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September 20, 2020
These lemon mascarpone ravioli are perfect for a spring or summer night meal, and pair perfectly with a fresh and simple herb pistou.Jump to Recipe
Something about the spring just makes me crave fresh pasta, and so I’ve been a pasta-making machine as of late! Ravioli, linguine, whatever you prefer: add some fresh herbs and lemon and it’s the perfect spring meal, in my opinion!
That’s why today I’m sharing these delicious mascarpone filled ravioli, with a fresh herb pistou – and lots of lemon, of course! I love making homemade ravioli… there is just something that feels so therapeutic about the repetition of rolling the dough, filling it, and cutting out those beautiful round little pillows of delicious-ness.
I kept the filling for these ravioli simple with just mascarpone, lemon, and chives, seasoned well with salt and pepper. For the sauce, I chose a classic pistou made with my favorite fresh herbs. A pistou is like a simpler version of pesto, without any nuts and usually without any cheese (although you can certainly add some or make a pesto instead if you prefer!) For this recipe, I used chives, basil and parsley, but you could use just basil (as in a traditional pistou) or whatever your favorite herb combination is!
Now it’s your turn: what is your favorite springtime pasta dish? Share with me below!
These lemon mascarpone ravioli are perfect for a spring or summer night meal, and pair perfectly with a fresh and simple herb pistou.
When dough has rested, spread a bit of flour on a large cutting board or dough board (I use this marble dough board), and use a rolling pin and pasta roller to roll out sheets (I like to roll mine to the #5 thickness on my KitchenAid pasta roller attachment). Put dollops of about two teaspoons a few inches apart on one sheet, then use a pastry brush to brush a thin layer of egg wash around each dollop. Then place a second sheet of dough on top, using your finger to carefully press around each dollop of filling, pressing out any excess air. When finished, use ravioli cutter to cut out each ravioli. Place on a lightly floured baking sheet to rest. Repeat with remaining dough.
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Hello and welcome to The Charming Detroiter! I'm Sarah, a suburban wife, expectant mother, and physician from Metro Detroit who loves cooking, fashion, travel and home decor! Most of all, I love organizing it all, and I'm glad you're here so that I can help you too! To learn more, click here!
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