Lemon Ricotta Ravioli Recipe – A Bright and Creamy Homemade Pasta Delight

INTRODUCTION

Lemon ricotta ravioli recipe lovers, rejoice—you’re about to unlock a zesty, creamy pasta experience that’s both elegant and easy to make at home. This dish balances the light citrus tang of lemon with the rich creaminess of ricotta cheese, wrapped in fresh homemade pasta. Whether you’re hosting a summer dinner party or just craving something bright and comforting, this lemon ricotta ravioli recipe brings flavor, freshness, and a touch of gourmet to your kitchen.

Lemon ricotta ravioli recipe success lies in the perfect balance of ingredients and simple techniques. In this guide, you’ll discover how to craft tender pasta dough, make a lemony ricotta filling that sings, and serve it all with sauces that complement—not overpower—the citrus. You’ll also find tips for healthy swaps, storing leftovers, and customizing your ravioli.

Fresh Lemon Herb Tahini Sauce if you’re looking to expand your repertoire of tangy dishes that pair beautifully with savory meals like this ravioli.

The Magic of Lemon Ricotta in Pasta

Lemon Ricotta Ravioli Recipe Flavor Harmony: Why It Works

Lemon ricotta ravioli recipe brilliance comes from its key players—ricotta cheese and lemon. These two ingredients create a flavor harmony that’s hard to beat. Ricotta offers creamy softness, while lemon provides brightness and tang that lift the entire dish. Together, they bring lightness and depth that make every bite unforgettable.

Lemon ricotta ravioli recipe combinations work because of contrast. The acidity from lemon zest and juice cuts through the richness of ricotta, creating a vibrant balance. This contrast enhances not just flavor, but also texture, making the filling feel less dense and more luxurious. Adding just the right amount of lemon ensures the ravioli tastes fresh, not sour.

Lemon Ricotta Ravioli Recipe Origins and Rise in Popularity

Lemon ricotta ravioli recipe ideas may feel modern, but their roots are classic. Stuffed pasta has existed in Italy for centuries, with ricotta-based fillings holding a prominent place at the table. Traditional versions used spinach or meat, but ricotta remained a favorite for its mild, creamy texture that paired well with herbs and mild sauces.

Lemon ricotta ravioli recipe variations started gaining traction as chefs and home cooks sought to add brightness to the traditional filling. Lemon turned out to be the perfect match—its freshness elevated the creamy base without overpowering it. Now, you’ll find lemon ricotta ravioli featured in restaurants, food blogs, and kitchens around the world.

Looking for inspiration? Try this Korean Carrot Salad for another creative take on bold flavor pairing.

Lemon Ricotta Ravioli Recipe – A Bright and Creamy Homemade Pasta Delight

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This homemade lemon ricotta ravioli recipe features a silky, delicate pasta dough filled with a creamy, zesty ricotta mixture. Served with sage butter and parmesan, it’s the perfect dish for a refreshing Italian-style dinner at home.

• Author: MEGAN
• Prep Time: 45 minutes
• Cook Time: 4 mn
• Total Time: 49 minutes
• Yield: 2–4 servings 1x
• Category: DINNER
• Method: Easy
• Cuisine: American

Ingredients

Scale 1x2x3x

🧾 Ingredients

• 2 cups all-purpose flour

• 3 large eggs

• 1 cup ricotta cheese

• Zest of 1 lemon

• 1 tbsp lemon juice

• Salt and pepper, to taste

• 1 tbsp grated parmesan cheese (optional, for filling)

• 1 tbsp fresh chopped basil or mint (optional)

• 3 tbsp unsalted butter

• 6 fresh sage leaves

• Extra grated parmesan (for topping)

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Instructions

🥣 Instructions

 

1. Make Pasta Dough
   On a clean surface, form a mound with flour and create a well in the center. Crack in the eggs and mix gradually until dough forms. Knead for 10 minutes, then wrap and rest for 30 minutes.

2. Prepare Filling
   In a bowl, combine ricotta, lemon zest, lemon juice, salt, pepper, and parmesan. Mix until creamy and smooth.

