Lemon Ricotta Ravioli in Fresh Pesto Sauce

Looking for a show-stopping vegan pasta recipe that’s as beautiful as it is delicious? These lemon ricotta spiral ravioli are filled with a zesty, dairy-free tofu ricotta and served over a vibrant homemade vegan pesto. With no eggs, no cheese, and no compromise on flavour or texture, this plant-based ravioli is the perfect blend of elegance and comfort. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe brings restaurant-quality presentation right to your table.

Ideal for those following a vegan, dairy-free, or egg-free diet — and guaranteed to impress vegans and non-vegans alike.

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Lemon Ricotta Raviolis in fresh presto

Yield: 4

Author: Ori Harrington

Prep time: 40 MinCook time: 10 MinTotal time: 50 Min

These elegant, rose-shaped ravioli are a show-stopping twist on a classic, filled with a zesty lemon tofu ricotta and nestled in a vibrant, dairy-free pesto. Silky, comforting, and packed with flavour, they prove that plant-based pasta can be just as luxurious and beautiful as the original. Whether you're hosting or treating yourself, this dish brings finesse and creativity to the table—without a hint of compromise.

Ingredients

Dough

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp olive oil

Ricotta filling

• 1 block (approx. 350g) firm tofu, pressed
• Zest of 1 lemon
• 4 tbsp. lemon juice
• 1/3 cup nutritional yeast
• 1 garlic clove, minced
• 1 tbsp. onion powder
• Salt & pepper, to taste

Pesto

• 1/2 cup lemon pesto

Instructions

1. In a bowl, mix flour and salt. Create a well in the center and add warm water and olive oil. Stir until a dough forms, then knead for 8–10 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
2. In a food processor, blend tofu, lemon zest, lemon juice, garlic, nutritional yeast, onion powder, salt, and pepper until creamy. Adjust seasoning to taste. Refrigerate until ready to use.
3. Roll your rested pasta dough thinly using a pasta roller or rolling pin—about setting 6 on a pasta roller or just thin enough to be pliable but not translucent. Dust with flour as needed to prevent sticking.
4. Using a knife or pasta cutter, slice the sheet into long strips about 1.5 inches wide and 8–10 inches long. These will form the spirals.
5. Spoon or pipe a thin line of the lemon tofu ricotta mixture along the center of each strip, leaving space on the top and bottom edges so it doesn’t spill when rolled.
6. Fold each strip in half lengthwise over the filling, sealing the edges together gently with your fingers. You should now have a long filled ribbon with a sealed edge on one side.
7. Starting from one end, gently roll the filled strip into a spiral or rose shape, just like you would with cinnamon roll dough. Make sure the sealed edge stays on the bottom to support the structure. The result will look like a little rose or swirl.
8. Once rolled, press the end slightly to secure. You can also trim the base very slightly to make sure it sits flat on the plate once cooked. Bring salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes or until they float. Remove with a slotted spoon.
9. Spread pesto sauce on the base of the plate. Arrange ravioli beautifully on top. Garnish with a touch more pesto, freshly cracked pepper, and a sprinkle of vegan parmesan or more nutritional yeast.

Nutrition Facts

Calories

486

Fat (grams)

20 g

Sat. Fat (grams)

3 g

Carbs (grams)

57 g

Fiber (grams)

4 g

Net carbs

52 g

Sugar (grams)

2 g

Protein (grams)

19 g

Sodium (milligrams)

638 mg

Cholesterol (grams)

2 mg