Creamy Lemon Ravioli
This creamy lemon ravioli dish is a quick, one-pan meal that features fresh ravioli cooked in a zesty lemon cream sauce with garlic and rocket leaves. Perfect for an easy, flavorful dinner.
Equipment
- 1 large frying pan or skillet
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic peeled and very finely sliced or minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb fresh ravioli any preferred flavor
- ¼ cup white wine 60 ml
- 2 cups vegetable stock 240 ml
- 2 tablespoons fresh lemon juice juice of approx. 1 lemon
- 4 tablespoons double heavy cream
- ½ cup vegetarian Italian-style hard cheese finely grated (or Parmesan for non-vegetarian)
- 2 cups mild rocket leaves about 65 g
- Black pepper for serving
- Finely grated vegetarian Italian-style hard cheese for serving
Instructions
- Heat olive oil in a large frying pan over low heat.
- Add garlic, salt, and pepper, and gently sauté for 4-5 minutes until garlic softens.
- Stir in fresh ravioli, then increase heat to medium-high.
- Add white wine and let it bubble for 1 minute.
- Pour in vegetable stock and lemon juice, stir, and simmer for 3-4 minutes, stirring occasionally.
- Carefully stir in cream and grated cheese, cooking 1-2 minutes until ravioli is heated through.
- Turn off heat and stir in rocket leaves until slightly wilted.
- Divide ravioli between bowls and top with black pepper and additional grated cheese to serve.
Notes
- Use your favorite fresh ravioli: spinach & ricotta, porcini, or butternut squash work well.
- Cooking ravioli in the sauce saves time and minimizes cleanup.
- Store leftovers in an airtight container in the fridge for up to 2 days.