Best 2 Ravioli With Lemon Cream Sauce Recipes

Indulge in a culinary symphony where delicate ravioli meets a luscious lemon cream sauce, harmonizing in a symphony of flavors. This delightful dish, bursting with vibrant citrus notes and creamy richness, promises an unforgettable dining experience. Embark on a culinary journey as we explore the intricacies of preparing homemade ravioli filled with a savory blend of ricotta, Parmesan, and herbs, enveloped in a velvety lemon cream sauce that dances on your palate.

Uncover the secrets of creating a perfectly balanced sauce, where the tangy brightness of lemon zest and juice blends seamlessly with the richness of heavy cream, white wine, and a touch of butter, culminating in a silky, luscious embrace. Discover the art of crafting plump, tender ravioli, filled with a combination of ricotta and Parmesan cheeses, complemented by the aromatic essence of fresh herbs, resulting in a delightful burst of flavors in every bite. Prepare to be captivated by this symphony of textures and flavors, where the delicate pasta pillows, the vibrant sauce, and the aromatic herbs unite to create a dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Ravioli with Lemon, Peas and Pancetta image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
2 ounces thinly sliced pancetta (8 to 10 slices)
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice
1 cup frozen peas, thawed
1/4 cup grated pecorino-romano cheese, plus more for topping
Freshly ground pepper
Chopped fresh basil, for topping

Steps:

Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams

CREAMY LEMON HERB BUTTER RAVIOLI

Creamy Lemon Herb Butter Ravioli image

This creamy lemon herb butter ravioli is the ultimate easy weeknight dinner! Caramelized shallots, tons of garlic, lemony goodness, fresh herbs, and more; swimming in a creamy, flavorfully rich, buttery sauce. Ready in under 30 minutes!

Provided by Quin Liburd

Categories Main Course

Yield 4

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves of garlic, finely minced
1 tablespoon fresh tarragon, de-stemmed
1 tablespoon fresh thyme, de-stemmed
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup white wine, such as Pinot Grigio or Sauvignon Blanc
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1 pound store-bought cheese ravioli (see recipe note)
1/3 cup freshly grated parmigiano reggiano, plus more for topping
kosher salt and freshly ground black pepper, to taste

Steps:

In a large non-stick skillet over medium-high heat, melt the butter. Once the butter is sizzling, add in the chopped shallot and stir together until the shallot becomes translucent and starts to turn golden brown, about 1-2 minutes.
Add in the garlic, stirring constantly to prevent the garlic from burning, for about 1 minute. Then sprinkle in the fresh tarragon + thyme leaves. Stir together until the herbs are fragrant, about 1 minute and then reduce the heat to medium.
Pour in the broth, cream, wine, and lemon juice along with the lemon zest. Stir everything together until fully combined. Add in the ravioli and carefully stir together to combine with the sauce. Cover the skillet with a lid to cook for about 5-7 minutes.
Uncover the skillet and give everything a good stir. At this stage the sauce will be somewhat thin. Sprinkle in the grated parmigiano reggiano cheese and stir together to combine. Remove the skillet from the heat- let the dish sit for 1-2 minutes. The residual heat will continue cooking the dish and the sauce will thicken.
Season the lemon herb butter ravioli with salt and pepper, to taste- and sprinkle more grated parmigiano reggiano cheese on top, if desired. Serve immediately and enjoy!

Tips:

For the best flavor, use fresh herbs and grated Parmesan cheese.
If you don't have heavy cream, you can substitute milk or half-and-half.
To make the sauce even richer, add a tablespoon of butter.
If you don't have lemon juice, you can use white wine or chicken broth.
Serve the ravioli immediately, garnished with fresh herbs and grated Parmesan cheese.

Conclusion:

This Ravioli with Lemon Cream Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The ravioli are cooked in a flavorful lemon cream sauce that is made with fresh herbs, grated Parmesan cheese, and heavy cream. The dish is then garnished with fresh herbs and grated Parmesan cheese and served immediately. This recipe is sure to please everyone at your table.

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