Lemon Ricotta Ravioli

Lemon Ricotta Ravioli

in Italian, Vegan

This recipe is for little pockets of sunshine. The flavor is lemony and bright. The texture is soft yet firm with a creamy filling.

I am a big fan of pasta, so I really enjoy ravioli. Pasta can be filled with anything. The filling flavors can be complimented by the sauce, using completely separate flavors.

  • Lemon Ricotta Ravioli

There are many methods for making, filling and cutting raviolis. This method uses a handheld single ravioli cutter. This one specifically uses a heart shaped ravioli cutter. I surprised my spouse with the heart shapes for Valentine’s day, it was a big hit. Try the heart shape for Valentine’s day, a birthday or especially an anniversary.

  • Lemon Ricotta Ravioli

Lemon Ricotta Ravioli

  • Servings: 4
  • Difficulty: easy
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The sauce for this recipe is Sage Brown Butter.

I use non-dairy products but dairy products work just fine. I use Almond Ricotta, Soy Milk, Non-dairy Parmesan and Non-dairy Butter. I also make mine with semolina pasta but egg pasta works great too.

Not every Ricotta is the same, some are more salty and some are creamier. Most Ricotta has little salt and is dry. Use the measurements listed below as a guide. You want a thick creamy texture for the filling. Do not over salt it. Taste your Ricotta and add salt to taste.

Ravioli Filling

  • 16 oz Ricotta
  • 1 – 4 tbsp Milk
  • 1 tbsp Lemon Zest
  • 1 – 2 Teaspoons Salt
  • 1 Pinch Pepper

Make the filling

  1. Ricotta to a medium sized bowl.
  2. Add 1/2 of the Milk.
  3. Stir Ricotta and Milk to incorporate.
  4. Add the rest of the Milk and stir together.
  5. Add Lemon Zest, Salt and pepper
  6. Stir together.

Make the Ravioli

  1. Roll out pasta dough to less than 1/16 inch. Setting 5 on a Cuisinart Dough Roller.
  2. The dough strip should be 4 inches wide, the width of a Cuisinart Dough Roller.
  3. Add 2 tbsp Ravioli filling on top of 1 strip of dough, about 2 inches apart.
  4. Add another strip of dough on top.
  5. Press around the filling to push out any air around to filling.
  6. Push the Ravioli Cutter around the prepared Ravioli filling.
  7. Press firmly on the Cutter and pull the surrounding dough away from the cutter.
  8. Set the Ravioli aside on a floured plate.
  9. Repeat steps 5 -8 until another ravioli cannot be made on the dough strip.
  10. Repeat steps 3 -8 until the dough or filling is completely used.
  11. Ball up all excess dough, repeat steps 1 -8 until out of filling.
  12. Once out of filling, make bow-tie pasta with the remaining dough.

Sauce

  • 8 Tablespoons Butter
  • 1/2 cup White wine (dry)
  • ΒΌ Cup Sage leaves (fresh)
  • 1 tbsp Lemon Zest

Optional Ingredients

  • 4 Garlic cloves
  • 1 tbsp Capers

Notes

The capers are for the bow-tie pasta. The ravioli filling has a zippy flavor from the lemon zest. The capers add a little extra something for the bow-time pasta.

Directions

  1. Boil water in a large pot.
  2. Add salt to the water.
  3. Add the Bow-tie pasta to the water, if you made any.
  4. Add 4 – 8 Raviolis into the pot. Cook Ravioli in batches, do not crowd the pot.
  5. Remove the Raviolis from the water when they start floating.
  6. Remove the bow-tie pasta from the water.
  7. Repeat steps 4 and 5.

Toppings

  • 4 Tablespoons Parmesan (I use Vegan Parmesan)
  • 4 tsp Crushed Red Pepper

Plate the Ravioli

  1. Remove all Raviolis from the sauce adding to large bowl. Be careful not to break them.
  2. Remove all Bow-tie pasta (if any) and add to a separate bowl.
  3. Add some Bow-tie pasta to each persons plate.
  4. Add Raviolis to each persons plate.
  5. Using the sauce from the pan, Add a spoonful of to each plate. If any is remaining.


Making Ravioli is fun, you should try different flavors. Try it without the lemon zest and with a tomato sauce.