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Homemade Ricotta Ravioli With Lemon Butter Sauce

Making pasta from scratch isn’t as hard as you might think, with this delicious ricotta ravioli, I show you how to make ravioli dough that we fill with a simple creamy ricotta cheese filling which I serve up with a honey butter sauce. There isn’t anything quite like fresh homemade ravioli. 

A front view of a person sprinkling pistachios over a plate of ricotta ravioli.

What Makes This Recipe Great!

  • Made Entirely From Scratch – You can have fresh ravioli made from the beginning, from the homemade pasta dough to the ricotta in the filling. We have recipes for it all. 
  • No Need for Specialist Equipment – You can make your own ravioli without the need for any special equipment if you do not have it to hand. A rolling pin and some patience will do.
  • Freezer Friendly – Ricotta ravioli can be assembled and frozen for when you want a quick pasta dish or to save excess pasta for next time.

About This Recipe – In More Detail

If you have never tried your hand at making your own pasta before, now is the time to try! You can create homemade pasta sheets to make the ravioli, with only two ingredients! 

I then combine homemade whole milk ricotta and parmesan cheese to create a simple filling that doesn’t disappoint on flavour. I’ve used something similar in this Herb Crusted Chicken too.

Combine the simple ingredients of a classic ravioli filling with a super quick-to-make pasta sauce made from fresh lemon juice, honey and butter. Sprinkle the top with chopped pistachios and black pepper and you can bring the taste of Southern Italy into your own home and on to the dinner table. 

Ricotta ravioli is a great recipe for the whole family, you can even freeze the uncooked pasta for future use and it can be made with or without a pasta machine, ravioli maker or pasta roller. So, give it a go and surprise your friends and family served up with a glass of wine. 

Serve your meal with homemade Italian focaccia, some garlic bread, or a side salad. And start your meal with this Bruschetta burrata, Mozzarella Fritta or even this Courgette soup

And, if you love pasta dishes, why not try my simple Pesto Pasta with Roasted Tomatoes, or this Courgette Pasta with Pancetta or even this creamy tomato bacon pasta?

An overhead view of ricotta ravioli on a white plate surrounded by uncooked ravioli squares.

Equipment Needed

  • Mixing Bowl: To combine ’00’ flour and eggs to form the pasta dough and mix the ricotta filling. For ease, you can make the pasta dough in a stand mixer with the dough attachment if you have one to hand. 
  • Piping Bag: For piping the prepared ricotta filling onto the pasta sheets.
  • Clingfilm/Plastic Wrap: Used to tightly wrap and rest the pasta dough, retaining moisture.
  • Floured Surface: A clean surface dusted with semolina flour for kneading and rolling out the pasta dough.
  • Rolling Pin or Pasta Machine: To roll the dough into thin, even rectangular sheets.
  • Clean Cloth or Clingfilm: Used to cover the rolled-out dough sheets to prevent drying while assembling ravioli.
  • Pastry Brush or Water Spray: To moisten the pasta sheets with water for sticking.  
  • Pasta Cutter or Sharp Knife: For cutting the assembled ravioli into squares. You could also use a pizza cutter or ravioli stamp too. 
  • Baking Sheet or Tray lined with Semolina-dusted Cloth or Clean Tea Towel: To place the prepared ravioli before refrigerating, preventing sticking.
  • Saucepan: For boiling generously salted water to cook the ravioli.
  • Frying Pan: Used to melt butter, mix with honey and lemon juice to create the sauce.
  • Pasta Server or Slotted Spoon: For removing cooked ravioli from boiling water without damaging them.

