Description
Creamy Lemon Ravioli is a comforting yet bright dish made with pillowy ravioli tossed in a velvety lemon cream sauce, finished with fresh basil and parmesan. It’s rich, zesty, and ready in under 30 minutes — perfect for cozy dinners or casual entertaining.
Ingredients
Scale
- 4 tablespoons (60g) butter
- 2 shallots, very finely diced
- 2 cloves garlic, very finely diced
- 1 lemon, zested and halved
- 1/2 teaspoon black pepper, or to taste
- 2/3 cup (160ml) chicken stock
- 1 cup (240ml) double/heavy cream, at room temperature
- 1 teaspoon Dijon mustard
- 1/2 cup (40g) freshly grated parmesan, plus more to serve
- 1/4–1/2 teaspoon salt, or to taste
- 500g (1lb) ravioli (any filled variety)
- Small fresh basil leaves, to serve
Instructions
- Bring a large pot of salted water to a boil for the ravioli. In a skillet over medium heat, melt the butter.
- Add finely diced shallots and cook until softened, about 2 minutes. Stir in garlic and cook for 30 seconds more.
- Add lemon zest and black pepper, then pour in the chicken stock. Let it simmer for 2–3 minutes.
- Stir in the Dijon mustard and cream. Lower heat and simmer gently for 5 minutes, stirring occasionally.
- Add parmesan cheese, stirring until melted. Squeeze in juice from half a lemon. Season with salt to taste.
- Cook ravioli according to package instructions. Drain and gently add to the sauce, tossing to coat.
- Simmer ravioli in sauce for 1 minute, then serve with fresh basil and extra parmesan.
Notes
- Use room temperature cream to prevent curdling.
- Zest the lemon before juicing for easier prep.
- Don’t boil the sauce — keep it at a gentle simmer.
- Adjust lemon and salt to your preferred balance.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 95mg