Vegan Lemon Ricotta Ravioli recipe

Introduction

This Vegan Lemon Ricotta Ravioli recipe has quickly become one of my favorites for its perfect balance of bright, tangy lemon flavor and the rich, nutty depth of the brown butter topping. The creamy ricotta filling, made with either almond or soy ricotta, is light yet satisfying, and the golden-brown, slightly crispy sage and walnut topping adds a delightful crunch. My family—whether vegan or not—couldn’t stop raving about it. It’s an elegant dish that feels both luxurious and comforting, making it perfect for both a special occasion and a weeknight meal.

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Ingredients

For the Dough:

• 150 ml lukewarm water (⅗ cup)
• 1 pinch of saffron (optional, for color)
• 300 g all-purpose flour (10½ oz, better if with 13% protein content)
• Zest of 3 lemons

For the Filling:

• 250 g almond or soy ricotta cheese (8 oz)
• 2 tablespoons lemon juice
• Salt and pepper, to taste

For the Brown Butter Topping:

• 70 g vegan butter (2½ oz)
• 1 handful sage leaves, finely chopped
• 50 g walnuts, coarsely chopped (1¾ oz)

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Instructions

1. Prepare the Dough:

• Mix the lukewarm water and saffron together, if using saffron for color.
• On a clean work surface, place the flour and create a well in the center. Add half of the lemon zest and the saffron water into the well.
• Gradually incorporate the flour into the water, mixing until a dough begins to form.
• Knead the dough for about 5 minutes until it becomes smooth and elastic. It should be soft but not sticky.
• Wrap the dough in cling film and let it rest for 15–20 minutes at room temperature.

2. Prepare the Filling:

• In a mixing bowl, combine the ricotta cheese, the remaining lemon zest, and lemon juice.
• Season with salt and pepper to taste. Stir the mixture until smooth and creamy.
• Set the filling aside.

3. Shape the Ravioli:

• Divide the dough into two equal portions, wrapping one half in plastic wrap to keep it from drying out.
• Roll out the first portion of dough into a thin rectangle (about 15 cm wide and 2 mm thick) on a well-floured surface.
• Repeat the process with the second portion of dough.
• Take the first sheet of dough and use a knife to lightly outline the ravioli shapes. Be careful not to cut through.
• Place the ricotta filling in a piping bag and pipe about ½ tablespoon of filling onto each raviolo.
• Lay the second sheet of dough over the filled sheet, pressing the dough around the filling to seal each ravioli. Make sure to remove as much air as possible.
• Cut the ravioli with a ravioli wheel and place them on a clean kitchen towel to dry for 1 hour.

4. Cook the Ravioli:

• Bring a large pot of salted water to a boil.
• Gently drop the ravioli into the boiling water and cook for about 5 minutes or until they rise to the surface.
• Use a slotted spoon to transfer the cooked ravioli to a plate or directly into the brown butter pan.

5. Prepare the Brown Butter:

• While the ravioli are cooking, heat the vegan butter in a pan over medium heat.
• Let the butter cook for 2-3 minutes until it turns golden and develops a nutty aroma.
• Add the finely chopped sage leaves and coarsely chopped walnuts to the pan.
• Toast them lightly in the brown butter for an additional minute.
• Remove from heat.

6. Serve:

• Gently toss the cooked ravioli in the brown butter mixture, making sure each ravioli is well coated.
• Serve immediately, garnished with extra chopped walnuts and sage if desired.

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Nutrition Facts

• Serving Size: 4 ravioli (approximately)
• Calories per Serving: ~310 kcal (This can vary based on specific ingredients used and portion size.)
• Total Fat: 22g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 2g
• Protein: 7g

Note: These nutrition facts are estimates based on typical ingredients and portion sizes. For more accurate calculations, it’s recommended to use a nutrition calculator based on your specific ingredients.

