Limoni flourish in the sunkissed spring, where they are nurtured and adored by all Italians. This notion rings particularly true along the Amalfi Coast, known for its sensational citrus exports, as well as in Sicily, where the sunny Mediterranean climate renders deliciously perfumed lemons. Regardless of the fruit's provenance, one thing all Italians can agree on is its central role in their native cuisine.
A celebration of limoni at their prime, our classic lemon and ricotta ravioli recipe showcases the citrusy gem of both Italian coast and cuisine, its bright flavour suspended in mild yet creamy ricotta, complemented by streaks of aromatic basil and salty Parmigiano Reggiano. Enveloped in fresh, handmade ravioli pasta, we scarcely believe you’ll encounter a more Italian collection of ingredients in a single, joy-inducing bite.
Fresh lemon & ricotta ravioli recipe
Serves 2
Prep time: 60 mins
Cook time: 10 mins
Calories per serving: 738kcal
Ingredients:
For the filling
- 250g ricotta
- 50g Parmigiano Reggiano
- Salt and pepper
- Tsp lemon zest
- 5 basil leaves, finely shredded
For the ravioli
- For all you need to know, simply follow our recipe for homemade ravioli. Be sure to adjust the amount of ingredients used, as this recipe provides enough filling to serve two. A good ratio to follow is 100g flour to 1 egg per person. You can also follow along with the video below as Roberta makes lemon & ricotta ravioli.
For the butter sauce and garnish
- 50g butter
- 4 sage leaves
- Black Pepper
- Salt to season
- Parmigiano Reggiano to finish
Method
To make the ravioli
- In a large mixing bowl, combine your ricotta, lemon zest, parmesan, shredded basil leaves, salt and pepper. Mix until fully incorporated.
- Cover the mixture and refrigerate for an hour, allowing the mixture to firm up, thereby easing the filling process.
- You’re now ready to transform your mixture into delicious ravioli - to so do, simply follow our step-by-step guide to making fresh ravioli here.
To make the butter sauce and garnish
- Remove the butter from the fridge and allow it to come to room temperature on the counter.
- Roughly chop the sage leaves (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter-soaked pasta with a crispy sage leaf).
- Place the butter and sage leaves in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour. Season with salt and black pepper to taste.
- Once cooked, transfer the pasta to the butter. Toss gently to coat.
- Finish with a healthy grating of Parmigiano Reggiano and enjoy!
Making fresh ravioli from scratch is a complex process, but one eased by having the right tools. We offer a range of complete pasta making kits, designed to suit both intrepid pasta explorers and the greenest of pastai (pasta makers), ideal for perfecting your lemon ricotta ravioli at home.
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