Can I freeze vegan lemon ricotta ravioli before cooking?

Yes, you can freeze the ravioli before cooking. Arrange them in a single layer on a lined baking sheet without touching, and freeze for 1 to 2 hours until firm. Then transfer the frozen ravioli to an airtight container or freezer bag. When ready to eat, cook them straight from frozen by boiling until they float and reach your desired tenderness.

What can I use instead of tofu in the vegan lemon ricotta filling?

If you prefer not to use tofu, a nut-based vegan ricotta made from cashews or almonds works well as a substitute. Soaked and blended cashews add creaminess similar to tofu. Keep in mind that replacing tofu entirely with cashews may change the texture slightly, so you might want to adjust the amount of lemon juice or breadcrumbs to maintain the right consistency.

How can I make ravioli dough without eggs for this recipe?

For egg-free ravioli dough, use all-purpose flour or one with at least 13% protein for better elasticity. Mix with water and a pinch of salt, knead until smooth, then let it rest. Roll the dough out thinly with a rolling pin if you don’t have a pasta machine. Let the shaped ravioli dry on a clean cloth for about an hour before cooking to prevent sticking and help them hold their shape.

What should I do if my vegan ricotta filling is too watery?

If your filling is too liquid, add a small amount of breadcrumbs gradually to thicken it. This helps bind the mixture and prevents leaks during cooking. Alternatively, chilling the filling for about 30 minutes in the fridge can help it firm up before stuffing the ravioli.

How do I avoid ravioli sticking together during preparation?

To prevent ravioli from sticking, lightly dust your work surface and ravioli edges with flour. After shaping, lay them on a clean, dry kitchen towel or parchment paper with space between each. Letting them dry for about an hour helps them firm up. Avoid stacking ravioli directly on top of each other before freezing or cooking.

Vegan Lemon Ricotta Ravioli Recipe For Quick Healthy Dinners

Ingredients

Scale

Ravioli Dough:
2 ½ cups (310g) all-purpose flour
¼ teaspoon turmeric
¼ teaspoon salt
½ tablespoon olive oil
½ cup + 1 tablespoon (130 ml) warm water
1 stem oregano leaves, finely chopped
8 to 15 basil leaves, finely chopped

Filling:
½ block extra firm tofu (227g)
Juice of 1 lemon
Zest of 1 lemon
3 tablespoons vegan parmesan
¼ teaspoon salt
Optional: 2 tablespoons breadcrumbs

Topping and Sauce:
Drizzle of olive oil or 70g vegan butter
Fresh herbs (basil, oregano, sage)
Additional vegan parmesan
Optional: chopped walnuts, lemon zest, chili flakes, black pepper

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Instructions

1. Prepare the filling by blending tofu, lemon juice, lemon zest, vegan parmesan, and salt until smooth. Adjust seasoning as needed. Add breadcrumbs if filling is too runny.
2. Combine flour, turmeric, salt, and herbs in a bowl. Create a well, add olive oil and water, and mix into a dough.
3. Knead dough until smooth, about 5 to 7 minutes. Divide and let rest covered for 15-20 minutes.
4. Roll dough thinly and use ravioli stamps to shape. Fill each shape with 2 teaspoons to 1 tablespoon filling. Moisten edges, fold, and seal.
5. Let ravioli dry on a towel for up to one hour.
6. Cook in boiling salted water, 5-6 at a time, for about 5 minutes or until they float.
7. Serve with reserved filling, olive oil or browned vegan butter, and garnish with herbs and lemon zest.
8. Freeze uncooked ravioli on a baking sheet, then store in airtight containers, cooking directly from frozen when needed.

Last Step:

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Notes

🔪 Use a knife if ravioli stamps are unavailable to shape edges.
🌾 Dust with flour while rolling to prevent sticking.
💧 Avoid pressing dough too hard when shaping to prevent tearing.

Author: Brandi Oshea
Prep Time: 45-50 minutes
Drying (optional): 1 hour
Cook Time: 5-10 minutes
Category: Main Course
Method: Boiling
Cuisine: Italian
Diet: Vegan

Nutrition

Serving Size: 5 ravioli
Calories: 280
Sugar: 1g
Sodium: 370mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 8g
Cholesterol: 0mg