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Vegan Lemon Ricotta Ravioli

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Light and bright vegan ravioli filled with creamy lemon-infused tofu ‘ricotta’, perfect for a refreshing plant-based pasta dish.

Ingredients

Scale
  • 1 package (14 oz / 400 g) firm tofu, drained
  • Zest and juice of 1 large lemon (≈1 tbsp zest, 2 tbsp juice)
  • 2 tbsp nutritional yeast
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 package fresh vegan round wonton wrappers or pasta sheets
  • 2 tbsp plant-based butter or olive oil (for cooking)
  • Fresh herbs (basil, parsley or dill) for garnish

Instructions

  1. In a food processor, combine tofu, lemon zest, juice, nutritional yeast, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
  2. Lay out wrappers on a lightly dusted surface. Place about 1 tsp of filling in the center of half the wrappers.
  3. Brush edges of wrappers with water, top with remaining wrappers, press shut around filling, sealing edges and expelling any air.
  4. Heat plant-based butter or oil in a non-stick skillet over medium heat.
  5. Working in batches, cook ravioli until golden on each side, about 2–3 minutes per side. Add a splash of water to the pan and cover for 1 minute to gently steam if filling needs warming.
  6. Transfer cooked ravioli to a serving plate. Repeat with remaining ravioli.
  7. Garnish with fresh herbs, extra lemon zest, and a drizzle of olive oil or vegan butter.

Notes

  • For a more traditional boiled version, cook ravioli in salted boiling water for 3–4 minutes instead of pan-frying.
  • Swap tofu with blended cashews or almond ricotta for richer flavor.
  • Add a pinch of red pepper flakes in the filling for subtle heat.
  • Prepare filling ahead and refrigerate up to 2 days before assembling ravioli.

Nutrition

Find it online: https://ukfinda.com/vegan-lemon-ricotta-ravioli/