Creamy Lemon Ricotta Ravioli is a refined yet comforting dish that brings together the delicate flavors of ricotta-filled pasta, the brightness of lemon, and the richness of cream. Enhanced by sweet caramelized shallots, crispy sage leaves, and toasted walnuts, this elegant Italian-inspired recipe is a perfect choice for a quick weeknight dinner or a special occasion meal. It’s a restaurant-quality dish that’s surprisingly easy to prepare at home.
Why You’ll Love This Recipe
- Elegant Yet Effortless: With minimal prep and cooking time, this dish delivers gourmet flavors without complicated steps.
- Balanced Flavors: The tangy lemon sauce cuts through the richness of the ricotta and cream, while the shallots and walnuts add sweetness and crunch.
- Textural Harmony: Silky ravioli, creamy sauce, crispy sage, and crunchy walnuts create a multidimensional eating experience.
- Versatile & Vegetarian: A sophisticated vegetarian main that can be served solo or paired with sides.
- Perfect for Entertaining: Beautifully plated and full of flavor, it’s ideal for impressing guests without spending hours in the kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- fresh ricotta ravioli (store-bought or homemade)
- unsalted butter
- olive oil
- shallots, halved lengthwise
- walnuts, toasted
- fresh sage leaves
- lemon zest
- lemon juice
- heavy cream
- grated parmesan cheese
- salt and freshly ground black pepper
Directions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions, then drain and set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the halved shallots cut-side down and cook undisturbed for 3–5 minutes until golden brown and caramelized. Flip and cook for another 2–3 minutes. Remove from the skillet and set aside.
- In the same pan, add the sage leaves and fry for 30 seconds to 1 minute until crisp. Remove and drain on a paper towel.
- Lower the heat and pour in the heavy cream. Stir in the lemon zest, lemon juice, and grated parmesan cheese. Season with salt and black pepper. Simmer for 2–3 minutes until slightly thickened.
- Add the cooked ravioli to the sauce and gently toss to coat evenly.
- Plate the ravioli and top with caramelized shallots, toasted walnuts, and crispy sage leaves. Drizzle with a little extra olive oil, if desired.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 servings
- Calories: Approximately 430 kcal per serving
Variations
- Add Protein: Top with grilled chicken or seared scallops for a heartier dish.
- Nut-Free: Omit the walnuts or replace with toasted breadcrumbs for a similar crunch.
- Vegan Option: Use vegan ravioli and substitute plant-based cream and cheese alternatives.
- Spicy Touch: Add a pinch of red pepper flakes to the sauce for a little heat.
- Mushroom Lovers: Sauté sliced mushrooms with the shallots for an earthy twist.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving, as it may separate the cream.
- Freezing: Not recommended once the dish is assembled, though you can freeze the ravioli separately if homemade.
FAQs
Can I use frozen ravioli for this recipe?
Yes, frozen ravioli works just as well. Cook according to package instructions and proceed with the recipe as directed.
How do I keep the sauce from curdling?
Simmer the sauce gently and avoid high heat. Adding lemon juice gradually while stirring can also help stabilize the cream.
What kind of ricotta ravioli should I use?
Any high-quality fresh or frozen ricotta ravioli will work. Choose plain ricotta or ones flavored with lemon or spinach for extra dimension.
Can I make this ahead of time?
It’s best served fresh, but you can prepare the shallots, walnuts, and crispy sage ahead and reheat them before serving.
Is this dish kid-friendly?
Yes, it’s generally mild in flavor, though you may wish to leave out the sage or walnuts for younger eaters.
What wine pairs well with this dish?
A crisp white wine such as Pinot Grigio or Sauvignon Blanc pairs beautifully with the lemony, creamy sauce.
Can I use a different type of pasta?
Yes, other stuffed pastas like tortellini or agnolotti would also complement the sauce well.
How do I toast walnuts?
Place walnuts in a dry skillet over medium heat and stir frequently for 3–5 minutes until fragrant. Be careful not to burn them.
Can I omit the cheese?
You can omit the parmesan, but it adds depth and saltiness to the sauce. Consider replacing it with a dairy-free parmesan alternative if needed.
What bread would go well with this dish?
Serve with crusty Italian bread or focaccia to soak up the remaining sauce on the plate.
Conclusion
Creamy Lemon Ricotta Ravioli with Caramelized Shallots and Crispy Sage is a luxurious yet easy-to-make dish that brings a sophisticated touch to any meal. Bursting with freshness from the lemon, richness from the cream and ricotta, and topped with thoughtfully layered textures, it’s a perfect balance of elegance and comfort. Whether for a romantic dinner or a simple indulgent treat, this dish is sure to leave a lasting impression.
PrintCreamy Lemon Ricotta Ravioli with Caramelized Shallots and Crispy Sage
Creamy Lemon Ricotta Ravioli with Caramelized Shallots and Crispy Sage is a rich and elegant Italian-inspired dish that features tender ricotta-filled pasta in a zesty lemon cream sauce. Topped with caramelized shallots, toasted walnuts, and crispy sage, this restaurant-quality meal is perfect for a cozy night in or an impressive dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
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10 oz fresh ricotta ravioli (store-bought or homemade)
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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4 shallots, halved lengthwise
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1/4 cup walnuts, toasted
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8-10 fresh sage leaves
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Zest of 1 lemon
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Juice of 1/2 lemon
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1/2 cup heavy cream
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1/4 cup grated parmesan cheese
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Salt and freshly ground black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil. Cook the ravioli according to package directions. Drain and set aside.
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In a skillet over medium heat, melt the butter with olive oil.
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Add shallots cut-side down. Cook undisturbed for 3–5 minutes until caramelized. Flip and cook an additional 2–3 minutes. Remove and set aside.
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Add sage leaves to the pan and fry for 30 seconds to 1 minute until crispy. Remove and drain on paper towels.
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Reduce heat to low and pour in the cream. Stir in lemon zest and juice, parmesan cheese, salt, and pepper. Simmer for 2–3 minutes until thickened slightly.
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Add the cooked ravioli to the pan and gently toss to coat in the sauce.
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Plate the ravioli and top with caramelized shallots, toasted walnuts, and crispy sage. Drizzle with extra olive oil if desired.
Notes
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Use store-bought ravioli for a quick meal or homemade for an elevated touch.
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Toast the walnuts in a dry skillet for 2–3 minutes to enhance their flavor.
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Substitute crème fraîche or mascarpone for a twist on the creamy sauce.
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Garnish with extra lemon zest for a pop of citrus brightness.