Vegan Lemon Ricotta Ravioli

Nothing says spring more than these vegan lemon ricotta ravioli. They are light, lemony, vibrant, and delicious. The vegan ricotta filling is made from tofu, and all you need is a rolling pin and ravioli stamps.

If you have never made homemade ravioli you are in for a treat. These are so perfect for spring and summer. I promise they are not hard to make just requires a bit of time and patience. You only need a rolling pin and a fork to make these but you can get fancy with some ravioli stamps, we will talk about it more below. The vegan lemon ricotta ravioli dough is filled with fresh herbs to give extra flavor and for an extra gorgeous effect.

The Equipment

There are a lot of ways to make homemade vegan ravioli. You can use a stand-mixer, pasta machine, rolling pins, ravioli stamps, a fork there are so many options and ways of doing it. I personally, make mine using a rolling pin and ravioli stamps (that’s how I made mine into cute hearts). If you don’t have ravioli stamps don’t worry you do not need them you can just use a knife and fork, this recipe shows you how.

The Filling

I wanted to keep the filling super simple. So, all I used was tofu, lemon juice, vegan parmesan, and salt. I like to use the vegan parmesan from either Go Veggie or Whole Foods 365. If you want to add in more seasonings you definitely can but these were very flavorful all on their own.

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Vegan Lemon Ricotta Ravioli

Nothing says spring more than these vegan lemon ricotta ravioli. They are light, lemony, vibrant, and delicious. The vegan ricotta filling is made from tofu, and all you need is a rolling pin and ravioli stamps.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course Main Course, Pasta

Cuisine Italian

Servings 20 ravioli

Equipment

• Blender
• Rolling Pin
• Ravioli Stamps

Ingredients

  

1x2x3x

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
• 1 stem oregano leaves only, (about 2g), finely chopped
• 8 to 15 leaves of basil (about 8g) depending on size, finely chopped

Filling

• ½ block (8 ounces/227g) extra firm tofu
• 1 lemon juiced
• 3 tablespoons (45g) vegan parmesan
• ¼ teaspoon salt

For Topping

• drizzle olive oil
• vegan parmesan
• more fresh herbs

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, salt, and fresh herbs. 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. 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.
• To serve I used the leftover filling I had and spread it on the bottom of the plate. Placed the ravioli over top and drizzled a lemon olive oil over it along with some more fresh herbs and vegan parmesan.

Video

Notes

• I decided not to make a sauce for this because I really wanted to keep these light for spring and summer. The drizzle of olive oil with the leftover filling and vegan parmesan was simple but delicious.
• If you want to make a sauce for these I suggest you keep it light with something like a vegan butter and lemon sauce or even a light vegan cream sauce.
• If you want to add some lemon zest on top that would be good too.
• The recipe makes about 20 ravioli. 

Keyword easter recipes, homemade ravioli, lemon ravioli, mothers day recipes, pasta making, ravioli making, spring recipes, vegan pasta

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