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