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Preparation Time

• Total Time: 2 hours
• Prep Time: 30 minutes
• Rest Time: 15-20 minutes
• Cook Time: 5 minutes

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How to Serve

• Main Dish: Serve the ravioli as a main entrée with a side salad and some crusty bread for a complete meal.
• As an Appetizer: Serve a small portion of ravioli as a starter before the main course, especially at holiday dinners or special occasions.
• For a Special Meal: Pair the ravioli with a light, crisp white wine such as Sauvignon Blanc or a chilled Prosecco to complement the lemon and nutty flavors.

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Additional Tips

1. Flour Quality: Choose a high-protein flour (about 13% protein content) for a smoother and more elastic dough that holds up better when shaped.
2. Resting the Dough: Don’t skip the dough resting step! Letting the dough rest for 15-20 minutes helps it relax and become easier to roll out.
3. Freezing: If you’re not cooking the ravioli right away, freeze them after shaping and before boiling. This way, you can cook them straight from the freezer when ready.
4. Butter Browning: Keep a close eye on the butter while it’s browning to avoid burning it. Once it turns golden, it’s ready for the sage and walnuts.
5. Flavor Adjustments: Add a pinch of chili flakes to the brown butter for a little heat, or incorporate nutritional yeast into the ricotta filling for a cheesy flavor.

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Recipe Variations

• Cheese Substitutes: For a non-dairy cheese alternative, try using cashew-based vegan ricotta or homemade tofu ricotta for a creamier, more neutral flavor.
• Herbs: Experiment with other herbs like thyme or rosemary in the brown butter topping for a different flavor profile.
• Dough: If you want to try a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, though you may need to add xanthan gum to help with dough structure.
• Filling: Add finely chopped spinach or sautéed mushrooms to the ricotta filling for extra flavor and texture.

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Serving Suggestions

• Serve the ravioli with a light, zesty salad to balance the richness of the brown butter. A simple arugula salad with lemon vinaigrette is a great match.
• For a comforting twist, pair with a tomato-based sauce like marinara or a creamy vegan Alfredo sauce.
• Garnish with fresh lemon zest and additional chopped sage leaves to enhance the dish’s lemony flavor and aromatic freshness.

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Freezing and Storage

• Freezing: After shaping the ravioli, arrange them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the ravioli to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. To cook, drop them directly into boiling water without thawing.
• Storage: Cooked ravioli can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, sauté in a pan with a little oil or water, or gently warm in the microwave.

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FAQ Section

1. Can I make the dough ahead of time?
   Yes, you can make the dough ahead and store it wrapped in plastic wrap in the refrigerator for up to 24 hours.
2. Can I use store-bought vegan ricotta?
   Absolutely! Just ensure that the ricotta is firm enough to hold up in the ravioli.
3. Is saffron necessary for the dough?
   Saffron is optional and mainly used for color. You can skip it or substitute with turmeric for a similar golden hue.
4. How do I know when the ravioli is cooked?
   The ravioli will rise to the surface of the water when they’re done. If you want to be sure, cut one open to check that the filling is hot.
5. Can I use a pasta machine to roll out the dough?
   Yes, using a pasta machine can help you achieve a thinner, more even dough.
6. What other toppings could I use?
   Try roasted pine nuts, a sprinkle of vegan parmesan, or even sautéed mushrooms for a different twist.
7. Can I use any other nuts in the brown butter topping?
   Yes! Almonds, pecans, or hazelnuts would all work wonderfully.
8. Can I make these ravioli without a ravioli cutter?
   If you don’t have a ravioli cutter, you can simply use a knife to cut the ravioli into squares or circles.
9. Can I substitute the vegan butter with olive oil?
   Olive oil can work, but it won’t create the same rich, nutty flavor as brown butter.
10. How do I prevent the ravioli from opening up while cooking?
    Ensure the dough is well sealed around the filling, and try to press out as much air as possible when sealing the edges

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Conclusion

This Vegan Lemon Ricotta Ravioli is a delightful, fresh, and flavorful dish that is sure to impress both plant-based eaters and non-vegans alike. With its bright citrusy filling, rich brown butter topping, and crunchy walnut finish, it’s the perfect combination of elegance and comfort. Whether you’re making it for a special occasion or a weeknight dinner, this recipe is one that will surely become a family favorite.

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