Ingredients

A labelled photo with all the ingredients needed to make ricotta ravioli.
  • ’00’ Flour: Used as the primary ingredient to make the pasta dough, providing structure and texture.
  • Eggs: Combined with ’00’ flour to form the pasta dough, providing moisture, binding the ingredients, and adding richness. Use medium-sized eggs.
  • Semolina Flour (for dusting): Used to dust the work surface and prevent sticking while kneading, rolling, and assembling the pasta.
  • Ricotta: Forms the creamy and savoury filling for the ravioli, offering a smooth and mild cheese flavour. You can even make your own ricotta at home too.
  • Parmesan or Grana Padano (grated): Adds a rich and nutty flavour to the filling, enhancing the overall taste of the ravioli.
  • Black Pepper: Adds a subtle heat and depth of flavour to the ricotta filling.
  • Ground Nutmeg: Infuses a warm, aromatic flavour into the ricotta filling, complimenting the cheese and spices.
  • Butter: Used to create the buttery sauce that coats the cooked ravioli, adding richness and flavour.
  • Honey: Sweetens the sauce, balancing the savoury elements and providing a hint of sweetness.
  • Lemon Juice and Lemon Zest: The juice adds a bright and citrusy note to the buttery sauce. I also add a little grate lemon zest for extra colour and flavour.
  • Pistachios (chopped): Used as a garnish, adding a crunchy texture and nutty flavour to the finished dish.
  • Black Pepper: Additional seasoning to taste, enhancing the flavours of the finished ravioli and sauce.

Substitutions

Substitutions:

  • Grana Padano: Any Parmesan cheese such as Parmigiano Reggiano or Pecorino Romano can substitute Grana Padano for a similar nutty flavour.
  • Ground Nutmeg: Substitute with a pinch of cinnamon or cloves for a warm, aromatic note in the filling.
  • Pistachios: Replace chopped pistachios with toasted pine nuts, almonds, or hazelnuts for a different nutty garnish.

Step-By-Step Guide – How To Make Ricotta Ravioli From Scratch

For the Pasta:

  • Step 1: Dough Preparation: Combine ’00’ flour and eggs until a dough forms. Knead it on a floured surface for 5-7 minutes until smooth and elastic.
  • Step 2: Resting Dough: Wrap the dough tightly in clingfilm and let it rest at room temperature for 30 minutes.
A hand is kneading pasta dough inside a glass bowl with a wooden spoon next to it.
Two hands are holding a ball of pasta dough that has been wrapped in clingfilm.

For the Filling:

  • Step 3: Filling Preparation: Thoroughly mix ricotta, grated Grana Padano cheese, black pepper and nutmeg in a bowl. Transfer the filling into a piping bag without a nozzle for later use.
An overhead view of a white bowl with the ricotta filling ingredients inside.
A hand is holding a piping bag filled with ricotta filling.

For Assembling Ravioli:

  • Step 4: Dividing and Rolling Dough: Divide the rested dough into manageable portions on a semolina-dusted surface. Roll each portion into thin, even rectangular sheets of about 1-2 mm thickness.
  • Step 5: Preparing Pasta Sheets: Trim the edges of the pasta sheets to equal sizes. Cover rolled-out dough portions with clingfilm or a cloth to prevent drying.
Two hands are using a rolling pin to roll out pasta dough in a rectangle shape.
Two hands are holding up a pasta sheet to show the thickness.

Filling and Sealing Ravioli:

  • Step 6: Adding Filling: Pipe the prepared filling onto one pasta sheet, leaving space between portions. Moisten the pasta sheet, cover with another, and seal, eliminating air pockets.
  • Step 7: Cutting Ravioli: Cut the assembled ravioli into squares using a pasta cutter or a sharp knife (approximately 4.5cm x 4.5cm). Place them on a semolina-dusted tray, cover, and refrigerate.
A hand is using a piping bag to pipe small balls of filling onto a pasta sheet.
A hand is using a pink pastry brush to moisten the dough edges with water.
Two hands are laying the top pasta sheet onto a moistened past sheet with three balls of filling on it.
A hand is pressing the air out of the ravioli to create a tight seal.
A hand is using a pasta cutter to create the ravioli squares.
Two hands are holding a tray lined with a tea cloth that has the ravioli on it.

For the Sauce:

  • Step 8: Sauce Preparation: Melt butter in a frying pan, add honey, and mix in lemon juice. Set aside.
An overhead view of a frying pan filled with butter that is halfway through melting.
A blue spatula is being used to stir the lemon butter sauce in a black frying pan.

