ricotta lemon ravioli

Last spring, my daughter Sofia came home from college and announced she’d fallen in love with fresh pasta at a tiny Italian restaurant near campus. Naturally, Mateo and I took this as a challenge. That weekend, our kitchen became a flour-dusted workshop as we rolled, filled, and shaped the most delicate ricotta lemon ravioli.

The bright, creamy filling paired with tender homemade pasta created magic on our plates. Now, this ricotta lemon ravioli recipe has become our family’s go-to for special occasions and Sunday dinners alike.

Making ricotta lemon ravioli from scratch might sound intimidating, but I promise it’s more forgiving than you think. The combination of creamy ricotta, fresh lemon zest, and delicate pasta creates an elegant dish that tastes like you’ve spent hours in the kitchen. However, with a few simple techniques, you’ll master this recipe quickly. Moreover, the process itself becomes a joyful, meditative experience that fills your home with wonderful aromas.

Why You’ll Love This Lemon Ricotta Ravioli

This ricotta lemon ravioli recipe delivers restaurant-quality results right in your own kitchen. First, the filling strikes a perfect balance between rich ricotta and bright citrus notes. The lemon zest adds a refreshing touch that keeps each bite from feeling too heavy. Additionally, homemade pasta dough offers a tender texture that dried pasta simply cannot match.

Furthermore, this ricotta lemon ravioli recipe is surprisingly versatile. You can prepare the components ahead of time, making it ideal for entertaining. The ravioli freeze beautifully, so you can always have a special meal ready.

Consequently, you’ll find yourself turning to this recipe again and again. My girls often request these ravioli for birthday dinners, and I never tire of making them.

Beyond the incredible taste, making ricotta lemon ravioli together creates lasting memories. Mateo and I love teaching our daughters the art of pasta-making. The tactile experience of working with dough brings everyone together. Similarly, you’ll find that cooking this dish becomes a cherished ritual in your home.

Ingredients You’ll Need

Gathering quality ingredients makes all the difference when preparing ricotta lemon ravioli. Fresh items create the brightest flavors. Let me break down exactly what you’ll need for this stunning dish.

Substitutions & Variations

This ricotta lemon ravioli recipe adapts beautifully to different preferences and dietary needs. If you cannot find whole milk ricotta, part-skim works well too. Just drain it thoroughly to avoid watery filling. Similarly, you can substitute half the all-purpose flour with semolina flour for a firmer, more traditional pasta texture.

For a gluten-free version of ricotta lemon ravioli, use your favorite gluten-free pasta flour blend. The texture differs slightly, but the flavor remains wonderful. Additionally, you can add fresh herbs like thyme or mint to the filling for interesting variations. Mateo sometimes incorporates finely chopped spinach for extra nutrition and color.

Want to amplify the lemon flavor in your ricotta lemon ravioli? Add an extra tablespoon of zest. Conversely, if you prefer milder citrus notes, reduce the zest slightly. You can also experiment with Meyer lemons when they’re in season for a sweeter, more complex flavor profile.

Step-by-Step Instructions

Creating perfect ricotta lemon ravioli requires attention to detail, but the process flows naturally once you begin. I’ll guide you through each step with clarity and confidence.

Make the Pasta Dough: First, mound the flour on a clean work surface. Create a well in the center. Crack the eggs into the well and add olive oil.

Using a fork, gradually incorporate the flour into the eggs. Once the mixture becomes too thick to stir, use your hands to knead the dough. Work it for about 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.

Prepare the Filling: Meanwhile, combine ricotta, Parmesan, lemon zest, lemon juice, egg yolk, salt, and pepper in a bowl. Mix thoroughly until well blended. Taste and adjust seasonings as needed.

The filling should taste bright and slightly tangy. Place the mixture in the refrigerator until ready to use.

Roll the Dough: Divide the rested dough into four pieces. Keep unused portions covered to prevent drying. Working with one piece at a time, flatten it slightly and run it through a pasta machine on the widest setting.

Fold and repeat three times. Then, gradually decrease the thickness setting, rolling once on each level until you reach the second-thinnest setting. The dough should be thin enough to see your hand through it.

Assemble the Ravioli: Lay one pasta sheet on a lightly floured surface. Place small dollops of ricotta filling about 2 inches apart. Brush water around each mound.

Carefully lay a second pasta sheet over the top. Press firmly around each filling mound, removing air pockets. Cut the ravioli using a knife, pastry wheel, or round cutter. Press edges with a fork to seal completely.

Cook the Ricotta Lemon Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, avoiding overcrowding. Cook for 3-4 minutes until they float and the pasta is tender. Use a slotted spoon to transfer them to a plate.

Make the Sauce: While the ricotta lemon ravioli cook, melt butter in a large skillet over medium heat. Cook until it begins to brown slightly and smells nutty. Add cooked ravioli to the butter sauce and toss gently to coat.

