Lemon Ricotta Ravioli

Lemon Ricotta Ravioli
Staff Writer
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
613
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.
 

Nutritional Facts

Total Fat
40g
57%
Sugar
3g
3%
Saturated Fat
25g
100%
Cholesterol
35mg
12%
Carbohydrate, by difference
46g
35%
Protein
19g
41%
Vitamin A, RAE
126µg
18%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
357mg
36%
Choline, total
19mg
4%
Fiber, total dietary
3g
12%
Folate, total
48µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
61mg
19%
Manganese, Mn
1mg
56%
Phosphorus, P
338mg
48%
Selenium, Se
28µg
51%
Sodium, Na
666mg
44%
Water
132g
5%
Zinc, Zn
2mg
25%

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.