1-Gathering Your Tools and Ingredients: First, get everything ready for success with this vegan lemon ricotta ravioli. Start by pulling together your ingredients like flour, tofu, lemon, and herbs, along with tools such as a blender, rolling pin, and large pot. A clean work surface and a pasta machine can make things smoother if you have them. Once set, boil water about 15 minutes before you’re done assembling to keep the flow going.

2-Making the Dough: Next, mix up the dough in a bowl by combining 2 ½ cups flour, ¼ teaspoon turmeric, ¼ teaspoon salt, and the chopped herbs. Form a well, add ½ tablespoon olive oil and a bit of the warm water, then mix slowly until it forms a shaggy ball. Knead for 5 to 7 minutes until smooth, and let it rest covered for a bit. If you want to save time, store-bought wrappers work great here.

3-Preparing the Filling: Now, blend the filling using ½ block (8 ounces/227 grams) extra firm tofu, juice of 1 lemon, 3 tablespoons vegan parmesan, and ¼ teaspoon salt until it’s nice and smooth. Taste and tweak the salt if needed for the best flavor. This step is key for that creamy texture in your vegan lemon ricotta ravioli.

4-Rolling and Filling the Ravioli: Divide the dough into four pieces and roll each one out thin enough to see light through it. Use a stamp to outline shapes, add 2 teaspoons to 1 tablespoon of filling in the centers, and seal the edges with water. Fold and cut to form the ravioli, then cover them to stay fresh. For a citrus twist, pair with a simple lemonade recipe from the site to complement the lemon flavors.

5-Cooking and Serving: Boil the ravioli in salted water for about 5 minutes until they float, cooking in batches to avoid crowding. Serve by spreading any extra filling on the plate, topping with a drizzle of olive oil, fresh herbs, and vegan parmesan. The whole process takes around 55 minutes total, from prep to plate. For more on fresh herbs, check out this resource on their health benefits.