{"id":513,"date":"2024-08-01T18:39:24","date_gmt":"2024-08-01T18:39:24","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=513"},"modified":"2025-04-22T19:44:50","modified_gmt":"2025-04-22T19:44:50","slug":"creamy-lemon-ravioli","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2024\/08\/01\/creamy-lemon-ravioli\/","title":{"rendered":"Creamy Lemon Ravioli"},"content":{"rendered":"

This creamy lemon ravioli is so luxuriously delicious yet so simple to make!<\/span><\/strong><\/span><\/p>\n

For how tasty this recipe is, I think you’ll be surprised at just how easy it is. Follow me…<\/p>\n

\"ravioli<\/p>\n

Lemon Cream Sauce<\/strong><\/span><\/h2>\n

The sauce is rich and creamy yet perfectly balanced with the vibrant flavour of lemon. I’ve also tried to add some savoury depth of flavour<\/strong>, just to give the sauce a more rounded flavour, as opposed to just being cream + lemon. I’ve done this by\u00a0adding some chicken stock<\/strong>,\u00a0shallots<\/strong>,\u00a0garlic, Dijon mustard<\/strong> and a generous amount of black pepper<\/strong> to really help bring out the best in the sauce.<\/p>\n

Cooking the ravioli<\/h3>\n

I recommend taking at least a minute off the package timings as the ravioli will finish cooking in the sauce. If you completely cook it, it’ll turn to mush by the time the sauce re-thickens in the pan.<\/p>\n

Sauce consistency<\/h3>\n

The lemon juice will actually thicken the sauce, as will the parmesan and Dijon. As you stir in the ravioli, the excess water will help thin out the sauce. Just keep gently stirring until the sauce re-thickens and clings to the ravioli.<\/p>\n

Process shots: melt butter (photo 1), fry shallots (photo 2), fry lemon zest, black pepper and garlic (photo 3), stir in stock and cream (photo 4), stir in lemon juice, Dijon and parmesan (photo 5), simmer then stir in ravioli (photo 6).<\/em><\/span><\/p>\n

\"6<\/p>\n

Creamy Lemon Ravioli FAQ<\/strong><\/span><\/h2>\n

What kind of ravioli should I use?<\/em><\/h3>\n

Any sort of seafood filling works brilliantly. I’ve also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely.<\/p>\n

Can I use tortellini instead?<\/em><\/h3>\n

For all intents and purposes tortellini will make a perfect sub.<\/p>\n

How lemony is the sauce?<\/em><\/h3>\n

I use one lemon (zest and juice) and find it gives the perfect punch of flavour, but it is certainly isn\u2019t overbearing. This recipe is very easy to adjust and add more lemon juice though if you want.<\/p>\n

Won\u2019t the lemon juice curdle the sauce?<\/em><\/h3>\n

So long as you\u2019re using heavy (US) or double (UK) cream, the sauce won\u2019t curdle. As such, I don\u2019t recommend using anything lighter (half & half\/single cream).<\/p>\n

\"close<\/p>\n

Serving Creamy Lemon Ravioli<\/strong><\/span><\/h2>\n

I love finishing with some fresh basil<\/strong> as I love the combo of lemon + basil. If you’re not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.<\/p>\n

Alongside basil, I’ll usually finish with some more black pepper<\/strong> and parmesan<\/strong>, but both are totally optional.<\/p>\n

Alrighty, let’s tuck into the full recipe for this creamy lemon ravioli shall we?!<\/strong><\/p>\n

\"overhead<\/p>\n

How to make Creamy Lemon Ravioli<\/span>\u00a0<\/strong>(Full Recipe & Video)<\/h2>\n<\/p>\n
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\"ravioli<\/div>\n<\/div>\n

<\/span> Print<\/a><\/p>\n

<\/div>\n

Creamy Lemon Ravioli<\/h2>\n

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<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
This creamy lemon ravioli is so luxuriously delicious yet so simple to make!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>Italian<\/span><\/div>\n<\/div>\n
<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>4<\/span><\/div>\n
Calories <\/span>470<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a32.50 \/ $3<\/span><\/div>\n
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Equipment<\/h3>\n
    \n
  • \n
    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Large Pan & Wooden Spoon<\/div>\n<\/li>\n
  • \n
    Jug (for stock)<\/span><\/div>\n<\/li>\n
  • \n
    Fine Cheese Grater (for parmesan)<\/span><\/div>\n<\/li>\n
  • \n
    Zester (or use fine cheese grater)<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n
    \n

    Ingredients<\/h3>\n
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      \n
    • 4 tbsp \/ 60g<\/span> Butter<\/strong><\/span><\/li>\n
    • 2<\/span> Shallots<\/strong>,<\/span> very finely diced<\/em><\/span><\/li>\n
    • 2<\/span> cloves of<\/span> Garlic<\/strong>,<\/span> very finely diced<\/em><\/span><\/li>\n
    • 1<\/span> Lemon<\/strong>,<\/span> zested then halved<\/em><\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> Black Pepper<\/strong>,<\/span> or to taste<\/em><\/span><\/li>\n
    • 160ml \/ 2\/3 cup<\/span> Chicken Stock<\/strong><\/span><\/li>\n
    • 240ml \/ 1 cup<\/span> Double\/Heavy Cream<\/strong>,<\/span> at room temp<\/em><\/span><\/li>\n
    • 1<\/span> tsp<\/span> Dijon Mustard<\/strong><\/span><\/li>\n
    • 40g \/ 1\/2 cup<\/span> freshly grated <\/span> Parmesan<\/strong>,<\/span> plus more to serve if desired<\/em><\/span><\/li>\n
    • 1\/4 – 1\/2<\/span> tsp<\/span> Salt<\/strong>,<\/span> or to taste (see notes)<\/em><\/span><\/li>\n
    • 500g \/ 1lb<\/span> Ravioli<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • small<\/span> Fresh Basil Leaves<\/strong>,<\/span> to serve (see notes)<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Instructions<\/h3>\n
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        \n
      • \n
        Place a large pan over medium heat and melt the butter. Add the shallots and gently sweat them down until soft and golden, then add the garlic, black pepper and lemon zest and fry for 30 seconds or so.<\/span><\/div>\n<\/li>\n
      • \n
        Stir in the stock and cream then stir in the parmesan and mustard until blended. Stir in the juice of the lemon, then bring to a simmer and cook the sauce until it thickens, stirring occasionally (5 or so mins). Season generously with salt.<\/span><\/div>\n<\/li>\n
      • \n
        Bring a large pot of salt water to a boil and add the ravioli. Cook for a little over a minute less than the package instruction (it will finish cooking in the sauce).<\/span><\/div>\n<\/li>\n
      • \n
        Use a slotted spoon to add the cooked ravioli to the sauce and stir until the sauce re-thickens and clings to the ravioli. If you need to thin the sauce some more just add in a splash more of the leftover ravioli water.<\/span><\/div>\n<\/li>\n
      • \n
        Serve with a sprinkle of basil leaves, alongside extra parmesan and black pepper if desired.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Video<\/h3>\n
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