Lemon Ricotta Ravoli Recipe
English pea + pancetta + shallot + garlic butter + roasted tomato + white wine + parmigiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a bowl, combine the ricotta cheese, lemon zest, salt, black pepper, and grated Parmigiano-Reggiano. Mix until smooth and well combined.
Ravioli Assembly
- 4
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
- 5
Fill the Ravioli
Place small mounds (about 1 teaspoon) of the filling along one sheet of dough, leaving space in between. Moisten the edges with water, then fold the dough over to cover the filling. Press to seal and cut into individual ravioli.
Sauce Preparation
- 6
Cook the Pancetta
In a large skillet, heat olive oil over medium heat. Add chopped pancetta and cook until crispy, about 5-7 minutes. Remove and set aside.
- 7
- 8
Add Peas and Tomatoes
Add the English peas and halved cherry tomatoes to the skillet. Cook for another 3-4 minutes until the tomatoes start to soften.
- 9
Deglaze with Wine
Pour in the white wine, scraping the bottom of the skillet to release any brown bits. Let it simmer for 2-3 minutes.
- 10
Cooking the Ravioli
- 11
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface.
- 12
Serve
Using a slotted spoon, transfer the cooked ravioli to the skillet with the sauce. Toss gently to coat and serve immediately, garnished with additional Parmigiano-Reggiano if desired.