3. Roll Out Dough
   Divide rested dough in half. Roll each half into a thin sheet (use a pasta roller or rolling pin).

4. Fill and Shape Ravioli
   Pipe or spoon small mounds of the lemon ricotta filling onto one sheet of pasta, about 1.5 inches apart. Lay the second sheet on top, press around each mound to seal, and cut using a ravioli cutter.

5. Cook Ravioli
   Bring salted water to a boil. Cook ravioli for 3–4 minutes or until they float. Drain carefully.

6. Make Sage Butter
   In a skillet, melt butter over medium heat and add sage. Cook until butter browns slightly and sage is crispy.

7. Serve
   Plate ravioli and drizzle with sage butter. Top with parmesan before serving.

Notes

💡 Notes

 

• You can freeze uncooked ravioli on a baking sheet, then store in a freezer-safe bag for later use.

• For a vegan version, substitute the ricotta with almond-based ricotta and eggs with flax eggs.

Nutrition

• Serving Size: 4 people

Ingredients Breakdown for the Perfect Lemon Ricotta Ravioli Recipe

Lemon Ricotta Ravioli Recipe Ingredients: What You’ll Need

Lemon ricotta ravioli recipe preparation begins with the right ingredients. The quality of each item directly impacts the flavor and texture of your final dish. While you don’t need a pantry full of gourmet items, every component in this recipe should be fresh and chosen with care.

Lemon ricotta ravioli recipe essentials include:

• Fresh ricotta cheese: Look for whole milk ricotta for the creamiest filling.
• Lemons: Use both zest and juice. Meyer lemons offer a sweeter, floral flavor, while regular lemons add sharper acidity.
• Parmesan cheese: Adds umami and depth to the filling.
• Egg yolk: Helps bind the filling and adds richness.
• Salt & pepper: Don’t skip the basics—seasoning balances the sweetness of ricotta.
• Fresh herbs: Basil, parsley, or thyme can add aroma and color.

Check out our Baby Lemon Impossible Pies to see how lemons work beautifully in both savory and sweet creations.

Lemon Ricotta Ravioli Recipe Ingredient Tips: Choosing the Best Ricotta and Lemons

Lemon ricotta ravioli recipe results depend on using top-notch ricotta. Always check the label—some store-bought versions contain stabilizers that can alter texture. If possible, opt for fresh ricotta from a deli or make your own for a smoother, cleaner flavor.

Lemon ricotta ravioli recipe calls for zest and juice, so always buy unwaxed lemons when possible. Organic lemons are ideal, especially since you’re using the peel. Wash thoroughly and zest before juicing to avoid waste and maximize flavor.

To boost the filling flavor:

• Add grated parmesan and a small pinch of nutmeg.
• Use a fine microplane to zest the lemon—this releases more oils.
• Let the ricotta drain for 15–20 minutes in a fine sieve to reduce excess moisture.

If you’re curious how lemon transforms creamy textures in other dishes, don’t miss our Tahini in Coffee for a creamy twist that breaks all the rules—in the best way.

How to Make Lemon Ricotta Ravioli from Scratch

Lemon Ricotta Ravioli Recipe Dough: Preparing the Base

Lemon ricotta ravioli recipe perfection starts with great pasta dough. Homemade dough gives you control over texture, elasticity, and flavor—resulting in ravioli that’s tender, yet firm enough to hold a generous filling. You don’t need to be an expert pasta maker to pull this off. All you need are the basics: flour, eggs, and patience.

Lemon ricotta ravioli recipe dough tip: Use a mix of all-purpose flour and semolina. The semolina gives the pasta a slightly chewy bite, while the all-purpose flour keeps it soft. Crack your eggs into a flour well, slowly mix, and knead for at least 8–10 minutes until smooth and elastic.

Steps to follow:

• Create a flour mound with a well in the center.
• Add eggs and a pinch of salt.
• Gradually incorporate flour using a fork or fingertips.
• Knead until dough is smooth, wrap in plastic, and let it rest for 30 minutes.

