TasteToronto | Ricotta Lemon Ravioli with Walnuts and Asparagus

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Ricotta Lemon Ravioli with Walnuts and Asparagus

Moderate

Ricotta Lemon Ravioli with Walnuts and Asparagus

Nadia Boachie

Nadia Boachie

Ricotta Lemon Ravioli with Walnuts and Asparagus

Method

Ravioli Dough 2 Steps

  • Step 1

    Mix together flour and salt. Then mix wet ingredients, stirring water with egg until well mixed.

  • Step 2

    In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until firm and well mixed. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry. Make the dough into a ball, cover with plastic wrap. Let the dough stand for 1 hour at room temperature before using to form raviolis. 

Ravioli Filling 1 Steps

  • Step 1

    Place chopped basilParmesan cheese, lemon zest ricotta cheese and salt to taste and mix well. Add more salt if necessary.

Assembling Ravioli 4 Steps

  • Step 1

    After the ravioli dough has been resting at room temperature for 1 hour, divide the ravioli dough into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pin when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. You can also use a pasta machine to roll out the sheets.

  • Step 2

    You can fill and form ravioli using a mold or by hand.

  • Step 3

    For a tutorial using a ravioli mold click here.

  • Step 4

    For a tutorial using a rolling pin and knife click here.

To Finish 8 Steps

  • Step 1

    Bring a large pot of water to a boil.

  • Step 2

    While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.

  • Step 3

    In a large sauté pan with a lid, melt 2 tablespoons of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes -- depending on the thickness of asparagus.

  • Step 4

    While asparagus is cooking, add ravioli to boiling water and cook until they start floating to the top.. Drain and add to a bowl.

  • Step 5

    Add lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce.  Remove from heat.

  • Step 6

    Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce -- you just want enough to lightly coat the ravioli. Make sure to scrape out the sauté pan.

  • Step 7

    Add walnuts, parsley and 2 tablespoons Parmesan cheese -- toss gently to combine.

  • Step 8

    Season with more pepper and Parmesan to taste.

Tags:

Cooking At Home

Toronto Recipes

Ricotta Lemon Ravioli with Walnuts and Asparagus

Moderate

Ricotta Lemon Ravioli with Walnuts and Asparagus

Nadia Boachie

Nadia Boachie

Ricotta Lemon Ravioli with Walnuts and Asparagus

Yields:

Serves 4

Prep Time:

1 hours 0 mins

Cook Time:

0 hours 15 mins

0.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Ravioli Dough

  • 1 1/4 cups all-purpose flour

  • 1 egg

  • 1/4 cup hot water

  • 1/4 teaspoon salt

Ravioli Filling

  • 1 tablespoon olive oil

  • 2 packed tablespoons basil, chopped 

  • 1 teaspoon lemon zest

  • 1/2 cup Parmesan cheese, grated

  • 3/4 cup ricotta cheese

  • 1/4 teaspoon salt

To Finish

  • 1/2 pound asparagus

  • 2-4 tablespoons fresh lemon juice (from 1 lemon)

  • 3 tablespoons unsalted butter

  • 1/4 cup walnut pieces

  • 4 tablespoons parsley, minced

  • Salt and pepper, to taste

  • 2-4 tablespoons Parmesan, grated (plus more for serving)

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Method

Ravioli Dough 2 Steps

  • Step 1

    Mix together flour and salt. Then mix wet ingredients, stirring water with egg until well mixed.

  • Step 2

    In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until firm and well mixed. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry. Make the dough into a ball, cover with plastic wrap. Let the dough stand for 1 hour at room temperature before using to form raviolis. 

Ravioli Filling 1 Steps

  • Step 1

    Place chopped basilParmesan cheese, lemon zest ricotta cheese and salt to taste and mix well. Add more salt if necessary.

Assembling Ravioli 4 Steps

  • Step 1

    After the ravioli dough has been resting at room temperature for 1 hour, divide the ravioli dough into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pin when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. You can also use a pasta machine to roll out the sheets.

  • Step 2

    You can fill and form ravioli using a mold or by hand.

  • Step 3

    For a tutorial using a ravioli mold click here.

  • Step 4

    For a tutorial using a rolling pin and knife click here.

To Finish 8 Steps

  • Step 1

    Bring a large pot of water to a boil.

  • Step 2

    While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.

  • Step 3

    In a large sauté pan with a lid, melt 2 tablespoons of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes -- depending on the thickness of asparagus.

  • Step 4

    While asparagus is cooking, add ravioli to boiling water and cook until they start floating to the top.. Drain and add to a bowl.

  • Step 5

    Add lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce.  Remove from heat.

  • Step 6

    Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce -- you just want enough to lightly coat the ravioli. Make sure to scrape out the sauté pan.

  • Step 7

    Add walnuts, parsley and 2 tablespoons Parmesan cheese -- toss gently to combine.

  • Step 8

    Season with more pepper and Parmesan to taste.

Tags:

Cooking At Home

Toronto Recipes

Ricotta Lemon Ravioli with Walnuts and Asparagus