This creamy lemon ravioli is so luxuriously delicious yet so simple to make!
For how tasty this recipe is, I think you’ll be surprised at just how easy it is. Follow me…
Lemon Cream Sauce
The sauce is rich and creamy yet perfectly balanced with the vibrant flavour of lemon. I’ve also tried to add some savoury depth of flavour, just to give the sauce a more rounded flavour, as opposed to just being cream + lemon. I’ve done this by adding some chicken stock, shallots, garlic, Dijon mustard and a generous amount of black pepper to really help bring out the best in the sauce.
Cooking the ravioli
I recommend taking at least a minute off the package timings as the ravioli will finish cooking in the sauce. If you completely cook it, it’ll turn to mush by the time the sauce re-thickens in the pan.
Sauce consistency
The lemon juice will actually thicken the sauce, as will the parmesan and Dijon. As you stir in the ravioli, the excess water will help thin out the sauce. Just keep gently stirring until the sauce re-thickens and clings to the ravioli.
Process shots: melt butter (photo 1), fry shallots (photo 2), fry lemon zest, black pepper and garlic (photo 3), stir in stock and cream (photo 4), stir in lemon juice, Dijon and parmesan (photo 5), simmer then stir in ravioli (photo 6).
Creamy Lemon Ravioli FAQ
What kind of ravioli should I use?
Any sort of seafood filling works brilliantly. I’ve also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely.
Can I use tortellini instead?
For all intents and purposes tortellini will make a perfect sub.
How lemony is the sauce?
I use one lemon (zest and juice) and find it gives the perfect punch of flavour, but it is certainly isn’t overbearing. This recipe is very easy to adjust and add more lemon juice though if you want.
Won’t the lemon juice curdle the sauce?
So long as you’re using heavy (US) or double (UK) cream, the sauce won’t curdle. As such, I don’t recommend using anything lighter (half & half/single cream).
Serving Creamy Lemon Ravioli
I love finishing with some fresh basil as I love the combo of lemon + basil. If you’re not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.
Alongside basil, I’ll usually finish with some more black pepper and parmesan, but both are totally optional.
Alrighty, let’s tuck into the full recipe for this creamy lemon ravioli shall we?!
How to make Creamy Lemon Ravioli (Full Recipe & Video)
Creamy Lemon Ravioli
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Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Jug (for stock)
- Fine Cheese Grater (for parmesan)
- Zester (or use fine cheese grater)
Ingredients
- 4 tbsp / 60g Butter
- 2 Shallots, very finely diced
- 2 cloves of Garlic, very finely diced
- 1 Lemon, zested then halved
- 1/2 tsp Black Pepper, or to taste
- 160ml / 2/3 cup Chicken Stock
- 240ml / 1 cup Double/Heavy Cream, at room temp
- 1 tsp Dijon Mustard
- 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
- 1/4 – 1/2 tsp Salt, or to taste (see notes)
- 500g / 1lb Ravioli (see notes)
- small Fresh Basil Leaves, to serve (see notes)
Instructions
- Place a large pan over medium heat and melt the butter. Add the shallots and gently sweat them down until soft and golden, then add the garlic, black pepper and lemon zest and fry for 30 seconds or so.
- Stir in the stock and cream then stir in the parmesan and mustard until blended. Stir in the juice of the lemon, then bring to a simmer and cook the sauce until it thickens, stirring occasionally (5 or so mins). Season generously with salt.
- Bring a large pot of salt water to a boil and add the ravioli. Cook for a little over a minute less than the package instruction (it will finish cooking in the sauce).
- Use a slotted spoon to add the cooked ravioli to the sauce and stir until the sauce re-thickens and clings to the ravioli. If you need to thin the sauce some more just add in a splash more of the leftover ravioli water.
- Serve with a sprinkle of basil leaves, alongside extra parmesan and black pepper if desired.
Video
Notes
b) Sauce seasoning – I find this sauce needs a generous amount of salt and pepper to highlight the simple flavours in the sauce. I’d definitely go for the 1/2 tsp pepper, as the spice balances out the sourness from the lemon and the richness from the cream. Work to taste with the salt (I typically end up with around 1/2 tsp).
c) Ravioli – Any sort of seafood filling works brilliantly. I’ve also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely.
d) Basil – I love the combo of lemon and basil, so I typically finish with a handful of small basil leaves. If you’re not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.
e) Calories – Whole recipe divided by 4 with no extra parmesan.
Nutrition
For another creamy lemon recipe check out my Creamy Lemon Salmon and Creamy Lemon Pork Chops!
For more similar recipes check out these beauties:
Sauces for Ravioli
- Creamy Tuscan Ravioli
- Tomato Sauce for Ravioli
- Garlic Cream Sauce for Ravioli
- Brown Butter Sauce for Ravioli
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