges with a fork to secure.
- Bring a large pot of salted water: Cook the ravioli in batches for 3–4 minutes or until they float. Drain and set aside.
- For the sauce: Melt vegan butter or heat olive oil in a skillet over medium heat. Add lemon juice, zest, parsley, salt, and pepper. Toss the cooked ravioli gently in the sauce to coat. Serve warm, garnished with extra parsley and zest if desired.
Notes
- You can freeze uncooked ravioli on a baking sheet and transfer to a bag for later use.
- The filling can be made a day ahead and refrigerated.
- Add a splash of pasta water to the sauce for extra richness.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