Discover great ideas like our Tahini Ice Cream if you’re ready to dive deeper into creamy, dreamy homemade creations after mastering pasta dough.

Lemon Ricotta Ravioli Recipe Folding: Filling and Shaping Like a Pro

Lemon ricotta ravioli recipe filling and folding are just as important as the dough. Now that you have your lemon-zested ricotta mixture ready, it’s time to assemble. Work in small batches to keep your pasta dough from drying out.

Lemon ricotta ravioli recipe shaping steps:

• Roll dough thin using a pasta machine or rolling pin (aim for level 6-7 on a roller).
• Place small scoops (about 1 tsp) of ricotta filling evenly spaced apart on one pasta sheet.
• Brush around the filling with water or egg wash to help seal.
• Top with a second sheet and gently press out air pockets.
• Use a ravioli cutter or knife to shape into squares or circles.

Seal the edges well to prevent leaks. Press the edges with a fork or your fingers and be sure the dough layers are bonded without gaps. Dust with flour to prevent sticking.

Lemon Ricotta Ravioli Recipe with Herbs, Zest, and More

Lemon ricotta ravioli recipe combinations with herbs and zest bring a gourmet flair to the table. For a more aromatic profile, try mixing lemon thyme or rosemary into the ricotta filling. These herbs pair beautifully with the citrus profile and create a complex mouthfeel with minimal effort.

Lemon ricotta ravioli recipe tips for layering flavor:

• Use fresh lemon zest instead of bottled juice—it’s more fragrant and less acidic.
• Mix in herb oil or infused olive oil for an elegant upgrade.
• Add a sprinkle of lemon pepper seasoning for texture and enhanced brightness.

Want to explore more recipes with dynamic flavor combos? Check out our Easy Carrot Salad with Asian Dressing for a vibrant fusion of textures and tastes that’s equally balanced and refreshing.

Cooking Techniques: Boiling, Saucing, and Serving

Lemon Ricotta Ravioli Recipe Cooking Tips: Timing and Technique

Lemon ricotta ravioli recipe execution can fall apart during cooking if you’re not careful. Boiling your handmade ravioli may seem straightforward, but it requires just the right balance of time and temperature to maintain structure without overcooking the pasta or losing filling.

Lemon ricotta ravioli recipe cooking steps:

• Bring a large pot of salted water to a gentle boil—avoid aggressive bubbling that may tear delicate pasta.
• Drop ravioli in small batches and stir gently to prevent sticking.
• Cook for 3 to 4 minutes, or until they float and puff slightly.
• Use a slotted spoon to remove and transfer directly to a warm pan or plate.

Avoid letting the ravioli sit after boiling—they absorb water quickly and may become soggy. Serve immediately with a sauce that complements the lemon zest and ricotta filling.

Lemon Ricotta Ravioli Recipe Sauce Pairings: What Works Best

Lemon ricotta ravioli recipe sauces should enhance—not overpower—the bright, creamy filling. Since the star flavor is lemon, you want sauces that are light, buttery, and sometimes slightly nutty. Heavy tomato sauces are too acidic and can compete with the subtle citrus notes.

Lemon ricotta ravioli recipe favorite sauces:

• Lemon butter sauce: Melt unsalted butter, add a splash of lemon juice and zest, and finish with a touch of pasta water for emulsification.
• Brown butter with sage: Nutty, rich, and earthy, this sauce adds contrast to the lemon without overwhelming it.
• Light cream sauce: A dash of cream, parmesan, and garlic makes a silky base for the ravioli to shine.
• Herb oil drizzle: Basil or chive-infused oil offers color and clean flavor.

The Best Sauces for Lemon Ricotta Ravioli

Lemon Ricotta Ravioli Recipe Sauces: Finding the Perfect Match

Lemon ricotta ravioli recipe results can be dramatically influenced by the sauce you choose. Since the ravioli already brings a light, creamy, and citrusy filling, your sauce should complement these qualities—never compete with them. A good sauce ties all components together and brings harmony to the plate.

