Description
For the Ravioli
1 package fresh ravioli (or homemade, if preferred)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
Salt and pepper, to taste
For the Blistered Cherry Tomatoes
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1 clove garlic, minced
Salt and black pepper, to taste
For the Balsamic Glaze
1/2 cup balsamic vinegar
2 tablespoons honey or maple syrup
Directions
Bring a large pot of salted water to a boil. Cook ravioli according to package instructions (typically 3–4 minutes for fresh ravioli). Drain and set aside.
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
Add halved cherry tomatoes to the skillet and cook for 5–7 minutes, or until tomatoes blister and begin to release their juices. Season with salt and pepper.
In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the mixture
thickens into a glaze.
In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.
Plate the ravioli, top with blistered tomatoes, drizzle with balsamic glaze, and serve immediately.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 430 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, prepare your ingredients: zest and juice the lemon, halve the tomatoes, and mince the garlic. Begin by bringing a large pot of generously salted water to a rolling boil for the ravioli. Simultaneously, start the balsamic glaze in a small saucepan, combining vinegar and sweetener, and let it simmer to reduce. As it thickens, heat olive oil in a large skillet and sauté the garlic for one minute until fragrant. Add the tomatoes, letting them blister and soften. While the tomatoes cook, mix the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper in a bowl. Cook the ravioli last, just before serving, to ensure it’s al dente and doesn’t stick together.
Serving Suggestions
This dish is versatile and can be elevated with simple additions. For a complete meal, serve it alongside a crisp arugula salad dressed with lemon vinaigrette. To add texture, sprinkle the finished plate with toasted pine nuts or chopped walnuts. For a heartier version, add sautéed spinach or mushrooms to the tomato skillet. A glass of chilled Pinot Grigio or a light-bodied red wine like Chianti pairs beautifully with the tangy and rich flavors.
How-to Summary
In short: Cook fresh ravioli in boiling salted water. Sauté garlic, then blister cherry tomatoes in a skillet. Simmer balsamic vinegar and honey into a thick glaze. Mix ricotta, Parmesan, lemon zest, and juice for a creamy filling. Assemble by plating ravioli, topping with tomatoes, dolloping with lemon ricotta, and drizzling with glaze.
Frequently Asked Questions
Can I use frozen ravioli? Yes, but adjust cooking time per package directions. Thawing first is not necessary, but ensure the water is boiling before adding.
How do I store leftovers? Store components separately in airtight containers for up to 2 days. Reheat ravioli and tomatoes gently in a skillet with a splash of water.
What can I substitute for honey? Maple syrup is an excellent alternative. For a sugar-free option, use a monk fruit sweetener, though the glaze may be less viscous.
Is there a dairy-free alternative for the ricotta mix? Yes, use a high-quality dairy-free ricotta or blend firm tofu with nutritional yeast, lemon juice, and salt.
How can I prevent the balsamic glaze from burning? Keep the heat at a low simmer and stir frequently. It’s done when it coats the back of a spoon and has reduced by about half.
Common Mistakes to Avoid
Avoid overcooking the ravioli, as it will become mushy. Fresh ravioli cooks very quickly. Do not overcrowd the tomato skillet; cook in batches if necessary to ensure proper blistering. When making the glaze, use a light-colored saucepan to easily monitor the color change and prevent over-reduction. Finally, do not skip salting the pasta water, as it is crucial for seasoning the ravioli itself.
Conclusion
This Lemon Ricotta Ravioli with Blistered Tomatoes and Balsamic Glaze is a restaurant-quality dish that comes together in under 30 minutes. The combination of creamy, citrus-filled cheese, sweet and savory tomatoes, and tangy glaze creates a perfect balance of flavors. It’s an impressive yet straightforward recipe ideal for both weeknight dinners and special occasions. Mastering the simple techniques outlined will ensure a delicious and visually stunning meal every time.