Ravioli Ricotta e Limone (Lemon Ricotta Ravioli)

A recipe for Ravioli Ricotta e Limone (Lemon Ricotta Ravioli)! Homemade pasta is filled with a delicate blend of cheese and lemon zest.

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This Ravioli Ricotta e Limone (Lemon Ricotta Ravioli) is such a fun use for ricotta with only a handful of ingredients.

An egg-based homemade pasta dough is rolled into thin sheets, filled with a creamy lemon ricotta mixture, cut into individual squares or other desired shape, then boiled until just tender.

The light and refreshing flavors are perfect for pairing with butter and fresh herbs or served in a light broth.

Forming the Lemon Ricotta Ravioli

I generally use a few special tools to make ravioli, but they are not necessary. They just make things a bit easier.

Either roll the formed dough by hand or with a pasta machine. It needs to be a thin sheet, about 1/16-1/8 inch (1.5-3 millimeters) thick. For a pasta machine, this will be the thinnest setting.

If you have a difficult time rolling the dough and it keeps shrinking back, wrap back up in the plastic and allow it to rest for another 15 minutes or so.

Lightly dust with flour as needed to keep the pasta from sticking to the work surface or pasta machine.

Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out.

If you find the edges starting to dry, dampen them with just a little touch of water.

The ravioli can also be formed by hand or with the help of stamps/molds.

To make the Ravioli Ricotta e Limone by hand: On a floured surface roll a piece of dough as thin as possible into a rectangle. Fold the rectangle in half and lightly crease the folded edge, then unfold.

Place spoonfuls of filling on one half of the rectangle about 1 inch (2.5 centimeters) apart. Brush the areas around the filling with water. Fold the rectangle back over to cover the fillings.

Press around the fillings to seal, being careful to remove air bubbles. Use a pastry cutter, stamp, or knife to cut out squares around the filling.

For more even and uniform ravioli, I like to use a Ravioli Maker or mini ravioli maker. If your dough is at all sticky, oil or dust the press with flour prior to use to make it easier to remove the individual squares without tearing.

A Few Ravioli Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

If the pasta dough is too dry and crumbly, slowly add a little more water. The exact amount of water will vary based on the moisture content of the eggs. If too wet and sticky, slowly add a little more flour until easier to handle (take care not to add too much).

After forming the dough, wrap in plastic or cover and allow to rest at room temperature for at least 30 minutes or up to an hour. This will make it easier to roll and shape. If you have leftover dough, it can be wrapped and refrigerated for up to a day before using.

Strain the ricotta before using if there is any excess moisture. If the filling is too wet, it will soak through the dough and cause the pasta to become sticky and fall apart.

For easy piping, I transferred the filling to a pastry bag with a corner snipped off.

Arrange the formed Lemon Ricotta Ravioli in a single layer on a parchment-lined baking sheet. If you don’t want to cook them right away, freeze the baking sheet and once chilled, transferred the pasta to an airtight, freezer-safe bag and freeze for up to 3 months.

Boil the pasta straight from the freezer. A couple of minutes may need to be added to the cooking time.

Serving Ideas for Ravioli Ricotta e Limone

These Lemon Ricotta Ravioli are incredibly versatile and can be paired with a variety of sauces or toppings.

My go-to is to gently toss the boiled ravioli with melted butter and crisp sage leaves. Melt the desired amount of butter over medium heat and add a few whole sage leaves. Continue to cook, swirling the pan occasionally, until it develops a nutty aroma with golden brown flecks. Toss in the cooked ravioli and serve immediately.

The pasta is also delicious with my Garlic Butter Sauce or even a light lemon sauce.

When making Mini Lemon Ricotta Ravioli, we really enjoy them in a light broth with a little Parmesan grated on top.

Looking for more filled pasta recipes?

Try my:

• Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)
• Sweet Potato Caramelle
• Casunziei All’Ampezzana (Beet Filled Pasta with Poppy Seeds)

This recipe was originally posted in April 2017 and updated in April 2024.

Ravioli Ricotta e Limone (Lemon Ricotta Ravioli) Recipe

Adapted from Use Your Noodles 

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5 from 3 votes

Ravioli Ricotta e Limone (Lemon Ricotta Ravioli)

A recipe for Ravioli Ricotta e Limone (Lemon Ricotta Ravioli)! Homemade pasta is filled with a delicate blend of cheese and lemon zest.

Course Main

Cuisine Italian

Keyword Italian, Italy, lemon, pasta, ravioli, ricotta

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 4 -6 servings

Ingredients

Dough:

• 3 cups (375 grams) '00' pasta flour or all-purpose flour
• 4 large eggs
• 2-4 tablespoons (30-60 milliliters) water

Filling:

• 18 ounces (510 grams) ricotta cheese strained if there is excess moisture
• 3 ounces  (85 grams) Parmesan cheese freshly grated
• Zest of 2 lemons
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

To make the dough:

• In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
• Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
• On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for at least 30 minutes and up to an hour. If making in advance, refrigerate for up to 1-2 days.

To make the filling:

• In a large bowl, combine the ricotta, Parmesan, lemon zest, salt, pepper, and nutmeg.
• Adjust seasonings if desired. Cover the bowl and refrigerate for at least an hour and up to a day.

To assemble:

• Line a large baking sheet with parchment. Divide the rested pasta dough into four equal pieces.
• Place piece of the pasta dough on a floured work surface and keep the other pieces covered.
• Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the ricotta mixture.
• Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
• Flour the desired ravioli mold and cover with a sheet of pasta.
• Fill each cavity with the ricotta filling. Lightly moisten the edges with water.
• Top with another sheet of pasta and use a rolling pin to seal and cut out the ravioli.
• Remove and separate the ravioli and transfer them to the prepared baking sheet. Repeat with remaining dough and filling.
• Bring a large pot of salted water to a boil. Reduce to a gentle simmer and add the prepared ravioli in batches, being careful not to overcrowd.
• Gently stir the bottom and cook until they float to the top. Use a slotted spoon to gently remove the ravioli to a colander. Repeat with remaining ravioli.
• Serve immediately with desired sauces or toppings.