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Ricotta Ravioli with Lemon Butter Sauce and Sweet Pea Mint Gremolata


  • Author: hungryhungryhibma
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 servings 1x

Description

A springtime ravioli dish with my very own spin on a gremolata and a lemony butter sauce. Yum. If you want to be fancy, you can make the ravioli yourself, it’s not that hard! Otherwise, just use prepared ravioli instead!


Scale

Ingredients

For the ravioli dough:

(Note: if you don’t want to make your own ravioli, it’s just as good to substitute about 2 lbs of prepared cheese ravioli)

  • 4 cups flour
  • 1 teaspoon salt
  • 5 eggs
  • 3 egg yolks
  • 1/4 cup water
  • 2 Tablespoons olive oil

For the ravioli filling:

  • 16 ounces ricotta
  • 1/2 cup shredded parmesan cheese
  • 1/2 teaspoon pepper
  • pinch of salt

For the Lemon Butter Sauce:

  • 6 Tablespoons Butter
  • Juice of one lemon
  • 3/4 cup white wine
  • Reserved starchy pasta water, as needed
  • pinch of salt

To Make the Gremolata

  • 2 bunches fresh mint leaves
  • 1 cup green peas
  • 2 lemons, zest and juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • About 1/4 cup olive oil, or until desired consistency

Instructions

To make the ravioli, combine the flour and salt in a large mixing bowl.

Create a well in the flour mixture and add the eggs and egg yolks. Whisk the eggs with a fork. Then add the oil and water, and knead it all for about 10 minutes.

Form the dough into a ball, wrap in plastic wrap, and allow to rest at room temperature at least 30 minutes, or in the fridge overnight, removing it from the fridge in time for it to come to room temperature before forming into pasta.

Bring a pot of water to boil.

Roll the dough out until it is very thin. You can use a rolling pin or a Kitchenaid pasta maker. I suggest aiming for 1/8 to a 1/16th of an inch thickness.

Combine the filling ingredients in a small mixing bowl.

If you have a ravioli mold, use it. I didn’t so I laid out one sheet of pasta dough, placed teaspoonfuls of filling all over it, wet the dough around the dollops with a small amount of water, placed another sheet of pasta dough on top, sealed around the filling dollops with my fingers, and used a drinking glass to cut out circular raviolis. I then used a fork to press and seal around the edges of each ravioli.

Place the ravioli in the boiling water and cook for approximately 6 minutes, or until ravioli float. Then, using a slotted spoon, remove the ravioli from the water and place into a bowl of ice water to stop the cooking process. Remember to reserve some of the starchy pasta water.

To make the gremolata, add all ingredients to a blender and pulse until mixture reaches a rough, grainy consistency (we are not going for a puree here, ppl).

To make the sauce, melt the butter in a large skillet over medium heat. Add the wine and simmer three minutes. Add the lemon juice and pinch of salt, and stir.

Add the ravioli and cook until pasta is warm, adding starchy pasta water as needed until desired thickness is reached.

Serve ravioli topped with gremolata and shaved parmesan. Enjoy!

Keywords: ravioli, lemon, ricotta, parmesan, gremolata, mint, pea, zest, butter, white wine, pasta

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