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Lemon Ricotta Ravioli

3 April, 2017 by Tara 5 Comments

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A recipe for Lemon Ricotta Ravioli! Homemade pasta is filled with a ricotta mixture seasoned with Pecorino Romano cheese, lemon zest, and nutmeg. The delicate flavors are perfect for pairing with brown butter and fresh herbs or in a light broth.

Disclosure: I received the Imperia Ravioli Maker Set of 3 with Rolling Pin from CucinaPro in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Triangular Lemon Ricotta Ravioli in a white plate with a butter sage sauce.

Imperia Ravioli Maker

Today, I am sharing a recipe for Lemon Ricotta Ravioli using three types of Imperia Ravioli Makers! I rolled homemade pasta into sheets and filled them with with a ricotta mixture seasoned with Pecorino Romano cheese, lemon zest, egg, salt, pepper, and nutmeg. 

The Imperia Ravioli Maker Set of 3 comes with plates to create Ravioli, Raviolini (Mini Ravioli), and Triangular Tortelli. The plates are composed of pressed aluminum on a stainless steel body and made in Italy. The rubber feet on the bottom of each plate help keep them in place during assembly. Evan and Claire loved the mini rolling pin that came with the set. They now bring it out for many of our baking projects.

Aerial view of three ravioli makers- raviolini, ravioli, and tortelli next to a red box: Imperia Raviolamp Tris.

Lemon Ricotta Ravioli

I used a pasta machine (mine is also from Imperia) to roll the dough into thin sheets by gradually going to the lowest setting. If you don’t have a pasta machine, use a rolling pin to flatten the dough as thinly as possible on a floured surface.

Aerial view of Lemon Ricotta Ravioli on a white plate next to a copper fork and green striped towel.

Evan was at school when I assembled the ravioli, so Claire enjoyed having the pasta machine all to herself. I gave her a few scraps to practice rolling while I filled the ravioli. This was the first time she was able to operate the machine without any help and was quite proud of herself!

Collage of rolling the pasta dough through the pasta machine.

I used all three plates to form the lemon ricotta ravioli. I did have a bit of difficulty rolling the pin over the triangle plate enough to separate them. They sealed well, but the interior grooves didn’t cut all the way through. I ended up popping out the sheet of triangles and used a pastry cutter to separate them completely. I had no issues with the other two plates.

For easy piping, I transferred the filling to a pastry bag fitted with a large tip. A ziplock bag with the corner snipped off would also work well.

Collage of filling the Lemon Ricotta Ravioli- placing the pasta sheet over ravioli maker, piping in filling, covering with other sheet, sealing, and separating into pieces.

The ravioli can be boiled right after assembly or frozen in a single layer on a parchment-lined baking sheet. Once frozen through, they can be transferred to a freezer-safe bag for quick and easy future meals. This recipe can also be doubled to make more ravioli for later or a crowd.

I served the triangular tortelli with a sage brown butter sauce. It was simple and delicious. Sometimes, I also like to mix in a little arugula. In a large pan, I melted a stick of butter over medium heat and added a few whole sage leaves. I continued to cook the butter, swirling the pan occasionally, until it developed a nutty aroma and became golden brown. I tossed in the boiled tortelli and served it immediately.

The raviolini were the favorite with the kids. They enjoyed them in a light broth with a little parmesan cheese grated on the top. The raviolini can be cooked right in the boiling broth for an easy, light lunch.

Looking for more ravioli recipes?

Try my 

  • Fried Ravioli with Raspberry Chocolate Goat Cheese
  • Spinach and Ricotta Ravioli with a Walnut Cream Sauce
  • Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)

Aerial view of Mini Lemon Ricotta Ravioli in a clear broth in a white bowl next to two silver spoons.

Lemon Ricotta Ravioli Recipe

Adapted from Use Your Noodle 

Print Pin

Lemon Ricotta Ravioli

A recipe for Lemon Ricotta Ravioli! Homemade pasta is filled with a ricotta mixture seasoned with Pecorino Romano cheese, lemon zest, and nutmeg. The delicate flavors are perfect for pairing with brown butter and fresh herbs or in a light broth.
Course Main
Cuisine Italian
Keyword Italian, Italy, lemon, pasta, ravioli, ricotta
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time: 1 hour
Total Time 1 hour 35 minutes
Servings 4 servings

Ingredients

Pasta:

  • 1 1/2 cups all-purpose flour
  • 2 eggs
  • ~1/4 cup water

Filling:

  • 9 ounces ricotta cheese
  • 5 ounces  freshly grated Pecorino Romano cheese
  • 1 egg
  • Zest of 1 lemon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste

Instructions

To make the pasta:

  • In a bowl or work surface, add the flour. Make a well in the center and add the eggs. Mix together to form a dough. Slowly add just enough water to make a smooth, soft dough. Wrap in plastic and set aside for 30 minutes to 1 hour.

To make the filling:

  • In a large bowl, combine the ricotta, Pecorino Romano, and egg. Mix in the lemon zest, nutmeg, black pepper, and salt. Cover and refrigerate until needed, up to 1 day.

To assemble:

  • Line a large baking sheet with parchment. Divide the pasta dough in half. Remove 1/2 to a floured work surface and keep the other half covered.
  • Use a pasta machine, flouring as needed, to gradually roll out the dough to the thinnest setting. Flour the desired ravioli mold and cover with a sheet of pasta. Fill each cavity with the lemon ricotta filling. 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 medium-high heat 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.
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Filed Under: Pasta and Rice Tagged With: butter, cheese, lemon, pasta, ravioli, ricotta, sage, soup, vegetarian

Previous Post: « Arroz con Acelgas (Spanish Rice with Swiss Chard) and Spain: The Cookbook Review
Next Post: #FoodieExtravaganza Caramel: Fa’ausi (Samoan Coconut Caramel Bread) »

Reader Interactions

Comments

  1. Julie | Bunsen Burner Bakery

    3 April, 2017 at 1:54 pm

    Your little helper is so adorable! Fresh ravioli is so delicious and I love the different size and shape options the Imperia molds offer.

    Reply
  2. April J Harris

    3 April, 2017 at 1:59 pm

    What adorable photos of you little one making pasta! And I love those ravioli presses – they are beautiful. Your Lemon Ricotta Ravioli sounds like such a lovely recipe too – light, creamy and delicious!

    Reply
  3. Deepika

    3 April, 2017 at 2:14 pm

    This recipe is filled with Spring- Summer flavors. Your little helper is very adorable. 🙂

    Reply
  4. Monica | Nourish & Fete

    3 April, 2017 at 3:57 pm

    Aww, so sweet. My son loves to help in the kitchen, too, so the pictures of your little sous chef are near and dear to my heart. Not to mention, lemon ricotta pasta sounds amazing! I’ve been on a serious lemon kick lately, so this might just be my next stop! 🙂

    Reply
  5. Kim@Baking With Mom

    3 April, 2017 at 7:36 pm

    I have never made homemade ravioli before. I have made homemade egg noodles. I think my family would enjoy this recipe and I love trying new recipes in the kitchen!

    Reply

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