Vegan lemon and ricotta ravioli for a date 💕💕

This weekend I made these lemon and ricotta ravioli
for my husband and I, it was so good 🥹

I’m a recipe creator for the app « Eline’s table » if you want more recipes (it’s app of the day tomorrows in Canada + 9 other countries 😍😍)

Here is the recipe :

THE DOUGH
– all-purpose flour 250 (g)
– salt 1 (tsp)
– olive oil 1 (tbsp)
– water 125 (ml)

THE FILLING
– soy milk 1 (l)
– apple cider vinegar 3 (tbsp)
– lemon 1
– oregano 2 (stalk)
– basil 1 (stalk)
– plant-based margarine 2 (tbsp)
– pepper

Prepare the ravioli dough: mix the flour, salt, oil, and water to form a ball of dough. Let it rest for 10 minutes, then knead it lightly—you’ll see the dough’s texture become smooth.

Prepare the ricotta: in a saucepan, heat the soy milk. When it’s close to boiling, remove it from the heat. Immediately pour in the apple cider vinegar to curdle the milk. Stir just a little, then let it sit for 5 minutes. Place a strainer lined with cheesecloth over a mixing bowl. Pour the milk into it. The curds will stay on top while the whey drains away.

While the ricotta is draining, roll out the ravioli dough very thinly, either with a rolling pin or a pasta machine. It should be almost translucent (about 2 mm thick). To make it easier, I cut the dough into strips about 12 cm wide.

Season the ricotta with lemon zest, chopped basil and oregano, salt, and pepper.
Pipe small mounds of filling onto the dough (about a dozen per person). Fold the pasta over to enclose the filling, then cut out all the ravioli.

Bring a large pot of salted water to a boil. Drop the ravioli into the water. Meanwhile, heat a pan with the margarine. After 3 minutes of cooking, when the ravioli float to the surface, they’re done!
In the hot pan with the margarine, pour in the lemon juice. Add the cooked ravioli along with a bit of the cooking water. Sauté everything for 2 minutes, then serve, drizzling the lemon “butter” sauce on top!