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!
Lemon Mascarpone Ravioli with Herb Pistou
These lemon mascarpone ravioli are perfect for a spring or summer night meal, and pair perfectly with a fresh and simple herb pistou.
For pasta dough:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups semolina flour
- 1 teaspoon kosher salt
- 6 large eggs
- 2 tablespoons olive oil
- 2 tablespoons milk
- 2-4 tablespoons water
- 16 ounces mascarpone
- Zest and juice from 1 lemon
- 2 tablespoons chives finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic
- 2 cups packed herbs I used chives, basil and parsley, but you can use whatever you prefer!
- 1/2 lemon juiced
- 1 pinch kosher salt
- 1/2 cup olive oil
To assemble ravioli:
- All-purpose flour
- 1 egg beaten
- Fresh grated parmesan cheese
- Pasta roller manual or automatic, such as the KitchenAid pasta roller attachment
- 3 ” diameter ravioli cutter or any glass that is roughly 3″ diameter will work
- Pastry brush
To a large stand mixer fitted with a dough hook, add all-purpose flour, semolina flour, and salt. Mix to combine. With mixer running on medium, add eggs, olive oil, and milk. Mix until the dough comes together into a rough ball. It may be necessary to add a little bit of water: Put the 2-4 tablespoons of water into a small cup and add just a splash or two at a time. Wait 10-15 seconds and repeat if the dough still has not come together. (You will be able to tell when it is ready!) Turn out dough onto a smooth flour-covered surface and knead for 1-2 minutes. Cover with a kitchen towel and allow to rest at room temperature for at least 30 minutes.
Meanwhile, make the filling. Combine mascarpone, lemon zest, lemon juice, chives, salt and pepper in a mixing bowl and stir until combined.
You can also prepare the pistou at this time. In a food processor, combine garlic, herbs, lemon juice and salt. Pulse until mixture is homogenous. With food processor running, stream in the olive oil through the top opening. Allow to process until homogenous, then transfer to a small bowl.
Whisk egg in a small bowl.
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.
(Note: I usually have enough filling to make ravioli from half of the dough. It make about 45-50 ravioli. If you don’t want any excess dough, you can cut the ingredients for the dough portion of this recipe in half, but I like to have extra dough that I can easily roll out right after I make my ravioli. I use it for linguine, fettuccine, etc. and then just freeze the noodles. Boom: fresh pasta whenever!
(Note #2: Ravioli can be frozen individually on your baking sheets for about 1-2 hours, then remove and place in a plastic container or plastic freezer bag and return to freezer. I usually keep mine for up to 1-2 months (although they typically get eaten before that!).
Bring a large pot of salted water to a boil. Cook ravioli for about 2-3 minutes (add about 1-2 minutes if they are cooked from frozen). I usually serve about 6-7 of these large ravioli per serving, and cook about two servings at a time. When ravioli have cooked, add to a mixing bowl with a couple large spoonfuls of pistou. Swirl around gently to coat the ravioli with the sauce. Transfer to serving plates and top with fresh parmesan.