Michael Symon’s Lemon-Ricotta Ravioli | Symon’s Dinners Cooking Out

Michael Symon’s Lemon-Ricotta Ravioli: A Flavorful Twist on a Classic

In this delightful episode of Symon’s Dinners Cooking Out, chef Michael Symon showcases a recipe that is sure to elevate your pasta game: Lemon-Ricotta Ravioli. Specially crafted for his wife, Lizzie, this ravioli combines her love for filled pasta with a vibrant lemon twist, perfectly complementing a classic cacio e pepe sauce. Let’s dive into this exquisite dish that not only tantalizes the taste buds but also warms the heart.

Overview

Level: Intermediate
Total Time: 1 hour 30 minutes
Active Time: 1 hour
Yield: 4 to 6 servings

Ingredients

• For the Pasta:

  • 2 cups all-purpose flour
  • 10 large egg yolks
  • 5 tablespoons extra-virgin olive oil

• For the Filling:

  • 1 1/2 cups ricotta, drained in a fine-mesh strainer for at least 1 hour (preferably overnight)
  • 1/4 cup grated Parmigiano-Reggiano
  • Zest and juice of 2 lemons
  • Freshly grated nutmeg, to taste
  • Kosher salt
• For the Sauce:
  • 2 tablespoons coarsely ground black pepper, plus more to taste
  • Semolina flour, for dusting
  • 1/2 cup grated Pecorino-Romano

Instructions

1. Make the Dough:

   • In a stand mixer, combine the flour, egg yolks, and 1 tablespoon of olive oil. Mix on medium speed until just combined. Gradually add water, one tablespoon at a time, until the dough comes together.
   • Switch to the dough hook and knead on medium speed for about 4 to 6 minutes until smooth. Wrap the dough in plastic and let it rest in the refrigerator for at least 30 minutes.

2. Prepare the Filling:

   • In a bowl, mix the drained ricotta, Parmigiano-Reggiano, lemon zest, nutmeg, and remaining olive oil. Season with salt and pepper. Transfer the filling to a piping bag and set aside.

3. Roll the Dough:

   • Set up your pasta rolling attachment or pasta machine. Divide the dough into four pieces, keeping the others covered.
   • Flatten one piece of dough slightly, dampening it if necessary, then roll it through the machine starting at the widest setting. Reduce the thickness setting gradually until reaching the second thinnest setting.

4. Shape the Ravioli:

   • Lay a sheet of pasta on a clean surface. Fold it over to mark the halfway point, then unfold. Pipe 1 tablespoon of filling every 2.5 to 3 inches apart on one half, brushing around the filling with water.
   • Fold the other half over to enclose the filling, cutting with a pasta cutter for your desired shape. Transfer the ravioli to a sheet tray dusted with semolina flour to prevent sticking.

5. Cook the Ravioli:

   • Bring a pot of salted water to a boil. Add the ravioli, cooking until they float—about 3 minutes. Reserve 6 to 8 ounces of pasta water.

6. Prepare the Sauce:

   • In a large skillet, toast black pepper over medium heat for 1 minute. If grilling, move to indirect heat. Add lemon juice and a ladleful of reserved pasta water. Off heat, whisk in the Pecorino-Romano.
7. Combine and Serve:
   • Add the cooked ravioli to the skillet, tossing gently to coat in the sauce. If needed, thin with more pasta water and finish with remaining olive oil. Serve immediately and enjoy the delicious citrusy notes!

Conclusion

Michael Symon’s Lemon-Ricotta Ravioli is a beautiful representation of how simple ingredients can come together to create a dish that is not only comforting but also impressive. Perfect for a romantic dinner or a gathering with friends, this recipe will surely become a favorite in your kitchen, just as it is in the Symon household. Get ready to savor each bite of this bright and flavorful pasta dish!

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Video “Michael Symon's Lemon-Ricotta Ravioli | Symon's Dinners Cooking Out | Food Network” was uploaded on 04/27/2025 to Youtube Channel Food Network