Follow these steps to create your delicious Vegan Lemon Ricotta Ravioli:

1. Make the pasta dough: In a large bowl, mix the flour and salt. Gradually add olive oil and water, kneading until you form a smooth dough. Wrap in plastic wrap and let it rest for 30 minutes.

2. Prepare the vegan ricotta: Drain the soaked cashews and add them to a food processor along with nutritional yeast, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary. You can fold in fresh basil if you’d like.

3. Roll out the dough: After the resting period, divide the dough into quarters. Roll out each piece on a floured surface until it’s thin (about 1/16 inch thick). Use a pasta machine for even thickness if available.

4. Cut the pasta: Create rounds or squares using a cookie cutter or knife, depending on your preferred shape for the ravioli.

5. Fill the ravioli: Place a teaspoon of the vegan ricotta mixture in the center of each piece of pasta. Moisten the edges with a little water, fold over, and press firmly to seal.

6. Cook the ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli in batches, cooking them for about 3-4 minutes until they float. Remove with a slotted spoon and transfer to a plate.

7. Prepare a sauce: In a pan, heat olive oil over medium heat. Add garlic or herbs if desired and sauté briefly. Toss in the cooked ravioli and coat with the oil.

8. Serve: Plate the ravioli, drizzle with extra olive oil, and garnish with fresh herbs and lemon slices.