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Ricotta Lemon Ravioli with Walnuts and Asparagus
1 hours 0 mins Prep Time
15 mins Cook Time
This recipe is time-consuming, but you can easily take a short cut by buying and using store-bought ravioli and following the rest of the recipe. If using store-bought ravioli, try and find ricotta-stuffed ravioli and you can finish off the pasta with the lemony, buttery, toasted walnut finish the recipe calls for. This recipe in its entirety is a delicious pasta dish and an incredible amalgamation of creamy ricotta, salty Parmesan and fragrant lemon! If you have a ravioli mold, forming the homemade ravioli becomes a lot easier. For those that don't, ravioli can be made with a regular kitchen rolling pin and a sharp knife (video resources have been linked in the recipe instructions).
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Directions
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 basil, Parmesan 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.
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