Description
For the Ravioli Dough:
2 cups all-purpose flour
2 large eggs
1 tbsp olive oil
½ tsp salt
2-3 tbsp water (as needed)
For the Filling:
1 cup ricotta cheese
¼ cup grated Parmesan cheese
1 tbsp lemon zest
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
For the Roasted Cherry Tomatoes:
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 clove garlic, minced
Salt and black pepper to taste
¼ tsp red pepper flakes (optional)
For Serving:
2 tbsp butter
2 tbsp fresh basil, chopped
Extra Parmesan cheese for garnish
Directions:
Make the Dough: On a clean surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, slowly mix
the eggs into the flour. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and rest for 30 minutes.
Prepare the Filling: In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Mix well and set aside.
Roast the Tomatoes: Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, salt, black pepper, and red pepper flakes. Spread on a
baking sheet and roast for 15-20 minutes until soft and slightly caramelized.
Assemble the Ravioli: Roll out the pasta dough into thin sheets. Place small scoops of the ricotta filling about 1 inch apart on one sheet. Lay another sheet
over the top, pressing around the filling to seal. Cut into ravioli shapes using a knife or ravioli cutter.
Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3-4 minutes, until they float to the surface. Remove with a
slotted spoon.
Finish the Dish: In a pan, melt butter over medium heat. Add the cooked ravioli, tossing gently. Serve topped with roasted cherry tomatoes, fresh basil, and
extra Parmesan.
Prep Time: 40 minutes Cooking Time: 20 minutes Total Time: 1 hour Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Make the Dough: On a clean, flat surface, create a mound with the flour and a deep well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, whisk the wet ingredients, gradually pulling in flour from the sides until a shaggy dough forms. Knead vigorously by hand for 8-10 minutes until elastic and smooth. Wrap tightly in plastic and rest at room temperature.
2. Prepare Filling & Tomatoes: While the dough rests, mix all filling ingredients until uniform. For the tomatoes, toss halved cherries with oil, garlic, and seasonings on a baking sheet. Roast in a preheated 400°F oven for 15-20 minutes until blistered.
3. Roll & Fill: Cut the rested dough into quarters. Using a pasta machine or rolling pin, roll one piece into a long, thin sheet. Place teaspoon-sized filling mounds 1 inch apart. Lightly brush water around each mound. Lay a second sheet on top, pressing firmly to seal, eliminating air pockets. Use a knife or cutter to create individual ravioli.
4. Cook & Serve: Cook ravioli in simmering salted water for 3-4 minutes until they float. Meanwhile, melt butter in a pan. Toss drained ravioli in the butter, then plate immediately topped with roasted tomatoes, fresh basil, and grated Parmesan.
Serving Suggestions
This dish is versatile. For a lighter meal, serve it over a bed of fresh arugula dressed with lemon juice. To make it heartier, add sautéed spinach or mushrooms to the butter sauce. Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the lemon zest. For a beautiful presentation, finish with a drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt.
How-to Summary
Create a flour well, add wet ingredients, and knead into a smooth pasta dough. Let it rest. Mix ricotta, Parmesan, lemon, and seasonings for the filling. Roast cherry tomatoes with garlic and oil. Roll the dough thin, add filling mounds, seal with a top sheet, and cut into ravioli shapes. Boil for 3-4 minutes until they float. Toss in melted butter and serve with the roasted tomatoes, fresh basil, and extra cheese.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the wrapped dough can be refrigerated for up to 24 hours. Let it come to room temperature for 30 minutes before rolling.
What can I substitute for ricotta? Whole-milk cottage cheese (drained) or a firm goat cheese are excellent substitutes, though the flavor profile will change slightly.
How do I prevent the ravioli from bursting while cooking? Ensure a tight seal by pressing out all air pockets when assembling and avoid a rolling boil; a gentle simmer is ideal.
Can I freeze uncooked ravioli? Absolutely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the cooking time.
My dough is too dry/crumbly. How do I fix it? Add water, one teaspoon at a time, while kneading until it comes together. If too sticky, dust with small amounts of flour.
Common Mistakes to Avoid
- Overfilling the Ravioli: This prevents a proper seal and causes bursting. Use only a teaspoon of filling per piece.
- Not Sealing Properly: Always brush a light layer of water around the filling to act as “glue” for the top sheet of dough.
- Skipping the Dough Rest: Resting relaxes the gluten, making the dough much easier to roll thin without springing back.
- Crowding the Pot: Cook ravioli in batches to maintain water temperature and prevent sticking.
- Overcooking: Fresh pasta cooks very quickly. Remove immediately once they float to the surface for the best texture.
Conclusion
Homemade lemon ricotta ravioli with roasted cherry tomatoes is a rewarding culinary project that delivers restaurant-quality flavor. By following the detailed steps and avoiding common pitfalls, you’ll create a dish that is both impressive and delicious. The bright, creamy filling paired with sweet, savory tomatoes is a perfect balance. Embrace the process, and don’t hesitate to make extra for the freezer—you’ll be glad you did.
