these homemade lemon, pea, and vegan ricotta ravioli are the ultimate pasta for spring and summer. they are light in flavor but are filling and have some awesome protein due to the peas and tofu!
what are ravioli?
If you have never had ravioli you are in for a treat! They are a type of Italian homemade pasta that is usually filled with either ricotta but there are a lot of variations on ravioli filling now. The pasta sheets are rolled out thin, then a dollop of filling is placed, and then you either place another sheet of pasta dough over top or fold it in half. They are then boiled and they cook very quickly, they will float to the top. Ravioli should be light, melt in your mouth, and relatively thin. At restaurants ravioli are not vegan friendly due to the egg and dairy used in them. However, you can make them at home and enjoy!
ravioli ingredients
- All Purpose Flour: the base of our homemade pasta dough. My preferred brand for flour is King Arthur’s. I haven’t tested this recipe with gluten free flour but I think a 1:1 gluten free all purpose flour should work fine!
- Olive Oil: this is used in the pasta dough to help add a bit of moisture.
- Turmeric: only a tiny amount is used to help give our ravioli a beautiful yellow hue. As we are not using egg they may look a little pale, so the turmeric helps to combat that.
- Salt: used to flavor the pasta dough and filling.
- Frozen or Fresh Peas: used in the filling for a beautiful green color and added nutrients. I I also like to cook some in olive oil and add it with the cooked ravioli.
- Extra Firm or Super Firm Tofu: used in the filling to make a vegan ricotta.
- Non-Dairy Milk: you can use any unsweetened non-dairy milk you like this will help to blend our filling together.
- Vegan Parmesan: used in the filling to add a cheesy element. You can also use nutritional yeast instead.
- Lemons: used in the filling and the zest and juice on top for extra lemony flavor!
lemon, pea, “ricotta” filling
The filling of these ravioli are so delicious. It is so simple to make as well because all you need to do is put everything in a food processor or blender. The tofu works as a substitute for vegan ricotta because it will turn creamy when blended. The peas add a beautiful color and lots of nutrients. I love adding citrus to pasta because it just makes it so bright and zingy. You will use the juice of one lemon in the filling. When filling the ravioli you only need a small dollop maybe about 1 tablespoon. However, I love to take the leftover filling and spread it on the bottom of the plate underneath the ravioli. As the warm ravioli are placed on top of the filling it helps to create a bit of a sauce and ensures the leftover filling doesn’t go to waste.
ravioli without equipment
This recipe is special because it doesn’t require anything more than a rolling pin to make it! Of course if you have a pasta maker this would be a great time to use it because you are going to require some serious elbow grease when using the rolling pin. I also want to give the warning that it is time consuming to roll the dough out thinly by hand so you can either recruit some help or just keep it in mind when you are getting ready to make this recipe. Another element is cutting out the ravioli and sealing it. You can do this very simply with just a knife and fork! I show how to do it in this recipe! However, you can also get ravioli stamps or a ravioli cutter for very inexpensive. I just got this star one in Italy, it is so cute.
how much filling do i put in?
Similar, to making a burrito you do not want to overfill your ravioli or else you are going to have some issues. If you overfill your ravioli they may not close and open up while cooking. After you make a few ravioli you will figure out if you are putting too much or too little filling inside. I like to do about a tablespoon. I also find it helpful to space out the ravioli ahead of time so I can see where the ravioli will line up when I cut them out.
best ravioli making tips
- Cover the dough. When you aren’t working and rolling out the dough leave it covered so it doesn’t dry out. Also, when you have made the ravioli and are still working on the other ones keep them covered on a lightly floured surface.
- Be patient. Even if you are using all the pasta makers and machines it still is a time consuming process to make pasta. So, set aside the proper amount of time and relax.
- Roll the dough as thin as you can. You want the dough to be almost see through when you hold it up, you want to be able to see your fingers through it. You can check out the YouTube video if you need help.
- Use warm water. Using warm water when you make the dough helps it to come together better and be more pliable.
more pasta recipes
vegan ravioli faq
- Is this recipe gluten free? No, but please read the ingredient section for information on gluten free flour.
- Is this recipe soy free? No, but you can swap the tofu for white beans.
- Is this recipe nut free? Yes.
- How long do these last? Up to 3 days in the fridge.
- Can I freeze these? Yes, after you make the ravioli and before cooking you can place them in the freezer on a baking sheet for an hour or until frozen. Once they are all frozen place in a container. To cook just boil in water. You can use the remaining filling on toast or sandwiches.
- How do I reheat these? In the microwave or in a pan.
- Can I leave the peas out? Sure.
- Can I add a different sauce? Yes, you can add any sauce you like.
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Homemade Vegan Lemon, Pea, and Ricotta Ravioli
Ingredients
Ravioli Dough
- 2 ½ cups (300g) all purpose flour
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ½ tablespoon (7ml) olive oil
- ½ cup + 1 tablespoon (135ml) warm water
Filling
- ½ block super firm or extra firm tofu (about 8 ounces/227g)
- ½ cup (85g) frozen peas, thawed
- 1 lemon (about 4 ounces/110g)
- ½ ounce (14g) vegan parmesan
- ½ teaspoon salt
- ⅓ cup (80ml) non-dairy milk, unsweetened and unflavored
Other
- 1 teaspoon olive oil
- ¼ cup (42g) frozen peas
- ½ lemon juiced and zest
- Flaky sea salt for garnish
Instructions
- Prepare the filling by adding all the ingredients into a blender and blend until smooth. Taste and add more salt if needed.
- Prepare the dough: in a large bowl combine the flour, turmeric, and salt. Mix with a fork to combine. Form a well in the middle and add the olive oil and about a third of the water. Add the water in slowly and mix. Continue to mix and add water until a shaggy dough forms.
- Knead the dough: once shaggy dough is formed knead for about 5 to 7 minutes with clean hands or until a smooth dough has formed.
- Cut the dough into 4 equal pieces. Work with one piece of dough at at time, cover the other pieces of dough with a dish towel so they don’t dry out.
- Use a rolling pin or pasta machine to roll the dough out until very thin. When you hold it up you should be able to see your hands and light coming through. Carefully, fold the dough up and place on the dish with other dough. Cover with a towel. Repeat with the remaining pieces of dough.
- Fold the dough in half and use the ravioli stamp to gently make small outlines of where the ravioli will be you should get about 5 from 1 piece of pasta dough.
- Open it back up again and add about 2 teaspoons to 1 tablespoon of filling to the center of the outline (depending on shape and size you are making). Use your finger to spread a bit of water on sheet of pasta dough, this will help the dough to stick to itself.
- Fold it back in half and use the ravioli stamp to cut them out. Make as many ravioli as you can because the dough can’t be reworked and rolled out again. Repeat with all the dough, cover the ravioli you have made so they do not dry out. If you need help with these steps be sure to watch the video.
- Bring a medium pot of salted water to a boil. Once boiling add about 5 to 6 ravioli and boil for about 5 minutes or until they float to the top. Remove the ravioli and repeat until all ravioli are cooked.
- In a separate pan cook some extra peas in oil and add the cooked ravioli in along with a few tablespoons of pasta water. Before serving add the juice of half a lemon over top, lemon zest, and flaky sea salt.
- Spread the remaining filling on the bottom of the plates for serving and place the ravioli on top.
Video
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