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If you love a bright, silky pasta, this creamy lemon ravioli is going to be a weeknight regular. We cook the ravioli in the lemon sauce (no separate pan), so every bite is tender, zingy and perfectly coated. It’s the kind of quick dinner that feels restaurant quality, but it’s done in 20 minutes with simple ingredients you probably have to hand.
Nicky’s Notes
This is my favourite trick for upgrading shop-bought ravioli: start with gentle garlic in olive oil, then build a light lemony sauce with a splash of white wine and stock.
The ravioli simmers right in that liquid, so it soaks up flavour while it cooks. A swirl of double cream and a handful of finely grated Italian-style hard cheese brings everything together, and just before serving I fold through rocket so it wilts slightly and adds a fresh peppery edge.
It works beautifully with spinach & ricotta, porcini or butternut squash ravioli.
Why This Recipe Works
- One-pan method: The ravioli releases a little starch as it simmers, naturally thickening the lemon sauce for ravioli so it clings to the pasta.
- Layered acidity: Lemon juice added after the stock simmers means you get fresh flavour without curdling the cream.
- Speed + flavour: White wine adds depth in a minute; stock keeps things light so it never feels heavy, even though it’s a creamy ravioli sauce.
- Finishing greens: Rocket adds lift and a slight pepperiness that balances the richness.
Table of Contents
📋 Ingredients for creamy lemon ravioli
***Full recipe with detailed quantities in the recipe card below***
- Ravioli: Use your favourite fresh ravioli. Spinach & ricotta, porcini or butternut squash are top picks.
- No wine? Swap for extra stock plus 1 tsp white wine vinegar.
- Parmesan Cheese: Vegetarian Italian-style hard cheese keeps it veggie.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Gently soften the sliced garlic in olive oil with a pinch of salt and pepper.
Tip in the fresh ravioli, splash in the wine, then add stock and lemon juice; simmer a few minutes until tender. Stir through the cream and cheese till glossy, fold in rocket to wilt, then serve with black pepper and extra grated cheese.
Sauce Alternative
- If you like the idea of changing up shop bought ravioli but want something with a tomatoey sauce then ive got you covered there too, with my Tomato Ravioli Sauce recipe.
This creamy lemon ravioli is bright, citrusy and velvety. The sauce is light yet indulgent, with a gentle garlic warmth and a peppery finish from the rocket.
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Pin It🍽️ What to serve it with
This creamy ravioli is a delicious meal done in one pan.
Just serve with a little grated parmesan and some black pepper, or if you want to go all out then you could serve it alongside some garlic bread.
📺 Watch how to make it
If you’re a visual cook, hit play on the video above to see the sauce come together and how to check the ravioli is heated through before serving.
Creamy Lemon Ravioli Recipe
Ingredients
Ravioli and Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic peeled and very finely sliced (or minced if you prefer)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 500 g 1/1lb fresh ravioli (use your favourite flavour)
- 60 ml 1/4 cup white wine
- 240 ml 2 cup vegetable stock
- 2 tablespoons fresh lemon juice juice of approx. 1 lemon
- 4 tablespoons double heavy cream
- 50 g 1/2 cup vegetarian Italian-style hard cheese, finely grated (or use Parmesan for non- vegetarian)
- 65 g 2 cups mild rocket leaves
To Serve:
- Black pepper
- Finely grated vegetarian Italian-style hard cheese
Instructions
- Heat the oil in a large frying pan (skillet) over a low heat.2 tablespoons olive oil
- Add the garlic, salt and pepper, and gently sauté for 4-5 minutes, until the garlic softens.3 cloves garlic, ¼ teaspoon salt, ¼ teaspoon black pepper
- Stir in the fresh ravioli, then turn up the heat to medium-high.500 g 1/1lb fresh ravioli (use your favourite flavour)
- Add the wine and let it bubble for 1 minute, then add the stock and lemon juice. Stir together and let it simmer for 3-4 minutes, carefully stirring, occasionally.60 ml 1/4 cup white wine, 240 ml 2 cup vegetable stock, 2 tablespoons fresh lemon juice
- Carefully stir in the cream and cheese and cook for a further 1-2 minutes, stirring often, until the ravioli is piping hot throughout (you can check this by slicing into one of the pieces of ravioli).4 tablespoons double, 50 g 1/2 cup vegetarian Italian-style hard cheese, finely grated (or use Parmesan for non- vegetarian)
- Turn off the heat and stir in the rocket – it should wilt slightly.65 g 2 cups mild rocket leaves
- Divide between bowls and top with black pepper and a little more finely grated cheese.Black pepper, Finely grated vegetarian Italian-style hard cheese
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍝 More quick pasta dinners
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