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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
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 20 servings

Equipment

  • Blender
  • Rolling Pin
  • Ravioli Stamps

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