Filled with bright and zesty flavors, buttery undertones, and finished with the comfort of carb-y goodness, this Vegan Chick’n Piccata Ravioli makes for an easy, yet elegant meal that is sure to amaze you time and time again!

vegan chick’n piccata, elevated

Alright ya’ll … I really out did myself with this Vegan Chick’n Piccata Ravioli. It’s so delicious, with a fun and creative twist, and seriously checks all the boxes for an easy weeknight meal, or a fancy date-night-in recipe. It may look elegant and fancy, but with just a little effort (and maybe a few glasses of wine), my Vegan Chick’n Piccata Ravioli makes for the perfect show stopping Spring Time meal! It’s:

• Fresh
• Lemony
• Creamy
• Creative
• Comforting
• Elegant
• East to prepare
• …and delicious AF, duh.

I’m so obsessed with this recipe, and I think you will be, too! Grab a glass of wine, and let’s get to cookin’ the best Vegan Chick’n Piccata Ravioli!

what is chicken piccata?

I used to think Piccata referred to the sauce … you know – that zesty, lemony, buttery sauce typically served over chicken. But after some research, I discovered Piccata is actually the method of preparing the food. Most commonly, chicken or veal is sliced thinly, coated and dredged in flour, then served in a sauce of capers, lemon, and butter. This was one of my favorite dishes growing up, and I always served it alongside pasta!

While I’m not using real meat in this dish, I am taking the same methods and flavors of Piccata, and elevating it into a creative and fun pasta dish. I figured, instead of serving pasta next to my vegan chick’n piccata, why not stuff it in ravioli? The rest is history, and here I am sharing one of my all-time favorite recipes with you!

how to make Vegan Chick’n Piccata Ravioli part 1: the ravioli and the filling

The sauce comes together quite quickly, so let’s start with the raviolis. I used wonton wrappers to make this dish super easy and fairly quick, but you can go all out and make your own dough if you’d like! Here’s how to make the filling:

1. Cook the vegan chick’n in a pan on medium heat with a bit of oil. Using the back of a wooden spoon, chop the chick’n into bite-size pieces and sauté until the edges are golden brown and a bit crispy. Remove and place in a large bowl.
2. Make the tofu ricotta. Using a blender or food processor, pulse all the ingredients for the ricotta until smooth.
3. Mix the ricotta with the vegan chick’n pieces and toss to combine thoroughly.
4. Make the raviolis. Place a few wonton wrappers on a clean surface area. Top each with one tablespoon of the chick’n and ricotta mixture. Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers until all of the chick’n and ricotta stuffing is gone.
5. Bring a large pot of salted water to boil. Cook the raviolis in small batches for about one minute, or until they float to the top and the wrapper is tender. Remove from water with a slotted spoon. Repeat until all the raviolis are cooked.

how to make vegan chick’n piccata part 2: the sauce 

This Piccata sauce comes together quickly and requires just a few ingredients! Instead of dredging the chicken in flour and pan frying it, we use the flour to make a roux for the base of our creamy piccata sauce! Here’s how to make it:

1. Melt butter and oil in a saucepan on medium heat.
2. Sauté shallots and garlic in the butter until fragrant, about 5-7 minutes.
3. Add flour and mix combine, making sure there are no clumps.
4. Slowly add in the stock and simmer to reduce the sauce.
5. Add lemon juice, reduce heat to low, cover and simmer for about 10 minutes.
6. Gently toss cooked ravioli with the sauce. Serve hot with sautéed mushrooms and tomatoes, fresh parsley, rinsed capers, and additional lemon wedges.

Now for the best part … ENJOY!

so, are you in love?

If you love my Vegan Chick’n Piccata Ravioli as much as I do, I wanna hear about it! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XOXO!

5.0 from 2 reviews

Vegan Chick'n Piccata Ravioli

 

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Prep time

40 mins

Cook time

20 mins

Total time

1 hour

 

Filled with bright and zesty flavors, buttery undertones, and finished with the comfort of carb-y goodness, this Vegan Chick'n Piccata Ravioli makes for an easy, yet elegant meal that is sure to amaze you time and time again!

Author: Ashley

Recipe type: Vegan

Cuisine: Italian-Inspired

Serves: 4-6 servings

Ingredients

Ravioli Filling

• 1 TBS + 2 tsp avocado oil, divded
• 10 oz vegan chick'n
• 8 oz firm or extra firm tofu
• ¼ cup vegan parmesan cheese or nutritional yeast
• 2 tsp apple cider vinegar
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp red pepper flakes
• ¼ tsp Kosher salt and black pepper
• 40-50 wonton wrappers

Sauce

• 6 TBS vegan butter
• 3 TBS avocado oil
• 1 large shallot, diced
• 6 cloves garlic, minced
• 3 TBS all purpose flour
• 2 cups prepared vegan chicken or vegetable broth
• ½ tsp salt and pepper
• ¼ cup fresh lemon juice

For Serving

• 8 oz sautéed mushrooms, optional
• 1 pint sautéed cherry tomatoes, optional
• ⅓ cup drained and rinsed capers
• Fresh parsley, chopped finely
• Lemon wedges

Instructions

Ravioli Filling

1. In a pan on medium heat, add 2 teaspoons of avocado oil. Once the oil is hot, add vegan chick'n. Using the back of a wooden spoon, chop the chick’n into bite-size pieces and sauté until the edges are golden brown and a bit crispy. Remove and place in a large bowl.
2. In a food processor or blender, add tofu, vegan parmesan, 1 tablespoon oil, apple cider vinegar, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Pulse until completely
3. smooth.
4. Mix the ricotta with the vegan chick’n pieces and toss to combine thoroughly.
5. Make the raviolis. Place a few wonton wrappers on a clean surface area. Top each with one tablespoon of the chick’n and ricotta mixture. Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers until all of the chick’n and ricotta stuffing is gone. You should have between 20-25 raviolis.
6. Bring a large pot of salted water to boil. Cook the raviolis in small batches for about one minute, or until they float to the top and the wrapper is tender. Remove from water with a slotted spoon. Repeat until all the raviolis are cooked. Set aside on a parchment paper lined tray

Sauce

1. Melt butter and oil in a saucepan on medium heat
2. Add shallots and garlic. Cook, stirring often, until fragrant, about 5-7 minutes.
3. Add flour, and whisk combine, making sure there are no clumps. Cook an additional 1-2 minutes.
4. Slowly add in the stock and simmer to reduce the sauce.
5. Reduce heat to low, cover, and simmer for another 10 minutes. Add salt, pepper, and fresh lemon juice. Taste and adjust seasonings. Off the heat, gently toss cooked raviolis with hot sauce.
6. Serve with sautéed mushrooms and cherry tomatoes (optional), rinsed capers, fresh parsley, and additional lemon wedges.
7. ENJOY!

3.5.3251