Easy Lemon Ricotta Ravioli Hack!
Lemon ricotta ravioli: craft this vibrant and easy homemade pasta using wonton wrappers. A perfect weeknight meal with fresh asparagus and a light butter sauce.
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 cup fresh basil
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup roasted pistachios, shelled
- juice + zest of 2 lemons
- kosher salt + pepper
- 40-50 circle or square wonton wrappers
- 4 tablespoons salted butter
- 2 tablespoons chopped chives
Instructions
- Bring a large pot of salted water to a boil. Add the asparagus and blanch until just tender, about 1-2 minutes. Drain and rinse under cold water.
- In a food processor, combine 3/4 of the blanched asparagus, basil, ricotta, parmesan, pistachios, lemon zest and juice, and a pinch each of salt and pepper. Pulse until combined and smooth.
- Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Keep the ravioli covered as you work to prevent them from drying out.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chives and cook for 30 seconds to 1 minute until fragrant.
- Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
- Divide the ravioli among bowls and ladle the butter sauce over them. Top with the remaining asparagus and serve immediately.
Notes
- To prevent wonton wrappers from drying out, keep them covered with a damp cloth while you work. This makes them easier to seal and prevents cracking.
- For an extra burst of lemon flavor, add a tiny bit more lemon zest to the finished sauce right before serving. The aroma is incredible!
- Storage: Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth or water to keep them from sticking and dry out. Freezing is not recommended for assembled raw ravioli made with wontons; cook them first. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an extra burst of lemon flavor, add a tiny bit more lemon zest to the finished sauce right before serving. The aroma is incredible!
- Storage: Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth or water to keep them from sticking and dry out. Freezing is not recommended for assembled raw ravioli made with wontons; cook them first. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.