Lemon Ricotta Ravioli with Bacon and Peas is made from scratch coated in a white wine, garlic butter sauce.
This is my new favorite recipe. You never know when you are creating a recipe what the final product will taste like, but I can tell you it is heaven. Simple ingredients, a little extra effort in the pasta making and it’s easily my favorite dish ever.
I hope that you make the pasta from scratch. It’s as easy as mixing flour, eggs, olive oil and salt in a bowl then rolling out into two wide strips. The filling, I quickly mixed together in the ricotta container. The entire dinner took less than 30 minutes and tasted like a million bucks. Better than your favorite Italian restaurant. Bucatini I love your food…but I’ve got a good one here.
Ingredients in Lemon Ricotta Ravioli with Bacon and Peas
- Pasta – Fresh pasta dough to make the ravioli (flour, egg, salt, olive oil).
- Cheese – Ricotta, parmesan and mozerella.
- Bacon – 6 slices of bacon cut into lardons.
- Peas – Fresh sugar snap peas, shelled.
- Lemon – Fresh lemon juice.
- Garlic – Fresh microplaned garlic.
- Butter – A stick of real butter.
- Wine– White wine, I used Pinot Grigio.
- Cream – Heavy whipping cream.
- Salt & pepper – To taste.
More Pasta Recipes
Who doesn’t love a bowl of pasta? There are so many variations and once you’ve had freshly prepared pasta, you will never want to go back. Here are a few to try:
Lemon Ricotta Ravioli with Bacon and Peas
Ingredients
Equipment
Method
- Add flour, eggs, salt and olive oil to a stand mixer bowl and mix using the dough hook on medium until a ball forms. If after 5 minutes the ball has not formed, take out and form with hands, pressing together well, then continue mixing using stand mixer until dough is smooth and not crumbly.
- Place in plastic wrap and refrigerate for at least 10 minutes while you make filling.
- Combine ricotta cheese, mozzarella cheese, 1/4 cup parmesan cheese, lemon juice, salt, pepper and 1 grated garlic clove in a small bowl.
- Cut homemade pasta dough in half and save remaining half for another use. Now cut the half in two pieces, dust with flour and flatten with hands to make a small rectangle thin enough to fit through the Kitchen Aid pasta attachment.
- Starting on level 1 setting, feed pasta through, working your way to the final final setting. You may need to re-shape along the way to maintain the rectangle shape. You should have a long rectangle sheet of pasta. Lay on a floured counter and repeat with remaining piece of pasta.
- Once you have two long rectangle shaped sheets of pasta, cut each in half. They should be long enough for 5 raviolis each. Lay them side by side. Place about 1 Tbsp. of filling about an inch apart down the sheet on 2 of the 4 sheets. Now place the remaining 2 sheets on top of the filling sheets.
- Using a ravioli stamp, carefully stamp each ravioli. Press down firmly and if needed, use a knife to cut around and release ravioli.
- Bring a pot of salted water to a boil while you start the sauce.
- Cook 6 strips of bacon lardons in a large pan over medium heat, until crispy. Remove from pan and drain on paper towel. Remove bacon fat and wipe pan clean.
- Melt 1 stick of butter (1/2 cup) over medium heat. Add 2 grated garlic cloves, swirl pan while garlic cooks for about 30 seconds, add white wine and continue to cook for about 1 minute. Add heavy cream and peas then reduce to medium low heat.
- Drop your ravioli in the boiling water for about 2-4 minutes or until pasta is tender. Ravioli will float when cooked. Using a slotted spoon, transfer each ravioli to the sauce pan (It's ok if some of the pasta water transfer to the pan which helps build the sauce.)
- Gently spoon sauce over ravioli to coat, add bacon lardons and serve with remaining freshly grated parmesan.
