Creamy Lemon Ravioli
This creamy lemon ravioli is so luxuriously delicious yet so simple to make!
Servings: 4
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Jug (for stock)
- Fine Cheese Grater (for parmesan)
- Zester (or use fine cheese grater)
Ingredients
- 4 tbsp / 60g Butter
- 2 Shallots, very finely diced
- 2 cloves of Garlic, very finely diced
- 1 Lemon, zested then halved
- 1/2 tsp Black Pepper, or to taste
- 160ml / 2/3 cup Chicken Stock
- 240ml / 1 cup Double/Heavy Cream, at room temp
- 1 tsp Dijon Mustard
- 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
- 1/4 - 1/2 tsp Salt, or to taste (see notes)
- 500g / 1lb Ravioli (see notes)
- small Fresh Basil Leaves, to serve (see notes)
Instructions
- Place a large pan over medium heat and melt the butter. Add the shallots and gently sweat them down until soft and golden, then add the garlic, black pepper and lemon zest and fry for 30 seconds or so.
- Stir in the stock and cream then stir in the parmesan and mustard until blended. Stir in the juice of the lemon, then bring to a simmer and cook the sauce until it thickens, stirring occasionally (5 or so mins). Season generously with salt.
- Bring a large pot of salt water to a boil and add the ravioli. Cook for a little over a minute less than the package instruction (it will finish cooking in the sauce).
- Use a slotted spoon to add the cooked ravioli to the sauce and stir until the sauce re-thickens and clings to the ravioli. If you need to thin the sauce some more just add in a splash more of the leftover ravioli water.
- Serve with a sprinkle of basil leaves, alongside extra parmesan and black pepper if desired.
Video
Notes
a) Lemon - I find the zest and juice of 1 lemon gives this pasta a good punch of flavour, but nothing overbearing. If you feel you want a little more lemon flavour feel free to add more in.
b) Sauce seasoning - I find this sauce needs a generous amount of salt and pepper to highlight the simple flavours in the sauce. I'd definitely go for the 1/2 tsp pepper, as the spice balances out the sourness from the lemon and the richness from the cream. Work to taste with the salt (I typically end up with around 1/2 tsp).
c) Ravioli - Any sort of seafood filling works brilliantly. I've also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely.
d) Basil - I love the combo of lemon and basil, so I typically finish with a handful of small basil leaves. If you're not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.
e) Calories - Whole recipe divided by 4 with no extra parmesan.
Nutrition
Calories: 470kcal | Carbohydrates: 23.77g | Protein: 8.47g | Fat: 38.93g | Saturated Fat: 23.839g | Polyunsaturated Fat: 1.674g | Monounsaturated Fat: 10.789g | Trans Fat: 0.575g | Cholesterol: 127mg | Sodium: 960mg | Potassium: 419mg | Fiber: 2.2g | Sugar: 7.45g | Vitamin A: 1615IU | Vitamin C: 6.3mg | Calcium: 200mg | Iron: 1.22mg