Vegan Lemon Ravioli
A bright and elegant vegan ravioli dish made with saffron pasta dough, creamy lemon-infused ricotta filling, and finished with a sage butter and walnut sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegan
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)
Instructions
- Dissolve saffron in lukewarm water.
- Place flour in a bowl, make a well, and gradually add saffron water. Knead until smooth and elastic. Cover and rest for 30 minutes.
- Mix almond or soy ricotta with lemon zest and juice for the filling.
- Roll out pasta dough thinly. Place spoonfuls of filling on one sheet, cover with another, seal edges, and cut into ravioli.
- Bring salted water to a boil and cook ravioli for 3–4 minutes, until they float.
- Meanwhile, melt vegan butter in a skillet, add sage, and let it sizzle gently.
- Drain ravioli, toss with sage butter, and sprinkle with walnuts before serving.
Notes
Saffron is optional, used mainly for color.
Press out air when sealing ravioli to prevent bursting.
Replace walnuts with pine nuts or almonds for variation.
Add garlic or plant-based cream to the butter sauce for extra richness.
Use store-bought vegan pasta sheets to save time.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://justsosavory.com/vegan-lemon-ravioli/