Pro Tips for Success

After making ricotta lemon ravioli countless times, I’ve discovered several tricks that guarantee success. First, always drain your ricotta thoroughly. I place it in a fine-mesh strainer lined with cheesecloth for at least 30 minutes. Excess moisture causes soggy ravioli that burst during cooking.

Second, don’t overfill your ricotta lemon ravioli. A teaspoon of filling per raviolo is plenty. Too much filling makes sealing difficult and increases the risk of bursting.

Additionally, ensure you press out all air bubbles when sealing. Trapped air expands during cooking and can split the pasta.

Temperature matters significantly when making ricotta lemon ravioli. Keep your dough at room temperature while working, but keep the filling chilled. This contrast makes assembly easier.

Furthermore, work quickly once you roll out the dough. Pasta sheets dry rapidly, making them brittle and difficult to seal.

Mateo always emphasizes the importance of salting your pasta water generously. It should taste like the sea. This seasons the ricotta lemon ravioli from the outside, enhancing every bite. Also, use a gentle boil rather than a rolling boil to prevent the delicate ravioli from breaking apart.

Storage & Reheating Tips

Proper storage extends the life of your ricotta lemon ravioli significantly. Fresh, uncooked ravioli keep in the refrigerator for up to 24 hours. Arrange them in a single layer on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. This prevents them from sticking together or drying out.

For longer storage, freezing works beautifully. Place uncooked ricotta lemon ravioli on a baking sheet in a single layer. Freeze until solid, about 2 hours.

Then transfer to freezer bags or airtight containers. Frozen ravioli keep for up to 3 months. Cook directly from frozen, adding just 1-2 minutes to the cooking time.

Leftover cooked ricotta lemon ravioli should be stored in an airtight container with a little sauce to prevent drying. Refrigerate for up to 3 days. Reheat gently in a skillet with butter or sauce over low heat.

Alternatively, microwave in 30-second intervals, stirring between each interval. Avoid boiling cooked ravioli again, as this makes them mushy.

What to Serve With This Recipe

Ricotta lemon ravioli shines as the star of any meal, but thoughtful accompaniments elevate the entire dining experience. I love serving a simple arugula salad dressed with olive oil and lemon juice alongside this dish. The peppery greens complement the creamy, bright ravioli perfectly. Additionally, the salad adds a fresh, crisp contrast to the tender pasta.

Garlic bread makes another excellent pairing with ricotta lemon ravioli. The buttery, garlicky flavors don’t overpower the delicate lemon notes. Similarly, roasted asparagus or broccolini adds a elegant vegetable component. Mateo often prepares sautéed cherry tomatoes with fresh basil, which creates a beautiful presentation and wonderful flavor harmony.

For wine pairings, choose something crisp and refreshing. A Pinot Grigio or Sauvignon Blanc complements the lemon in the ricotta lemon ravioli beautifully. Alternatively, a light Prosecco adds celebration to any meal. If you prefer red wine, select something light-bodied like a Chianti that won’t overpower the delicate flavors.

FAQs

Can I make ricotta lemon ravioli without a pasta machine?

Absolutely! You can roll the dough by hand using a rolling pin. This method requires more elbow grease and patience, but it works perfectly well.

Roll the dough as thin as possible, working from the center outward. The dough should be nearly translucent when held up to light.

Why do my ricotta lemon ravioli burst while cooking?

Ravioli typically burst due to trapped air, overfilling, or poor sealing. Press firmly around each filling mound to remove all air pockets. Additionally, ensure the edges are sealed completely by pressing with your fingers or a fork. Finally, use a gentle boil rather than a rapid, rolling boil.

Can I use store-bought pasta sheets for ricotta lemon ravioli?

Yes, store-bought fresh pasta sheets work wonderfully and save considerable time. Look for them in the refrigerated section of Italian markets or specialty grocery stores. Wonton wrappers also make an acceptable substitute in a pinch, though the texture differs slightly from traditional pasta.

How do I know when ricotta lemon ravioli are done cooking?

Your ricotta lemon ravioli are done when they float to the surface and the pasta feels tender when you bite into it. This typically takes 3-4 minutes for fresh ravioli and 5-6 minutes for frozen. Taste one to check for doneness before draining the entire batch.

What’s the best sauce for ricotta lemon ravioli?

Simple brown butter sauce highlights the delicate flavors best. However, you can also use sage butter, light cream sauce, or even just olive oil with Parmesan. Avoid heavy tomato sauces, which overpower the bright lemon notes. Fresh herbs like basil or thyme make wonderful finishing touches.

Nutrition Information (per serving)

This nutritional information is based on 6 servings of ricotta lemon ravioli, with each serving containing approximately 8-10 ravioli.

Creating ricotta lemon ravioli from scratch transforms an ordinary evening into something special. The process connects you to centuries of Italian culinary tradition while creating new memories with loved ones. Whether you’re celebrating a milestone or simply want to elevate a weeknight dinner, this recipe delivers impressive results with accessible techniques.

My family treasures these moments in the kitchen, and I hope yours will too. The bright, creamy flavors of these handmade ravioli prove that food truly is love made visible.

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