Lemon ricotta ravioli recipe sauces that elevate the experience usually fall into three categories: buttery, creamy, or herbal. Each one offers something different, but they all share one important trait—they let the lemon and ricotta shine.

Lemon Ricotta Ravioli Recipe with Lemon Butter Sauce and More

Lemon ricotta ravioli recipe served with lemon butter sauce is the gold standard. It builds on the lemon flavor without adding weight or too much fat. Just a few ingredients—butter, lemon juice, zest, and pasta water—come together to coat the ravioli in a silky glaze that enhances each bite.

Other fantastic pairings include:

• Brown butter and sage: This sauce adds earthy nuttiness and is ideal for fall or winter.
• Garlic and olive oil drizzle: Simple, fast, and keeps the citrus notes clean and crisp.
• White wine cream sauce: Adds elegance and richness for dinner-party appeal.
• Herbed mascarpone sauce: A great option if you love ultra-creamy textures.

Lemon ricotta ravioli recipe sauces should be applied lightly—don’t drown your pasta. Let the filling stand out while the sauce plays a supporting but flavorful role. A garnish of fresh basil, lemon zest, or cracked pepper ties everything together beautifully.

Tips for Making the Best Ravioli at Home

Lemon Ricotta Ravioli Recipe Perfection: Secrets to Success

Lemon ricotta ravioli recipe outcomes depend on more than just good ingredients—technique makes all the difference. Even a simple filling like lemon and ricotta can turn disappointing if your pasta tears, the edges pop open, or the texture goes soggy. But with just a few strategic tweaks, you can avoid the most common pitfalls.

Lemon ricotta ravioli recipe tip #1: Don’t overstuff. It’s tempting to add more filling, but that increases the risk of leakage during boiling. Aim for 1 teaspoon of filling per ravioli and leave enough space around the edges for sealing.

Tip #2: Roll the dough thin—but not paper-thin. Too thick, and it will dominate the dish. Too thin, and it may break open. Use a pasta roller and stop around setting 6–7 for optimal thickness.

Tip #3: Seal well. Lightly brush the dough with water or egg wash before placing the top sheet. Press gently to remove air pockets, then use a cutter to shape. Firm sealing equals leak-free boiling.

Nutrition and Health: Is Ricotta Ravioli a Healthy Choice?

Lemon Ricotta Ravioli Recipe Nutrition: What’s Inside Each Bite

Lemon ricotta ravioli recipe fans often ask—can a creamy pasta dish also be healthy? The answer depends on how you build it. With mindful ingredient choices, you can enjoy this flavorful dish without guilt. The main components—lemon, ricotta, eggs, and flour—are all whole ingredients. It’s all about balance and portion control.

Lemon ricotta ravioli recipe servings usually offer:

• Calories: Around 300–400 per serving (6–8 ravioli with light sauce)
• Protein: From ricotta and egg yolks, about 10–15g per portion
• Carbs: Approximately 30–35g, mostly from pasta
• Fats: Varies depending on ricotta type and added butter or oil

To reduce fat or calories, use low-fat ricotta, limit the butter in your sauce, and serve with a fresh salad to balance the meal.

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Conclusion: Make This Lemon Ricotta Ravioli Recipe Your Signature Dish

Lemon ricotta ravioli recipe mastery is all about embracing freshness, simplicity, and technique. With just a few wholesome ingredients and some hands-on love, you can craft a restaurant-quality dish in your own kitchen. The balance of bright lemon and creamy ricotta delivers elegance with every bite, making it perfect for both weeknight comfort and special occasions.

Lemon ricotta ravioli recipe fans know—once you try it homemade, the store-bought version just won’t compare. From prepping dough to sealing those perfect little pillows, this dish rewards your effort with flavor, satisfaction, and style.

Looking to complement your pasta night with something refreshing and colorful? Discover great ideas like our Best Carrot Ribbon Salad for a crunchy, nutritious side that pairs beautifully with ravioli.

Now it’s your turn—roll up your sleeves, zest those lemons, and make magic in your kitchen. This lemon ricotta ravioli recipe isn’t just a meal; it’s your next food story.

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