Now, this is not a healthy dish by any means! But… we all know that everything tastes better with butter. Besides, you can’t really serve lemon ricotta with a tomato sauce. Well, you can but it just wouldn’t taste right. The ricotta filling is kept light tasting with lemon zest and fresh basil. There is no garlic is this dish as I wanted to keep the sauce balanced in flavor so it would not overpower the filing and the mint in the sauce. If you like, you can add a bit of garlic to your taste with the shallots, but it wouldn’t be my first choice. Speaking of ricotta, if you want to try your hand at making your own, I have a really easy recipe for Homemade Ricotta.
What shape ravioli do you like?
Ravioli can be made in different shapes – round or square and with or without fluted edges. Let’s call it cooks choice! I made the round ones (in the picture below) using my 2 ¼-inch (5.7cm) fluted cookie cutter. The size you choose to make your ravioli is up to you. I made these 2 ¼-inches square and this recipe yields 30 ravioli. For easy cutting, I have this really cool kitchen utensil that’s like a small pizza cutter with both straight and fluted edges (see picture below).
Nutmeg with dairy
I always add a little nutmeg to recipes with dairy. I add it to my béchamel for my lasagna as it just adds another flavor element which is slightly nutty and adds depth of flavor.
For the homemade pasta dough
You can use my regular pasta dough for this Lemon Ricotta Ravioli with Mint Butter Sauce. But, next week I will be publishing an amazing recipe for eggless pasta dough which is simply fantastic, so be on the lookout for this one. If you find you don’t have the time to make your own pasta dough, you can easily substitute store bought fresh pasta sheets or lasagna sheets. *Add the ricotta to a sieve to drain any excess water. You want it as dry as possible. Click here for fresh pasta recipe > Pasta dough
