Lemon Ricotta Ravioli
A delightful Italian-inspired dish with lemony ricotta filling, homemade pasta, and a creamy sauce.
Equipment
- 1 pasta machine or rolling pin
- 1 Large pot for boiling
- 1 Saucepan
Ingredients
Ravioli Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 pinch of salt
Ricotta Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon zested and juiced
- Salt and pepper to taste
Creamy Lemon Sauce
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup chicken broth
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Preparation
- Combine flour, eggs, olive oil, and salt. Knead until smooth and let it rest for 30 minutes.
- Mix ricotta, Parmesan, lemon zest, and juice. Season with salt and pepper.
Assembling and Cooking
- Roll the dough into thin sheets using a pasta machine or rolling pin.
- Place filling on one sheet, cover with another, and cut into squares.
- Boil in salted water for 4-5 minutes until they float.
Making the Sauce
- Melt butter in a saucepan, add chicken broth and lemon juice, then cream. Simmer until thickened.
- Toss cooked ravioli with sauce. Serve hot, garnished with basil.
Notes
Pro Tips: Ensure the edges of the ravioli are sealed tightly to avoid leaks. Ingredient Substitutions: Try adding spinach to the filling for an extra veggie boost. How to Serve: Pair with a light salad or garlic bread. Storage & Freshness: Best eaten fresh, but can be stored in the fridge for up to 2 days. Make-Ahead Tips: Prepare the dough and filling a day in advance to save time.