Tender pasta pockets filled with a bright, creamy dairy-free ricotta scented with fresh lemon, then tossed in a simple plant-based butter and sage sauce. Elegant, comforting, and surprisingly easy for any night of the week.
2tablespoonsbreadcrumbs (optional, to thicken filling)
2tablespoonsvegan butter
8leavesfresh sage
2tablespoonschopped walnuts or pine nuts (optional, for garnish)
Instructions
Make the dough: In a bowl, combine flour, water, and olive oil with a fork until shaggy. Turn out and knead 6–8 minutes until smooth and elastic. Wrap and rest 20 minutes.
Make the filling: In a separate bowl, stir vegan ricotta with lemon zest and juice; season with salt and pepper. If mixture is loose, mix in breadcrumbs until it holds soft peaks.
Roll the dough: Divide dough in half. Roll one half into a thin sheet (nearly translucent) using a rolling pin or pasta machine; keep the other half covered.
Fill: Place teaspoon mounds of filling evenly on the sheet, leaving space between. Brush around each mound with water, lay a second sheet over, press firmly to seal, and push out any air.
Cut: Use a ravioli stamp, knife, or wheel to cut into individual ravioli. Set on a lightly floured tray and cover while you work.
Boil: Bring a large pot of salted water to a gentle boil. Cook ravioli 3–4 minutes, stirring once, until they float and edges are tender.
Sauce: In a wide skillet, melt vegan butter over medium heat. Add sage leaves and cook 60–90 seconds until fragrant and crisp; remove from heat.
Finish: Transfer ravioli straight from the pot to the skillet with a splash of pasta water. Toss gently to coat; season to taste.
Serve: Plate warm, garnish with chopped nuts and extra lemon zest if desired.