Description
Homemade ravioli filled with creamy ricotta and bright lemon, served in a nutty brown butter sauce.
Ingredients
Scale
- 1 pound fresh pasta dough
- 15 ounces whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup unsalted butter
- 1/4 cup chopped fresh parsley
Instructions
- Roll out pasta dough thinly. Cut into 3-inch squares.
- In a bowl, combine ricotta, Parmesan, egg, lemon zest, lemon juice, salt, and pepper. Mix well.
- Place a teaspoon of filling in the center of half the pasta squares.
- Moisten the edges of the filled squares with water. Top with the remaining squares, pressing to seal and remove air pockets. Trim edges.
- Melt butter in a skillet over medium heat until it turns golden brown and smells nutty.
- Cook ravioli in boiling salted water for 3-4 minutes, or until they float.
- Drain ravioli and add to the brown butter. Toss gently to coat.
- Serve immediately, garnished with parsley.
Notes
- For a richer flavor, use a high-quality ricotta cheese.
- Ensure ravioli are sealed tightly to prevent filling from leaking.
- Do not overcrowd the pot when boiling ravioli.
- Brown butter can burn quickly; watch it carefully.
- Prep Time: 45 min
- Cook Time: 10 min
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
Keywords: Ricotta Ravioli, Lemon Ravioli, Brown Butter Sauce, Homemade Pasta, Italian Dinner