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5 from 41 votes

Vegan Lemon Ricotta Ravioli with Brown Butter, Sage and Walnuts

This lemon ricotta ravioli is a real treat. The flavor of the lemon combines perfectly with that of the ricotta. To make the dish even more delicious, the ravioli are topped with brown butter, fried sage and roasted walnuts. The result is a sensational dish that everyone will love!
Prep Time50 mins
Cook Time5 mins
Resting Time1 hr
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Italian
Keyword: almond ricotta, lemon sauce, mandel ricotta, ravioli
Servings: 2
Author: Carlo Cao


  • 150 ml water lukewarm ((⅗ cup))
  • 1 pinch of saffron optional for color
  • 300 g all-purpose flour better if with 13% protein content ((10½ oz))
  • zest of 3 lemons
  • 250 g almond or soy ricotta cheese ((8 oz))
  • 2 tbsp lemon juice
  • *70 g vegan butter ((2½ oz))
  • 1 handful sage leaves finely chopped
  • 50 g walnuts coarsely chopped ((1¾ oz))



  • Mix water and saffron.
  • Put the flour on a clean working surface and make a well in the center. Add half of the zests and the saffron water to the well. Gradually form everything into a dough. Then knead the dough for 5 minutes.
  • Wrap the dough in cling film and let it rest for at least 15-20 minutes.


  • In the meantime, prepare the filling. Place ricotta, the remaining zests and lemon juice in a bowl and mix. Season with salt and pepper and set aside.

Shape the ravioli

  • Divide the dough into 2 equal portions. Wrap one in plastic wrap and set aside.
  • Shape the dough into a 15 cm wide rectangle and roll out to 2 mm thickness. Then place on a well-floured working surface. Repeat the process with the second dough.
  • To shape the ravioli, take one of the two sheets of dough and draw the shape of the ravioli with a knife (see photo below), not pressing too hard (we don't want to cut the dough).
  • Place the filling in a piping bag and pipe ½ tablespoon of filling on each raviolo.
  • Place the second pastry sheet over the filling. Press the dough sheets together with your fingers (see photo below). Include as little air as possible.
  • Cut out ravioli with a ravioli wheel and lay out on a clean kitchen towel. Leave to dry for 1 hour.


  • Cook ravioli in boiling salted water for about 5 minutes.
  • At the same time, prepare the brown butter: In a pan, heat the butter and let it brown for 2-3 minutes. Then add sage leaves and nuts and toast lightly. Set aside.
  • Carefully remove ravioli with a slotted spoon and transfer to the brown butter, toss and serve immediately.


* For this recipe, we need vegan butter that can be browned. Butter contains water and milk solids in the form of casein and whey proteins. The browning of butter is the result of the Maillard reaction that milk proteins and sugar undergo when heated. This process gives the butter new flavors and aromas.
To achieve a similar effect, we need to use a vegetable butter that contains nuts. I know it sounds like asking the impossible, but these days many butter substitutes are made from almond paste, cashew milk, etc., so it shouldn't be too difficult to find one. The butter I use contains 1% almond paste and browns well.
If you can't find vegan butter with nuts in the ingredients, I recommend using olive oil (it won't brown, but it will still be delicious!).