Lemon ravioli
What we love about these lemon ravioli is the balanced ratio of dough to filling, with a delicate lemon flavour.
Chef's choice, Vegetarian
Ingredients
Portions:
4
200 g
lemon ravioli (wheat flour, egg, ricotta, lemon zest and juice, parsley, black pepper, salt)
50 g
Parmigiano Reggiano, grated
For the stock:
500 ml
vegetable stock (onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leek)
For the sauce:
50 ml
cream 35%
30 g
ricotta
0.5 unit
organic yellow lemon, zested and juiced
0.25 tsp
ground white pepper
0.5 tsp
fine salt
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a large pot of salted water to a boil for the ravioli.
- In a saucepan, heat the vegetable stock over medium heat until it simmers, then reduce to low heat.
- Add the cream and ricotta to the stock, stirring well to combine. Season with fine salt and ground white pepper to taste.
- Cook the lemon ravioli in the boiling water for 3-4 minutes or until they float to the surface. Drain and add them to the cream sauce.
- Gently toss the ravioli in the sauce to coat. Serve immediately with a sprinkle of Parmigiano Reggiano and a zest of organic lemon on top.