Italian Home Style Ravioli in Lemon- Garlic White Sauce | Homemade Ravioli recipe | How to make ravioli from scratch | Pasta Recipes

Hi Supermoms,

'Ravioli' is a traditional home style  Pasta that originated in Italy. The pasta dough is flattened into thin layers and is usually filled with ricotta cheese or meat.  They are then  cooked and served in a sauce specially prepared for the ravioli. In this recipe, the ravioli is stuffed with amaranth and cottage cheese and is flavoured with nutmeg. The lemon- garlic sauce perfectly compliments the ravioli and is refreshingly garnished with the Italian herb condiment 'Gremolata'. A wholesome and delicious meal , the ravioli is served along with slices of toasted crostini .

Making the ravioli at home from scratch is a bit time consuming, but is more tastier than the frozen ones. I have used eggs in this recipe as I have tried to keep it as authentic as possible. But I have earlier shared an eggless ravioli recipe and that tastes equally great. You can stuff the ravioli with fresh vegetables of your choice. I had got a fresh batch of baby amaranths and so used them in the recipe. 

Italian Home Style Ravioli in Lemon- Garlic White Sauce | Homemade Ravioli recipe:

Preparation time : 2 hours
Cooking time : 30 minutes
Serves : 4
1 cup = 250 ml cup
Special Vessel/equipment : circle shape large cookie cutters

Ingredients :

For the Ravioli dough :

150 gms/ 1 cup All Purpose Flour/ Durum wheat flour or Maida
1 egg ( whisked)
2 teaspoons olive oil
pinch of salt

For the filling :

100 gms paneer/cottage cheese
15-20 baby red amaranth or spinach
pinch of nutmeg powder ( OR you can grate it directly over the filling)
1/4 teaspoon pepper powder
salt to taste

For the lemon- garlic sauce :

1 teaspoon unsalted butter
1 white onion ( finely chopped)
2 garlic cloves ( finely chopped)
6-7 cherry tomatoes (halved)
10 green olives ( whole)
5 black olives ( sliced)
1 teaspoon lemon zest
1/2 cup fresh cream
1 cup milk ( adjust)
5-6 pepper corns ( freshly crushed using mortar and pestle)
1/2 teaspoon red chilli flakes ( optional)
2 teaspoons cheddar cheese (grated)
salt to taste

For  Gremolata :

2 teaspoons grated lemon peel
15-20 parsley leaves(finely chopped)
10-12 mint leaves ( finely chopped)
2 garlic cloves ( grated)


Method :

To make the dough :

1. In a wide bowl, add flour, salt , oil and egg.

2. Mix well with your hands and the bring the flour together by adding little water at a time.

3. Knead for 5-7 minutes to get a soft dough.

4. Cover the dough with another bowl or cling wrap and refrigerate the dough for at least 2 hours.

To make the filling :

1. Crumble the cottage cheese.
2. Add finely chopped baby spinach/amaranth.
3. Add salt, pepper and nutmeg.

4. Mix well to combine and set it aside.

To make the Gremolata:

Combine all the ingredients given under 'gremolata' .
Prepare it just before adding it to the pasta.

To make the sauce :

1. Heat a wide pan with butter over low flame.
2. Add the chopped garlic and onions and saute' till they turn light brown.
3. Add fresh cream and keep stirring over low flame, till it starts bubbling .
4. Add the milk, black pepper, chilli flakes and cheese.
5. Once they come to a boil, add the chopped tomatoes , olives and immediately switch off .

 6. Now add the lemon zest, salt and set it aside.

To make the dumplings ( ravioli):

1. Remove the dough from refrigerator.
2. Lightly dust your working space.
3. Pinch out a lemon size portion of the dough and roll it out into a thin sheet.

4. Using the circle shape cookie cutters , cut them into smaller circles.

5. Spoon the filling into the centre of the each circle.

6. Using your finger , lightly dampen the circumference of the circle with water.
7. Seal the edges without any gap.

8. Repeat the same for the entire batch.
9. Boil 2 to 3 cups of water in a wide vessel and slowly drop the dumplings into the water.

10. Within 2-3 minutes, they will start floating on the top.
11. Remove the dumplings add it to the prepared sauce.

12. Sprinkle the gremolata over the ravioli and serve .

Your delicious Home Style Ravioli in Lemon Garlic white sauce is ready !

Chef Tips:

Rolling out the ravioli dough into thin sheet is the most important step.
1. Instead of cutting the ravioli dough into circles, you can cut them into long strips of equal sizes.
2. Spoon the filling into the strips in a gap of 1" between the filling.
3. Wet the corners and place another strip on top , cut them into squares and seal the corners using a fork.
4. You can also use coloured bell peppers in the sauce.

For more pasta ideas, check out here.

Happy Cooking !

With love ,

Masterchefmom







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