These ravioli in a velvety cream sauce with lemon and fresh arugula make a polished dinner with very little effort. The citrus cuts through the richness, while arugula brings a clean peppery edge and a faint nuttiness that keeps every bite lively. Simple to make, beautiful on the plate, and gone in minutes.
Ingredients
- Cheese ravioli — 600 g (1 lb 5 oz)
- Heavy cream, 20–30% — 250 ml (1 cup)
- Unsalted butter — 30 g (2 tbsp)
- Olive oil — 1 tbsp
- Garlic — 2 cloves
- Lemon, zest and juice — 1
- Parmesan, finely grated — 60 g (2/3 cup)
- Arugula — 60 g (2 oz)
- Salt — 3/4 tsp
- Black pepper — 1/4 tsp
- Red pepper flakes — 1/4 tsp (optional)
- Ground nutmeg — 1/8 tsp
- Pine nuts, for serving — 20 g (2 tbsp)
Step-by-Step Recipe
- Prep everything first: finely grate the lemon zest, squeeze 1–2 tbsp of juice, mince the garlic, grate the Parmesan, and rinse and dry the arugula.
- Cook the ravioli in well-salted water until al dente, following the package directions. Reserve 100 ml of the starchy cooking water, then drain the ravioli.
- In a large skillet, melt the butter with the olive oil. Add the garlic and cook for 30–40 seconds, just until fragrant; do not let it brown.
- Pour in the cream, add the lemon zest, nutmeg, a pinch of salt, and the black pepper. Simmer over medium heat for 2–3 minutes, until lightly thickened.
- Stir in half the Parmesan and 3–4 tbsp of the pasta water so the sauce turns glossy and emulsified.
- Add the lemon juice, taste, and adjust the salt, pepper, and acidity if needed.
- Fold the ravioli into the sauce, add the arugula, and toss gently for 30–60 seconds until the greens just wilt.
- Serve at once, finished with the remaining Parmesan, pine nuts, and red pepper flakes.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 690 kcal |
| Protein | 24 g |
| Fat | 35 g |
| Carbohydrates | 60 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 900 mg |
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Tips and Variations
- Cheese, spinach and ricotta, four-cheese, or mushroom ravioli all work beautifully here — the sauce is versatile.
- Control the acidity by adding the lemon juice a little at a time and tasting as you go. The zest gives aroma without extra sharpness.
- The pasta water is essential for a silky finish: its starch helps bind the sauce so it clings to the ravioli.
- No arugula? Use baby spinach, tender salad greens, or finish with a small handful of fresh basil.
- For extra protein, add sautéed shrimp or flakes of lightly salted salmon straight into the sauce.
- Toast the pine nuts in a dry skillet for 2–3 minutes to deepen their flavor.
- For a lactose-free version, use lactose-free cream and hard cheese, and replace part of the cream with unsweetened oat cream.
- Adjust the heat with red pepper flakes or a pinch of lemon pepper.
FAQ
Which ravioli work best with this sauce?
Ravioli filled with ricotta and spinach or four cheeses are ideal. Their delicate filling pairs naturally with the creamy lemon sauce and never overwhelms it.
What can I use instead of arugula if I don’t have any?
Baby spinach, chard, or a mix of tender salad greens all work well. For a fresh herbal note, finish with a little basil or parsley.
Can I make the sauce without cream?
Yes. Replace the cream with a mixture of milk and cream cheese, or use oat or coconut cream. Add some of the pasta water to achieve that silky, emulsified texture.