Vegan Lemon Ricotta Ravioli

Vegan Lemon Ricotta Ravioli features tender pasta pockets filled with a creamy, dairy-free ricotta mixture brightened with fresh lemon zest and juice. Tossed in a simple plant-based butter and sage sauce, this dish is both elegant and easy to prepare.

Why You’ll Love This Recipe

• Bright, citrusy flavor from fresh lemon
• Creamy vegan ricotta filling that mimics traditional dairy-based ravioli
• No eggs or dairy, yet full of rich, comforting taste
• Great for meal prep and freezer-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• ½ cup water
• 1 tablespoon olive oil
• 1 cup vegan ricotta (almond or tofu-based)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons breadcrumbs (optional, for thickening filling)
• 2 tablespoons vegan butter
• A handful of fresh sage leaves
• Optional: chopped walnuts or pine nuts for garnish

Directions

1. In a bowl, mix flour, water, and olive oil to form a dough. Knead until smooth, then wrap and let rest for 20 minutes.
2. In a separate bowl, mix vegan ricotta with lemon zest, lemon juice, salt, and pepper. Add breadcrumbs if the mixture is too runny.
3. Roll out dough into thin sheets. Place teaspoons of filling evenly on one sheet, cover with another, press around each mound, and cut into ravioli.
4. Boil ravioli in salted water for 3–4 minutes until they float.
5. In a skillet, melt vegan butter and add sage leaves until crispy and fragrant.
6. Toss cooked ravioli in the butter sauce, garnish with herbs and nuts, and serve warm.

Servings and timing

• Servings: 2–4
• Prep time: 40 minutes
• Cook time: 10 minutes
• Total time: 50 minutes

Variations

• Add spinach: Stir finely chopped spinach into the ricotta filling
• Use herb butter: Add thyme or basil to the vegan butter sauce
• Gluten-free version: Use a gluten-free flour blend suitable for pasta
• Lemon-pea twist: Mix in mashed peas for added sweetness and texture

storage/reheating

• Refrigerate uncooked ravioli for up to 2 days
• Freeze on a tray, then store in a bag for up to 3 months
• Boil directly from frozen, adding an extra minute to cook time
• Reheat cooked ravioli gently in a skillet with a splash of water and butter

FAQs

Do I need a pasta machine?

No, a rolling pin works fine—just roll the dough thin enough to see your fingers through it.

Can I use store-bought vegan ricotta?

Yes, both almond and tofu-based varieties work well.

Is lemon juice too strong?

It balances the creamy filling; adjust to taste if you prefer it milder.

What’s a good substitute for sage?

Try thyme, basil, or oregano for different herbal notes.

How do I keep the ravioli from bursting?

Seal well, press out all air, and don’t overfill each pocket.

Can I make this ahead?

Yes, freeze raw ravioli on a tray, then transfer to a bag for long-term storage.

Is this kid-friendly?

Yes, the mild lemon and creamy texture are appealing to most kids.

Can I make the dough gluten-free?

Yes, with a gluten-free flour blend—just be gentle when rolling.

What sauce alternatives work?

Tomato-based sauces or vegan cream sauces pair well with this ravioli too.

Can I double the recipe?

Absolutely—just roll out dough in batches and store extras in the freezer.

Conclusion

Vegan Lemon Ricotta Ravioli is a fresh, vibrant dish that’s surprisingly simple to make. With its bright flavor, creamy filling, and dairy-free, egg-free approach, it’s perfect for both special occasions and everyday indulgence. Make a batch today and enjoy plant-based comfort at its best.

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