From the Cook
From the Cook
From the Cook
1/4
Lemon Ricotta Ravioli
Instructions
1
|
Cook ravioli in salted water until al dente. Reserve 1/4 cup of pasta water and drain.
2
|
In a skillet, melt butter with a dash of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3
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Add lemon juice (and zest, if using), then pour in a splash of white wine and allow to simmer for 1–2 minutes.
4
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Add heavy cream and let the sauce simmer gently for several minutes.
5
|
Whisk in ricotta cheese until fully incorporated and smooth.
6
|
Season with salt and black pepper to taste.
7
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Add cooked ravioli and reserved pasta water. Stir gently to coat the pasta evenly.
8
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Add Parmesan cheese and simmer for a few more minutes until thickened. Serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve a cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that perfectly coats the ravioli.
- Lemon Zest Technique 🍋Grate lemon zest directly over the dish just before serving to maximize the bright, aromatic citrus oils and enhance the overall flavor profile.
- Butter Mounting Mastery 🧈Add cold butter in small cubes off the heat, whisking constantly to create a luxurious, glossy sauce that clings perfectly to the ravioli.
- Wine Reduction Technique 🍷When adding white wine, let it reduce by at least half to concentrate flavors and eliminate any harsh alcohol notes before adding other sauce ingredients.
- Ricotta Texture Tip 🧀Drain ricotta in a fine-mesh strainer for 15 minutes before using to remove excess moisture and ensure a creamy, not watery, sauce consistency.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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