Lentil Ravioli
Discover the perfect balance of comfort and elegance with this homemade Lentil Ravioli recipe. Tender, hand-rolled pasta encases a creamy filling made from nutrient-rich cooked lentils, Parmesan, ricotta, and fresh herbs like parsley and thyme. This vegetarian delight is finished with a velvety butter and garlic sauce infused with fragrant lemon zest, creating a flavor-packed dish that's both hearty and refreshing. Ideal for dinner parties or a cozy family meal, this recipe highlights wholesome ingredients and authentic pasta-making techniques. Pair it with a crisp side salad and a glass of white wine for a restaurant-quality experience at home. Ready in just over an hour, this Lentil Ravioli is a showstopper you'll make again and again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1 cup Cooked lentils
- 0.5 cup Parmesan cheese
- 0.5 cup Ricotta cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 3 tablespoons Butter
- 2 cloves Garlic
- 1 teaspoon Grated lemon zest
Instructions
On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add the salt, and slowly begin incorporating the flour into the eggs using a fork.
Once the dough starts coming together, use your hands to knead it into a smooth, elastic ball (about 8-10 minutes). Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a mixing bowl, combine the cooked lentils, Parmesan cheese, ricotta cheese, chopped parsley, thyme, black pepper, and salt to taste. Mix until well incorporated and set aside.
Divide the dough into four portions and roll each one out into a thin sheet either using a pasta machine or a rolling pin. Aim for a thickness of about 1/16 inch.
Place small mounds of the lentil filling (about 1 teaspoon each) about 2 inches apart on one sheet of pasta. Lightly brush water around the edges of each mound to help seal the ravioli.
Lay a second sheet of pasta over the first and gently press around the filling to push out any air pockets. Use a ravioli cutter or sharp knife to cut out individual ravioli. Press the edges to seal tightly.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top. Drain gently and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the lemon zest.
Add the cooked ravioli to the skillet and toss gently to coat in the butter sauce. Cook for another minute to absorb the flavors.
Serve the ravioli warm, garnished with additional Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 5.5 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1144 mg | 88% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
