Cream Ravioli Recipe
With a perfectly zesty lemon sauce
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Ingredients
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Ravioli
Lemon cream sauce
Finishing & garnish
Method
Ravioli
Bring water to boil
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tablespoon salt to the water so it tastes slightly salty.
Cook ravioli
Gently add 24 pieces of fresh cheese ravioli to the boiling water. Stir immediately and gently to prevent sticking. Cook according to package or recipe instructions, usually 2–4 minutes for fresh ravioli, until they float and are tender. Reserve 1/2 cup of the pasta cooking water, then drain the ravioli carefully and set aside on a warm plate.
Lemon cream sauce
Sweat aromatics
While the pasta cooks, place a large skillet over medium heat. Add 3 tablespoons unsalted butter and 1 tablespoon olive oil. When butter melts and begins to foam, add 2 minced garlic cloves and 1 finely minced shallot. Cook, stirring, until fragrant and translucent, about 1–2 minutes. Do not brown.
Build the pan sauce
Sprinkle 1 teaspoon all-purpose flour over the aromatics and stir for 30 seconds to remove raw flour taste. Pour in 1 tablespoon dry white wine and let it reduce for about 30 seconds, scraping any browned bits. Add 1 cup low-sodium chicken or vegetable stock and bring to a gentle simmer.
Finish with cream and lemon
Stir in 3 tablespoons heavy cream, 1 tablespoon lemon zest, and 2 teaspoons fresh lemon juice. Simmer gently for 2–3 minutes to slightly thicken. If the sauce becomes too thin, let it reduce a little; if too thick, add up to 2–3 tablespoons reserved pasta cooking water to reach desired consistency.
Add cheese and season
Lower heat to low and stir in 1.25 cups finely grated Parmesan, mixing until melted and the sauce is smooth. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or pepper as needed.
Combine & finish
Toss ravioli in sauce
Add the drained ravioli to the skillet with the lemon cream sauce. Gently toss or use a wide spatula to coat each ravioli, taking care not to break them. If the sauce is tight, add 1–2 tablespoons reserved pasta water to loosen. Cook together over low heat for 1 minute to warm ravioli through and let flavors marry.
Add butter for gloss (optional)
If desired, stir in 1 tablespoon additional unsalted butter off heat to give the sauce a glossy finish.