Lemon Ricotta Ravioli
A delightful homemade ravioli filled with creamy ricotta and zesty lemon, perfect for brunch.
Equipment
- 1 pasta roller
- 1 Mixing Bowl large
- 1 ravioli cutter
- 1 Large pot
Ingredients
Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
Ricotta Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp nutmeg
Lemon Sauce
- 4 tbsp unsalted butter
- 1/4 cup heavy cream
- 2 tbsp lemon juice
Instructions
Preparation
- Combine flour and salt in a large bowl. Make a well in the center and add eggs. Gradually mix with a fork, then knead by hand until smooth. Wrap in plastic and rest for 30 minutes.
- In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, and nutmeg until smooth. Set aside.
Assembling the Ravioli
- Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta roller.
- Place small spoonfuls of ricotta filling on one sheet, cover with another, and press to seal. Cut using a ravioli cutter.
- Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float.
- Melt butter in a skillet, add cream and lemon juice. Stir until combined and slightly thickened.
- Toss cooked ravioli in lemon sauce and serve immediately with fresh herbs on top.
- Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Use fresh lemon for the best flavor. Ingredient Substitutions: Try cottage cheese instead of ricotta for a lighter filling. How to Serve: Garnish with fresh basil or parsley. Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for 2 days. Make-Ahead Tips: Prepare the filling and dough a day in advance.