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Lemon Ricotta Ravioli


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


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


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.