Lemon Ricotta Ravioli

• 12 oz fresh ricotta
• 1 cup grated Parmesan, divided
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 egg yolk
• Salt, to taste
• 1 package wonton wrappers
• 4 cups chicken or vegetable broth
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• Freshly ground black pepper, to taste
• Optional: toasted pine nuts for garnish

Steps

1. 1 In a bowl, mix ricotta, 1/2 cup Parmesan, lemon zest, lemon juice, egg yolk, and a pinch of salt until combined.
2. 2 Lay out wonton wrappers and spoon a small amount of ricotta mixture into the center of each wrapper.
3. 3 Brush edges with water, fold into triangles, and seal edges firmly.
4. 4 Bring broth to a gentle boil in a large pot. Add ravioli and cook until they float, about 3-4 minutes.
5. 5 In a skillet, melt butter over medium heat, add sage leaves, and cook until crispy. Stir in remaining Parmesan.
6. 6 Toss cooked ravioli in sage butter sauce, season with pepper, and garnish with pine nuts if desired.

Nutrition

Tips

• For gluten-free, ensure wonton wrappers are gluten-free.
• Make ravioli ahead and freeze them on a baking sheet before storing in a freezer bag.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat with a splash of water or broth.

Serving Suggestions

• Pair with a crisp green salad for a refreshing contrast.
• Serve with a glass of Pinot Grigio for a delightful dinner experience.

FAQ