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Vegan Lemon Ricotta Ravioli recipe


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  • Author: Recipes Tasteful
  • Total Time: 40 minutes
  • Yield: 4 serving 1x
  • Diet: Vegan

Description

This Vegan Lemon Ricotta Ravioli features a creamy almond or soy ricotta filling paired with a tangy lemon zest and topped with a rich, nutty brown butter sauce. Fresh sage and toasted walnuts complete this elegant yet simple dish, perfect for both special occasions and everyday meals.


Ingredients

Scale

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)

Instructions

  • Prepare the Dough:
    Mix the lukewarm water and saffron (if using). Place the flour on a clean surface, make a well, and add half the lemon zest and the saffron water. Gradually incorporate the flour, kneading for 5 minutes until smooth. Wrap in cling film and rest for 15–20 minutes.
  • Prepare the Filling:
    In a bowl, mix ricotta, remaining lemon zest, and lemon juice. Season with salt and pepper to taste. Set aside.
  • Shape the Ravioli:
    Divide dough into two portions. Roll out each portion into a thin rectangle. Use a knife to lightly outline ravioli shapes. Pipe about ½ tablespoon of filling into each raviolo. Lay the second dough sheet over and press to seal. Cut and dry on a towel for 1 hour.
  • Cook the Ravioli:
    Bring salted water to a boil. Drop ravioli in and cook for about 5 minutes or until they float.
  • Prepare the Brown Butter:
    In a pan, heat the vegan butter until browned (2-3 minutes). Add sage and walnuts, toasting lightly.
  • Serve:
    Toss the cooked ravioli in the brown butter mixture. Serve immediately.

Notes

  • You can freeze the uncooked ravioli before boiling. Just freeze them on a baking sheet for 1-2 hours and store in an airtight container.
  • Use a pasta machine for even thinner dough.
  • Adjust the filling to your taste—adding spinach or mushrooms can provide a savory variation.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: pasta
  • Method: Boiling
  • Cuisine: Italian

Nutrition

  • Serving Size: 4 ravioli (approx.)
  • Calories: 310
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 0mg