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Giant Lemon Ricotta Ravioli
Recipe by 750g
Homemade giant ravioli stuffed with a silky ricotta, lemon and parmesan cream, served with a sage butter sauce and vegetables. Perfect for impressing guests with fresh pasta prepared the day before.
MediumItalianServes 4
Printable version with shopping checklist
Source Video
2h 4m
Prep
15m
Cook
17m
Cleanup
2h 36m
Total
Cost Breakdown
Total cost:$8.27
Per serving:$2.07
Critical Success Points
- • Fully drain the ricotta to avoid a watery filling.
- • Seal the dough edges perfectly to prevent the filling from escaping during cooking.
- • Quick cooking of the ravioli: monitor the time to avoid overcooking.
Safety Warnings
- • Be careful with sharp knives when cutting the dough.
- • Handle boiling water with caution to avoid burns.
- • Hot butter can splatter; keep the pan away from your face.
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