Italian Home Style Ravioli in Lemon-Garlic White Sauce Recipe
Cuisine: Italian
Course: Lunch
Diet: Vegetarian
This Italian Home Style Ravioli in Lemon-Garlic White Sauce is an exquisite, refreshing, and comforting dish perfect for a light lunch. The ravioli are filled with a savory mixture of amaranth and cottage cheese, subtly flavored with nutmeg and black pepper. The creamy and zesty lemon-garlic sauce, made with fresh cream, milk, and the tanginess of lemon zest, adds a rich yet refreshing depth to the dish. Finished off with a sprinkle of gremolata, a traditional Italian condiment with fresh parsley, mint, and garlic, this dish is sure to delight.
Ingredients
For Ravioli Dough
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Eggs | 1 (whisked) |
| Del Monte Black Olives | 2 teaspoons |
| Salt | 1 pinch |
For The Filling
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 100 grams |
| Red Amaranth Leaves (or spinach) | 15-20 leaves |
| Nutmeg powder | 1 pinch (or freshly grated) |
| Black pepper powder | 1/4 teaspoon |
| Salt | To taste |
For The Lemon-Garlic Sauce
| Ingredient | Quantity |
|---|---|
| Butter (Unsalted) | 1 teaspoon |
| Onion | 1 (finely chopped) |
| Garlic | 2 cloves (finely chopped) |
| Cherry tomatoes | 6-7 (halved) |
| Del Monte Green Olives | 10 (whole) |
| Del Monte Black Olives | 5 (sliced) |
| Lemon zest | 1 teaspoon |
| Fresh cream | 1/2 cup |
| Milk | 1 cup |
| Sichuan peppercorns | 5-6 (freshly crushed) |
| Red Chili flakes | 1/2 teaspoon (optional) |
| Cheddar cheese | 2 teaspoons (grated) |
| Salt | To taste |
For Gremolata
| Ingredient | Quantity |
|---|---|
| Lemon zest | 2 teaspoons (grated) |
| Parsley leaves | 15-20 (finely chopped) |
| Mint Leaves (Pudina) | 10-12 (finely chopped) |
| Garlic | 2 cloves (grated) |
Preparation
Prep Time: 10 minutes
Cook Time: 150 minutes
Step 1: Prepare the Ravioli Dough
Start by preparing the ravioli dough. In a mixing bowl, combine 1 cup of all-purpose flour with 1 pinch of salt. Add the whisked whole egg and mix until a smooth dough forms. Once the dough is ready, cover it with a damp cloth and let it rest for 15-20 minutes.
Step 2: Make the Ravioli Filling
While the dough rests, prepare the ravioli filling. Crumble the homemade paneer (cottage cheese) into a bowl. Wash and finely chop the red amaranth leaves (or spinach), then add them to the paneer mixture. Season with a pinch of nutmeg powder, black pepper powder, and salt. Mix well and set aside.
Step 3: Roll and Fill the Ravioli
Once the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Cut the dough into even squares. Place a spoonful of the prepared filling in the center of each square. Fold the squares into triangles or rectangles, ensuring the edges are tightly sealed to prevent the filling from spilling out during cooking.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the prepared ravioli into the boiling water and cook until they float to the surface, typically about 3-4 minutes. Remove the ravioli from the water and set aside.
Step 5: Make the Lemon-Garlic Sauce
In a large skillet, melt 1 teaspoon of unsalted butter over medium heat. Add the finely chopped onion and garlic, and sauté for 2-3 minutes until soft and fragrant. Add the halved cherry tomatoes, green olives, and black olives. Sauté for an additional 3-4 minutes until the tomatoes start to soften.
Next, add the lemon zest, fresh cream, and milk to the pan. Stir well and bring the mixture to a gentle simmer. Season the sauce with freshly crushed Sichuan peppercorns, red chili flakes (optional), and salt to taste. Stir in the grated cheddar cheese and cook for another 2-3 minutes until the sauce thickens slightly.
Step 6: Combine the Ravioli and Sauce
Carefully add the cooked ravioli to the skillet with the lemon-garlic sauce. Toss gently to coat the ravioli in the sauce. Let everything simmer together for 2-3 minutes so the ravioli absorb the flavors of the sauce.
Step 7: Prepare the Gremolata
In a small bowl, combine the grated lemon zest, finely chopped parsley leaves, chopped mint leaves, and grated garlic to make the gremolata. Mix well.
Step 8: Garnish and Serve
Plate the ravioli and spoon over the lemon-garlic sauce. Generously sprinkle the gremolata on top for a fresh, zesty finish. Serve immediately and enjoy the burst of flavors in every bite.
Notes:
- For an extra burst of flavor, you can add a little more freshly crushed Sichuan peppercorns or black pepper powder to the sauce.
- If you prefer a smoother sauce, you can blend it after adding the cream and milk.
- The gremolata can be made ahead of time and stored in the fridge for up to 2 days.
This Italian Home Style Ravioli in Lemon-Garlic White Sauce recipe delivers an authentic Italian experience with the richness of the creamy sauce and the vibrant freshness of gremolata. It’s perfect for a light yet flavorful lunch or dinner and will impress guests with its beautiful presentation and complex flavors. Enjoy!
