Name: Vegan Lemon Ravioli
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Italian
Ingredients: 150 ml lukewarm water (⅗ cup); 1 pinch saffron (optional, for color); 300 g all-purpose flour (10½ oz, preferably 13% protein); Zest of 3 lemons; 250 g almond or soy ricotta (8 oz); 2 tablespoons lemon juice; 70 g vegan butter (2½ oz); 1 handful sage leaves, finely chopped; 50 g walnuts, coarsely chopped (1¾ oz)

This vegan lemon ravioli is a bright and refreshing pasta dish filled with creamy plant-based ricotta and infused with zesty lemon. I love how the saffron-tinted dough looks golden and elegant, while the sage butter sauce with walnuts adds richness and crunch. It’s a dish that feels both luxurious and comforting.

Why You’ll Love This Recipe

I like this recipe because it balances freshness and richness perfectly. The lemon zest and juice give the filling a vibrant lift, while the almond or soy ricotta makes it creamy and satisfying. The sage butter sauce ties everything together with an aromatic, nutty finish. I find that it’s a great dish to serve when I want something special but still plant-based.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150 ml water lukewarm ((⅗ cup))
1 pinch of saffron optional for color
300 g all-purpose flour better if with 13% protein content ((10½ oz))
zest of 3 lemons
250 g almond or soy ricotta cheese ((8 oz))
2 tablespoon lemon juice
70 g vegan butter ((2½ oz))
1 handful sage leaves finely chopped
50 g walnuts coarsely chopped ((1¾ oz))

Directions

I start by dissolving the saffron in lukewarm water to bring out its color.
I place the flour in a large bowl, make a well in the center, and gradually add the saffron water. I knead until I have a smooth, elastic dough, then cover it and let it rest for 30 minutes.
For the filling, I mix the almond or soy ricotta with lemon zest and lemon juice until creamy and well combined.
After resting, I roll out the pasta dough thinly on a floured surface. I place small spoonfuls of filling onto the sheet, then cover with another sheet of dough, pressing gently around each mound to seal. I cut them into ravioli shapes.
I bring a large pot of salted water to a boil and cook the ravioli for 3–4 minutes, or until they float to the surface.
While the ravioli cook, I melt the vegan butter in a skillet and add the chopped sage, letting it sizzle gently.
I drain the ravioli and toss them in the sage butter, then top with walnuts before serving.

Servings and Timing

This recipe makes about 4 servings. The total time is around 1 hour, with 30 minutes for dough resting, 20 minutes of prep, and 10 minutes of cooking.

Variations

I sometimes add a touch of garlic to the sage butter for extra flavor. If I want more texture in the filling, I stir in chopped spinach or fresh herbs. I also like replacing walnuts with pine nuts or almonds for a slightly different nutty crunch. For a creamier sauce, I whisk a splash of plant-based cream into the butter before adding the ravioli.

Storage/Reheating

I store uncooked ravioli in a single layer on a tray in the fridge for up to 2 days or freeze them for longer storage. Once cooked, they are best eaten fresh, but I sometimes refrigerate leftovers for up to 1 day and reheat them gently in a skillet with a little vegan butter.

FAQs

Can I freeze vegan lemon ravioli?

Yes, I freeze them uncooked on a tray, then transfer to a bag. I cook them straight from frozen, adding a minute or two to the boiling time.

What can I use instead of vegan ricotta?

I sometimes use cashew cream or blended tofu for a similar creamy filling.

Do I need saffron in the dough?

No, it’s optional. I like it for the golden color, but the ravioli taste just as good without it.

Can I use store-bought pasta sheets?

Yes, I sometimes use vegan-friendly fresh pasta sheets to save time.

How do I stop the ravioli from bursting?

I press out any air around the filling and seal the edges well with a little water before cutting.

Can I make the dough in advance?

Yes, I make the dough a day ahead, wrap it tightly, and store it in the fridge.

What can I serve with vegan lemon ravioli?

I like serving it with a simple green salad or roasted vegetables on the side.

Can I make the filling ahead?

Yes, I prepare the filling a day in advance and store it covered in the fridge until ready to use.

How do I keep the ravioli from sticking?

I dust them lightly with flour and keep them spaced out on a tray until boiling.

Can I add more lemon flavor?

Yes, I sometimes add extra zest to the filling or a squeeze of juice to the butter sauce.

Conclusion

This vegan lemon ravioli is a fresh, zesty, and satisfying dish that feels both light and indulgent. I love how the lemony ricotta filling and sage butter sauce work together to create a meal that’s perfect for special occasions or whenever I want a comforting yet elegant plate of pasta.