Yes, this weekend is all about ravioli. After my last post, I thought I’d share another recipe. This one here is perfect for summer: it’s ravioli with lemon and herbs.
More specifically, mint and parsley. A burst of freshness perfect for the hottest days.
It’s a super simple recipe, and if you buy good ravioli from a trusted pasta shop, it doesn’t take much time either.
Ingredients
Here’s everything you need for this recipe:
- Fresh ravioli: you don’t need to make homemade ravioli every time you want to have them for dinner, but it’s best to have fresh ones. Buy them from a local pasta shop and use them within 1 or 2 days.
- A lemon: you’ll need both its juice and zest.
- Butter: to make the ravioli dressing.
- Fresh mint and chopped parsley leaves: to season the butter.
- Ground black pepper: add a sprinkle of it when the dish is ready.
- A pot of salted water: to boil the ravioli.
- (optional) 1/2 glass of white wine: to add to the melted butter and herbs while they’re simmering.
Many people say that this recipe is perfect for fish ravioli. I’m not a big fish stan, so I can’t tell for sure, but I trust them.
Method
Step 1: Bring the water to a boil and toss in the ravioli. Let them cook for 3-4 minutes. When they’re ready, they’ll rise from the bottom of the pot to the surface of the water.
If you’re using store-bought ravioli, you might need to keep them in the water for a little longer (about 8 – 10 minutes).
Step 2: While the ravioli are boiling, melt the butter in a little pot, then add the lemon juice and, shortly after, the white wine.
Step 3: When the wine has evaporated, add chopped mint and parsley leaves, and half of the grated lemon zest. Keep simmering over low heat.
Step 4: Take the ravioli out of the water with a slotted spoon and dry them in a large strainer. After that, put them in a baking dish.
Step 5: Add the butter and zest dressing and mix everything. After that, add the rest of the lemon zest and a fair sprinkle of ground black pepper.
Your meal is ready. Enjoy with the rest of the white wine and a simple salad.
Lemon, Herbs & Butter Ravioli
- Total Time: 18 minutes
- Yield: 2 1x
Ingredients
24 fresh ravioli
1 stick of butter
1 lemon (you’ll use both its juice and grated zest)
1/2 glass of white wine
Fresh mint leaves to taste
Fresh parsley leaves to taste
Ground black pepper
Coarse salt
Instructions
- Bring the water to a boil and toss in the ravioli. Let them cook for 3-4 minutes. If you’re using store-bought ravioli, you might need to keep them in the water for about 8 – 10 minutes.
- While the ravioli are boiling, melt the butter in a little pot, then add the lemon juice and, shortly after, the white wine.
- When the wine has evaporated, add chopped mint and parsley leaves, and half of the grated lemon zest. Keep simmering over low heat.
- Take the ravioli out of the water with a slotted spoon and dry them in a large strainer. After that, put them in a baking dish.
- Add the butter and zest dressing and mix everything. After that, add the rest of the lemon zest and a fair sprinkle of ground black pepper.
- Your meal is ready.
- Enjoy
Notes
If you’re going to make the ravioli from scratch, remember you’ll need an extra hour for preparation.
This recipe is particularly good with fish ravioli.
- Prep Time: 10
- Cook Time: 8
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
