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Creamy Lemon Ricotta Ravioli

creamy lemon ricotta ravioli - featured image
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A homemade ravioli recipe featuring a bright, creamy lemon ricotta filling tucked inside tender pasta, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 ½ cups (375g) whole milk ricotta cheese
  • 1 large egg yolk
  • 2 teaspoons freshly grated lemon zest (from about 1 large lemon)
  • 1 tablespoon fresh lemon juice
  • ¼ cup (25g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon chopped fresh basil or parsley
  • 2 tablespoons unsalted butter
  • Fresh sage leaves (about 10-12)
  • Extra Parmesan for garnish

Instructions

  1. Make the Pasta Dough: In a large bowl or on a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and a pinch of salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges. Knead the dough with your hands for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
  2. Prepare the Filling: Combine ricotta, egg yolk, lemon zest, lemon juice, Parmesan, salt, and pepper in a medium bowl. Mix until smooth and creamy. Fold in fresh herbs if using.
  3. Roll Out the Dough: Divide dough into 2 portions. Roll one portion on a floured surface into a thin sheet about 1/16 inch (2 mm) thick. Keep the other portion covered.
  4. Assemble the Ravioli: Place small spoonfuls (about 1 teaspoon) of filling evenly spaced on the dough sheet. Brush around filling with water. Lay second dough sheet over the first, press around mounds to seal, then cut ravioli using a knife, pizza cutter, or ravioli stamp.
  5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes until they float and feel tender. Remove with a slotted spoon.
  6. Make the Sage Butter Sauce: Melt butter in a skillet over medium heat. Add sage leaves and cook until butter is golden and nutty, about 2-3 minutes. Pour sauce over cooked ravioli and sprinkle with extra Parmesan.

Notes

Do not overfill ravioli to prevent bursting. Keep dough thickness about 1/16 inch for best texture. Rest dough for at least 30 minutes before rolling. Freeze uncooked ravioli on a baking sheet before storing in airtight bags to prevent sticking.

Nutrition

Keywords: ravioli, lemon ricotta, homemade pasta, Italian, comfort food, easy dinner, fresh pasta, lemon zest, sage butter sauce

Find it online: https://atomicbite.com/creamy-lemon-ricotta-ravioli-recipe-easy-homemade-delight-to-try-today/