Creating Vegan Lemon Ricotta Ravioli can be a fun and engaging process if you follow these simple steps:

1. Make the Dough: In a mixing bowl, combine the flour and salt. In a separate bowl, mix the egg replacer with water and olive oil. Gradually add the wet ingredients to the flour, mixing until you form a dough. Knead for about 5 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.

2. Prepare the Vegan Ricotta: Drain the soaked cashews and place them in a food processor. Add nutritional yeast, lemon juice, olive oil, lemon zest, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.

3. Roll the Dough: After resting, divide the dough into two pieces. Roll out one piece on a floured surface until thin (about 1/16 inch thick). Keep the other piece covered to prevent it from drying out.

4. Cut Out Ravioli: Use a round cutter or a glass to cut out circles from the dough. Spoon a small amount of ricotta filling onto the center of half of the circles, spacing them evenly apart.

5. Seal the Ravioli: Brush water around the edges of the circles without filling. Place another dough circle on top of each filled circle and press firmly to seal. Use a fork to crimp the edges and ensure they are sealed properly.

6. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli, ensuring not to overcrowd. Cook for about 3-4 minutes or until they float to the surface.

7. Remove and Drain: Use a slotted spoon to remove the ravioli and place them on a plate to drain.

8. Prepare to Serve: You can serve the ravioli immediately or toss them in a pan with olive oil or vegan butter to add a bit of flavor.