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
Add lemon juice (and zest, if using), then pour in a splash of white wine and allow to simmer for 1–2 minutes.
4
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
Add cooked ravioli and reserved pasta water. Stir gently to coat the pasta evenly.
8
Add Parmesan cheese and simmer for a few more minutes until thickened. Serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water First 💧Always reserve 1 cup of starchy pasta water before draining—this emulsifies the sauce and creates silky coating on ravioli while helping balance the lemon's acidity.
- Bloom Garlic in Butter 🧈Toast minced garlic in melted butter for 30-45 seconds before adding wine to develop deep, mellow flavor that won't overpower the delicate lemon and ricotta filling.
- Temper the Cream with Zest 🍋Add lemon zest directly to cold heavy cream before heating, allowing the oils to infuse and distribute evenly throughout the sauce for maximum brightness in every bite.
- Cook Ravioli Al Dente Plus 🍝Remove ravioli 30 seconds before the package suggests—they'll continue cooking in the hot sauce and maintain a tender, delicate texture that complements the creamy filling.
- Finish with Raw Butter and Lemon 🌟Remove the pan from heat and whisk in cold butter and fresh lemon juice at the very end to brighten the sauce and prevent it from becoming overly heavy or broken.
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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