Lemon Ricotta Ravioli

I’ve included some videos below for those who prefer to watch rather than read.

Lemon ricotta ravioli is a tasty pasta dish that mixes cheese and citrus flavors. You can make it at home or buy it pre-made. The filling combines creamy ricotta cheese with tangy lemon zest for a fresh, light taste.

This dish often comes with a simple sauce like brown butter or cacio e pepe to let the lemon-ricotta flavor shine. It’s perfect for a quick weeknight dinner or to impress guests at a dinner party. You can even find lemon ricotta ravioli at some stores like Trader Joe’s if you don’t want to make it from scratch.

Exact Ingredients (Plus Possible Substitutes)

For lemon ricotta ravioli, you’ll need:

• Pasta dough (flour, eggs, olive oil, salt)
• Ricotta cheese
• Lemon zest
• Parmesan cheese
• Fresh basil
• Salt and pepper

Can’t find ricotta? Try cottage cheese or mascarpone instead. No fresh basil? Dried works too, but use less.

For the filling:

1. Mix ricotta, lemon zest, grated parmesan, and chopped basil.
2. Add salt and pepper to taste.
3. Chill for an hour to firm it up.

Making your own pasta? You’ll need:

• All-purpose flour (or ’00’ flour for extra silkiness)
• Eggs
• Olive oil
• Salt

No pasta maker? No problem! You can use wonton wrappers as a quick substitute for the dough.

Don’t forget ingredients for your sauce! Butter, garlic, and fresh herbs are great choices. Asparagus and cherry tomatoes make tasty additions too.

Instructions

Start by cooking the lemon ricotta ravioli in salted boiling water. Follow the package directions for the cooking time. While they cook, prepare the sauce.

Melt butter in a skillet over medium heat. Add minced garlic and cook for about a minute until it smells good. Pour in some olive oil and stir.

Drain the ravioli when they’re done, but save a bit of the pasta water. Add the ravioli to the skillet with the butter and garlic. Gently toss to coat them in the sauce.

If the sauce seems too thick, add a splash of the pasta water you saved. This will help it coat the ravioli better. Sprinkle in some grated Parmesan cheese and fresh lemon zest for extra flavor.

Serve your lemon ricotta ravioli right away. You can top them with more Parmesan cheese if you like. Enjoy your tasty meal!

Tips, Tricks & Storing

Making lemon ricotta ravioli can be fun and easy with a few handy tips. Use fresh ingredients for the best flavor. Zest your lemons before juicing them to get the most out of each fruit.

When making the filling, drain the ricotta well to avoid soggy ravioli. Mix the filling ingredients thoroughly for a smooth texture. Chill it in the fridge for an hour to make it easier to work with.

Roll your pasta dough thin for delicate ravioli. Flour your work surface and ravioli mold to prevent sticking. Seal the edges well by pressing firmly with a fork or ravioli wheel.

Cook the ravioli in small batches to avoid overcrowding. They’re done when they float to the surface, usually in 2-3 minutes.

Leftover ravioli? Store them in an airtight container in the fridge for up to 3 days. You can also freeze them for later. Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer bag.

To reheat, simply drop frozen ravioli into boiling water. They’ll be ready in about 5 minutes. Enjoy your homemade lemon ricotta ravioli anytime!