Uploaded February 2026 | Updated September 2026, 2 weeks ago
This creamy lemon ravioli is bright, glossy and comforting. No separate boiling—ravioli cooks in the sauce for extra flavour. A quick, dreamy weeknight dinner thats ready in 20 mins!
This is one of my favourite ways to seriously up the game on ready-made ravioli. There’s no need to boil the ravioli separately, as it cooks in the sauce, so it makes a really quick meal, that only uses one pan.
Free printable recipe is available on our site: kitchensanctuary.com/creamy-lemon-ravioli
Serves 4
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
• 500g (1/1lb) fresh ravioli (use your favourite flavour)
• 60ml (1/4 cup) white wine
• 240ml (2 cup) vegetable stock
• 2 tablespoons fresh lemon juice (juice of approx. 1 lemon)
• 4 tablespoons double (heavy) cream
• 50g (1/2 cup) vegetarian Italian-style hard cheese, finely grated (or use Parmesan for non- vegetarian)
• 65g (2 cups) mild rocket leaves
To Serve:
• Black pepper
• Finely grated vegetarian Italian-style hard cheese
Instructions
1. Heat the oil in a large frying pan (skillet) over a low heat.
2. Add the garlic, salt and pepper, and gently sauté for 4-5 minutes, until the garlic softens.
3. Stir in the fresh ravioli, then turn up the heat to medium-high.
4. 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.
5. 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).
6. Turn off the heat and stir in the rocket – it should wilt slightly.
7. Divide between bowls and top with black pepper and a little more finely grated cheese.
Tip: Use your favourite fresh ravioli for this recipe. I think it works particularly well with spinach & ricotta, porcini or butternut squash-filled ravioli.
#CookingShow #dinnerin20 #pastarecipe
This creamy lemon ravioli is bright, glossy and comforting. No separate boiling—ravioli cooks in the sauce for extra flavour. A quick, dreamy weeknight dinner thats ready in 20 mins!
This is one of my favourite ways to seriously up the game on ready-made ravioli. There’s no need to boil the ravioli separately, as it cooks in the sauce, so it makes a really quick meal, that only uses one pan.
Free printable recipe is available on our site: kitchensanctuary.com/creamy-lemon-ravioli
Serves 4
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
• 500g (1/1lb) fresh ravioli (use your favourite flavour)
• 60ml (1/4 cup) white wine
• 240ml (2 cup) vegetable stock
• 2 tablespoons fresh lemon juice (juice of approx. 1 lemon)
• 4 tablespoons double (heavy) cream
• 50g (1/2 cup) vegetarian Italian-style hard cheese, finely grated (or use Parmesan for non- vegetarian)
• 65g (2 cups) mild rocket leaves
To Serve:
• Black pepper
• Finely grated vegetarian Italian-style hard cheese
Instructions
1. Heat the oil in a large frying pan (skillet) over a low heat.
2. Add the garlic, salt and pepper, and gently sauté for 4-5 minutes, until the garlic softens.
3. Stir in the fresh ravioli, then turn up the heat to medium-high.
4. 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.
5. 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).
6. Turn off the heat and stir in the rocket – it should wilt slightly.
7. Divide between bowls and top with black pepper and a little more finely grated cheese.
Tip: Use your favourite fresh ravioli for this recipe. I think it works particularly well with spinach & ricotta, porcini or butternut squash-filled ravioli.
#CookingShow #dinnerin20 #pastarecipe
