Lemon Ricotta Ravioli

Staff Writer
Lemon Ricotta Ravioli
Davio's

Try making your own ravioli or simply use this filling with store-bought pasta dough or wonton wrappers.

Recipe Courtesy of Davio's Manhattan's Executive Chef, Chad Brown

4
Servings
688
Calories Per Serving
Deliver Ingredients

Ingredients

For the pasta dough

  • 2 Cups flour
  • 1 Tablespoon salt
  • 6 egg yolks
  • 1 egg
  • 2 Tablespoons olive oil

For the filling

  • 1 Pound ricotta
  • Zest of 1 lemon
  • Salt
  • 4 Tablespoons olive oil

Directions

For the pasta dough

Combine flour and salt, then mix in eggs and olive oil and work into a stiff, smooth dough. Wrap the dough in plastic wrap and let rest for 30 minutes. Using a pasta roller, roll the dough in small, manageable amounts into a thin sheet (#2 on most pasta machines).

For the filling

Mix ricotta with fresh lemon zest, extra virgin olive oil, and season with salt and pepper. Cut the pasta sheets into large squares and brush 2 sides with egg wash.

Place as much of the ricotta mixture in the middle of the square as possible, allowing you to still be able to close the ravioli.

Fold the pasta sheet into a triangle shape so that the two brushed sides contact the two unbrushed sides. Press edges together to seal.

Cook ravioli in simmering water about 2 minutes, gently remove from water and serve with brown butter, sautéed summer squash, and preserved lemon.
 

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
42g
65%
Sugar
1g
N/A
Saturated Fat
15g
73%
Cholesterol
317mg
100%
Protein
24g
48%
Carbs
53g
18%
Vitamin A
230µg
26%
Vitamin B12
0.9µg
14.6%
Vitamin B6
0.2mg
8.8%
Vitamin C
8mg
13%
Vitamin D
2µg
N/A
Vitamin E
4mg
19%
Vitamin K
14µg
17%
Calcium
280mg
28%
Fiber
2g
8%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
2mg
12%
Magnesium
30mg
7%
Monounsaturated
22g
N/A
Niacin (B3)
0.9mg
4.6%
Phosphorus
349mg
50%
Polyunsaturated
4g
N/A
Potassium
243mg
7%
Riboflavin (B2)
0.4mg
23.8%
Sodium
562mg
23%
Thiamin (B1)
0.1mg
9%
Zinc
2mg
16%

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