Cooking Ravioli and Serving:

  • Step 9: Boiling Ravioli: Boil generously salted water in a saucepan. Cook the ravioli until they float to the surface (a few minutes).
  • Step 10: Draining and Plating: Drain the cooked ravioli and place them on a plate.
  • Step 11: Sauce Application: Pour the prepared butter sauce over the cooked ravioli, sprinkle with chopped pistachios, and season with black pepper before serving.
An overhead view of a saucepan filled with water and floating ravioli.
A hand is using a slotted spoon to scoop and drain the cooked ravioli and place them on a plate.
A hand is using a spoon to drizzle the lemon butter sauce onto the cooked ravioli on a plate.
A hand is sprinkling the cooked ravioli with crushed pistachios.

FAQ

What can I use if I don’t have a piping bag for the filling?

A small spoon or teaspoon can be used to place dollops of filling onto the pasta sheets if a piping bag isn’t available.

Can I make the pasta dough in advance and refrigerate it overnight?

Absolutely! Prepared pasta dough can be tightly wrapped and refrigerated for up to 24 hours before use, allowing for convenient meal preparation.

Can I make the ravioli in different shapes other than squares?

Absolutely! Get creative with different shapes like circles, triangles, or half-moons by using a cookie cutter or a sharp knife for variety.

An overhead view of ravioli on a white plate that has been sprinkled with crushed pistachios. There is a yellow napkin, uncooked ravioli and ingredients surrounding the plate.

Pro Tips and Guidance

  • Perfect Pasta Dough: Knead the pasta dough until it’s smooth and elastic, ensuring proper gluten development for a tender yet firm texture.
  • Resting Time: Allow the pasta dough to rest wrapped in clingfilm after kneading. This helps relax the gluten, making the dough easier to roll out and preventing shrinkage when cooking.
  • Thin Pasta Sheets: Roll out the pasta dough into thin, uniform sheets. Too thick, and the ravioli might be heavy; too thin, and they might break during cooking.
  • Even Filling Distribution: Pipe the filling evenly onto the pasta sheets, leaving space between portions and sealing properly to prevent air pockets.
  • Proper Sealing: Moisten the edges of the pasta sheets with water before sealing to ensure a tight closure, preventing filling leakage during cooking.
  • Avoid Overcrowding: When boiling the ravioli, cook them in batches to prevent sticking together and ensure even cooking.
  • Al dente Cooking: Cook the ravioli until they float to the surface of the boiling water, indicating they’re done. Overcooking can lead to a mushy texture.
  • Sauce Timing: Prepare the buttery sauce while the ravioli cooks to ensure it’s ready to be poured over the freshly cooked pasta, keeping everything warm and flavourful.
  • Garnish Last: Sprinkle chopped pistachios and season with black pepper just before serving to maintain their crunch and enhance the dish’s presentation.
Front view of a person holding up a plate of ravioli and using a yellow napkin to do so.

Storage

Storage:

  • Uncooked Pasta Dough: Wrap the prepared pasta dough tightly in clingfilm and refrigerate for up to 24 hours before use. If not using immediately, it can be frozen. Divide the dough into portions, wrap each tightly in clingfilm, place in a freezer bag, and freeze for up to 2-3 months. Thaw frozen dough in the fridge overnight before rolling and shaping.
  • Assembled but Uncooked Ravioli: To freeze assembled but uncooked ravioli, place them on a baking sheet lined with parchment paper in a single layer, ensuring they don’t touch each other. Once frozen, transfer them to a freezer bag or airtight container. Use within 1-2 months for the best quality. When ready to cook, boil directly from frozen; do not thaw beforehand.

Defrosting:

  • To defrost frozen ravioli, remove them from the freezer and directly place them in boiling water without thawing. Cook for a few extra minutes until they float to the surface, indicating they’re cooked. Avoid defrosting at room temperature, as it can make the pasta soggy.

Check Out These Pasta Recipes

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An easy to make classic pesto pasta with sweet roasted tomatoes mixed throughout for an extra boost of colour and flavour.

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An overhead view of a plate of ravioli surrounded by uncooked pasta and other ingredients.

