Ravioli with Lemon & Herbs – A Simple Recipe

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ravioli with lemon and herbs

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.

a peppermint plant

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.

Print
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ravioli with lemon and herbs

Lemon, Herbs & Butter Ravioli


  • Author: Mortadella Head
  • Total Time: 18 minutes
  • Yield: 2 1x

Ingredients

Scale

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

  1. 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.
  2. While the ravioli are boiling, melt the butter in a little pot, then add the lemon juice and, shortly after, the white wine.
  3. When the wine has evaporated, add chopped mint and parsley leaves, and half of the grated lemon zest. Keep simmering over low heat.
  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.
  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.
  6. Your meal is ready.
  7. 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

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