Description
For the Ravioli Dough
2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
2–3 tablespoons water (if needed)
For the Lemon Ricotta Filling
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Creamy Garlic Parmesan Sauce
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh basil, chopped
Directions
Make the Ravioli Dough: On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and olive oil. Gradually mix until a dough forms.
Knead for 8–10 minutes, wrap in plastic wrap, and let rest for 30 minutes.
Prepare the Filling: In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Mix until smooth.
Roll & Fill the Ravioli: Roll out dough into thin sheets. Place small spoonfuls of filling 1 inch apart, cover with another sheet, and seal. Cut into ravioli
squares.
Cook the Ravioli: Boil in salted water for 3–4 minutes until they float. Drain and set aside.
Make the Sauce: In a skillet, melt butter over medium heat. Add garlic and sun-dried tomatoes, sautéing for 1–2 minutes. Stir in heavy cream, Parmesan, salt,
black pepper, and red pepper flakes. Simmer for 3–5 minutes.
Combine & Serve: Add cooked ravioli to the sauce, tossing gently to coat. Garnish with fresh basil and serve immediately.
Prep Time: 30 minutes, Cooking Time: 20 minutes, Total Time: 50 minutes, Kcal: 480 per serving, Servings: 4
Step-by-Step Guide
1. Form the Dough Well: On a large, clean work surface, mound the 2 cups of flour. Create a wide well in the center large enough to hold the wet ingredients.
2. Mix & Knead: Crack the eggs into the well, add salt and olive oil. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Knead vigorously for 8-10 minutes until smooth and elastic. If too dry, add water 1 tbsp at a time.
3. Rest the Dough: Wrap the dough ball tightly in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten for easier rolling.
4. Roll & Cut: Divide dough in half. Using a pasta machine or rolling pin, roll each half into a thin sheet. On one sheet, place teaspoon-sized mounds of filling 1 inch apart. Brush water around each mound, then carefully drape the second sheet over top. Press to seal, pushing out air pockets. Use a pasta cutter or knife to cut into individual ravioli.
5. Cook & Sauce: Boil ravioli in generously salted water for 3-4 minutes. Meanwhile, prepare the sauce. Drain ravioli once they float, reserving 1/4 cup pasta water. Toss ravioli gently in the finished sauce, adding a splash of pasta water if needed to loosen.
Serving Suggestions
Serve this vibrant dish immediately for the best texture. Plate the sauced ravioli and garnish with extra fresh basil, a sprinkle of red pepper flakes, and a light dusting of grated Parmesan. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette and a slice of crusty bread to soak up the creamy sauce.
How-to Summary
Create a flour well, mix in eggs and oil to form dough, knead, and rest. Combine ricotta, Parmesan, lemon zest, and juice for the filling. Roll dough thin, add filling mounds, seal, and cut into ravioli. Boil until they float. For the sauce, sauté garlic and sun-dried tomatoes in butter, add cream and Parmesan, then simmer. Toss cooked ravioli in the sauce and garnish with fresh basil.
Frequently Asked Questions
Can I make the ravioli 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 sun-dried tomatoes? Roasted red peppers or sautéed mushrooms make excellent alternatives, offering a similar texture and umami depth.
How do I prevent my ravioli from bursting while boiling? Ensure a tight seal by pressing out all air pockets and using a dab of water around the filling. Avoid a rolling boil; a gentle simmer is best.
Can I freeze homemade ravioli? Absolutely. Freeze uncooked ravioli in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 1-2 minutes to the boiling time.
My sauce is too thick. How can I fix it? Thin it with a small amount of the reserved starchy pasta water, adding one tablespoon at a time until desired consistency is reached.
Common Mistakes to Avoid
- Overfilling the Ravioli: Too much filling prevents a good seal and causes bursting. Use a measured teaspoon.
- Rolling Dough Too Thick: Thick dough results in chewy, doughy ravioli. Roll until you can just see the outline of your hand through it.
- Skipping the Dough Rest: This crucial step relaxes the gluten. Without it, the dough will be difficult to roll and shrink back.
- Adding Ravioli to Unsalted Water: Salt the boiling water generously; it’s your only chance to season the pasta itself.
- Overcooking the Sauce: Simmer the cream sauce gently. A hard boil can cause it to separate or become greasy.
Conclusion
Homemade Lemon Ricotta Ravioli with Creamy Garlic Parmesan Sauce is an impressive yet approachable dish that marries bright, zesty filling with a rich, savory sauce. By following the detailed steps and avoiding common pitfalls, you can create restaurant-quality pasta in your own kitchen. The key lies in taking your time with the dough, sealing the ravioli carefully, and balancing the fresh lemon against the decadent cream sauce. Enjoy the rewarding process and the delicious, comforting results.
