Meyer Lemon & Parsley Ravioli

Meyer Lemon & Parsley Ravioli

Fragrant Meyer lemons, Italian parsley and ricotta fill delicious ravioli for a delectable treat. If you have a pasta roller and a recipe handy, you can make your own pasta to go along with the filling and sauce. This version uses store bought fresh pasta sheets, available at most grocers, making gourmet pasta available to anyone with creative flair.
Course Main Course, Main Dish
Cuisine Italian


  • 2 sheets fresh pasta
  • 1 egg
  • 1 tablespoon cold water


  • 1 1/2 cups fresh ricotta cheese
  • 1/2 cup Parmesan cheese freshly grated
  • 1 Meyer lemon zest & juice
  • 1 sprig Italian parsley finely chopped
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt


  • 3/4 cup unsalted butter
  • 2 cloves garlic minced
  • 2 Meyer lemons zest & juice
  • 3 tablespoons chicken stock
  • Kosher salt to taste
  • Pepper to taste
  • 1/4 cup Parmesan grated – to serve



  • Combine the ingredients in a bowl, and stir together to combine.


  • Beat the egg with the cold water in a small bowl.
  • Lay out the pasta sheet, and brush with the egg wash.
  • Place about a teaspoon of the filling on the dough at regular intervals about an inch or so apart across the sheet.
  • Lay out the second pasta sheet, brush it with the remaining egg wash, and place it gently over the first, and pressing the air out between the sheets.
  • Use a pizza cutter or a knife to cut the pasta into squares around the filling.
  • You can use any remaining egg wash, or simply cold water, and your fingers or a fork, to seal around the edges of each individual ravioli.
  • Boil in a pot of lightly salted water for about 5 to 8 minutes. The ravioli should float to the top, and the filling should be thoroughly heated.
  • Drain, reserving about 2/3 cup of the pasta liquid.


  • Melt the butter in a large skillet, and add the garlic. Cook for 2 to 3 minutes, until fragrant.
  • Add the Meyer lemon juice and zest, and saute for another minute.
  • Stir in the chicken stock, and season with salt and pepper to taste. Continue to cook for 2 to 3 minutes.
  • Last, stir in the reserved pasta liquid, and gently simmer until the sauce thickens, or another 2 minutes.
  • Serve the ravioli with the sauce drizzled over, and sprinkled with Parmesan.


Note: The Meyer lemon zest should be very finely grated for this recipe.
Keyword Meyer lemons, pasta
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