Description
For the Ravioli Dough
2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
2–3 tablespoons water (if needed)
For the Lemon Ricotta Filling
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Creamy Garlic Parmesan Sauce
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh basil, chopped
Directions
Make the Ravioli Dough: On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and olive oil. Gradually mix until a dough forms.
Knead for 8–10 minutes, wrap in plastic wrap, and let rest for 30 minutes.
Prepare the Filling: In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Mix until smooth.
Roll & Fill the Ravioli: Roll out dough into thin sheets. Place small spoonfuls of filling 1 inch apart, cover with another sheet, and seal. Cut into ravioli
squares.
Cook the Ravioli: Boil in salted water for 3–4 minutes until they float. Drain and set aside.
Make the Sauce: In a skillet, melt butter over medium heat. Add garlic and sun-dried tomatoes, sautéing for 1–2 minutes. Stir in heavy cream, Parmesan, salt,
black pepper, and red pepper flakes. Simmer for 3–5 minutes.
Combine & Serve: Add cooked ravioli to the sauce, tossing gently to coat. Garnish with fresh basil and serve immediately.
Prep Time: 30 minutes, Cooking Time: 20 minutes, Total Time: 50 minutes, Kcal: 480 per serving, Servings: 4
