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ravioli with lemon and herbs

Lemon, Herbs & Butter Ravioli

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



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


  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


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