Homemade Ricotta Ravioli With Lemon Butter Sauce

5 from 4 votes
Ricotta ravioli is made completely from scratch. I make the egg pasta first and fill with a delicious yet simple cheesy filling. Served in a sweet lemon butter sauce and sprinkled with crushed pistachios. This classic Italian ravioli is a special meal that the whole family can enjoy.
Print Recipe Pin Rate Save
Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 5 minutes
Chilling Time: 30 minutes
Servings: 4
Calories: 939kcal

Ingredients
 
 

For the Pasta

  • 300 g '00' Flour
  • 3 Eggs, Medium
  • Semolina Flour, for dusting

For the Filling

  • 180 g Ricotta
  • 80 g Parmesan or Grana Padano, grated
  • 1 tsp Black Pepper
  • 1 tsp Ground Nutmeg

For the Sauce

  • 170 g Butter
  • 6 tbsp Honey
  • 2 tbsp Lemon Juice
  • 0.5 tsp Lemon Zest
  • 40 g Pistachios, chopped
  • Black Pepper, to taste

Instructions

  • Combine '00' flour and eggs until a dough forms. Knead it on a floured surface for 5-7 minutes until smooth and elastic.
  • Wrap the dough tightly in clingfilm and allow it to rest at room temperature for 30 minutes.
  • Thoroughly combine ricotta, grated Grana Padano cheese, and nutmeg in a mixing bowl until well mixed. Transfer this filling mixture into a piping bag without a nozzle for later use.
  • Divide the rested dough into manageable portions on a surface dusted with semolina flour.
  • Roll each portion into thin, even rectangular sheets. To ensure uniformity, fold the dough over itself, creating a rectangular shape, and continue rolling. Create a consistent thickness of about 1-2 mm. You can use a rolling pin or pasta machine. The sheets should be translucent yet durable enough to handle the filling.
  • Trim the edges of the pasta sheets so that each one is the same size.
  • To prevent drying, cover the rolled-out dough with a clean cloth or clingfilm while working with portions. Keep the remaining dough covered to retain moisture.
  • Pipe the prepared filling onto one pasta sheet, leaving space between portions, about 3cm apart, and maintaining a gap of around 1.5cm from the edges.
  • Moisten the pasta sheet with water, cover it with another sheet, and press the edges to seal, ensuring a proper closure while eliminating air pockets by pressing between the filling portions.
  • Cut the assembled ravioli into squares using a pasta cutter or a sharp knife (aim for approximately 4.5cm x 4.5cm).
  • Place the prepared ravioli on a tray lined with a semolina-dusted cloth, cover with clingfilm, and refrigerate.
  • Prepare the sauce by melting butter in a frying pan, adding honey, and mixing in lemon juice and lemon zest. Set aside until needed.
  • Boil generously salted water in a saucepan.
  • Cook the ravioli in the boiling water until they float to the surface, indicating they're cooked (approximately a few minutes).
  • Drain the cooked ravioli and place them on a plate.
  • Pour the prepared butter sauce over the cooked ravioli, sprinkle with chopped pistachios, and season with black pepper before serving.

Recipe Notes

  • Perfect Pasta Dough: Knead dough until smooth and elastic for tender yet firm texture.
  • Resting Time: Allow wrapped pasta dough to rest to relax gluten, ease rolling, and prevent shrinkage.
  • Thin Pasta Sheets: Roll dough into thin, uniform sheets for balanced ravioli texture.
  • Even Filling Distribution: Pipe filling evenly, leaving space and sealing to prevent air pockets.
  • Proper Sealing: Moisten edges with water for tight closure, preventing filling leakage.
  • Avoid Overcrowding: Boil ravioli in batches to prevent sticking and ensure even cooking.
  • Al dente Cooking: Cook until ravioli float, indicating doneness; avoid overcooking for a mushy texture.
  • Sauce Timing: Prepare buttery sauce while ravioli cooks to pour over freshly cooked pasta, keeping it warm and flavourful.
  • Garnish Last: Sprinkle chopped pistachios and black pepper just before serving for crunch and enhanced presentation.

Nutrition Estimate

Calories: 939kcal | Carbohydrates: 89g | Protein: 27g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 413mg | Potassium: 337mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1642IU | Vitamin C: 4mg | Calcium: 386mg | Iron: 5mg

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