Uncooked Cream and Lemon Juice Make a Beautiful Silky Sauce.
As much as I appreciate and enjoy making homemade ravioli, I keep a bag of supermarket frozen cheese ravioli in my freezer for those moments when a quick and easy meal is needed. I can usually count on the quality being pretty good and sometimes they fit the bill perfectly.
I had Meyer lemons and got it in my head that a simple lemon cream sauce was what I wanted. But the more I thought about it the more I knew I didn’t want a cooked sauce. I wanted the flavor of the cream to be straightforward with no additions besides salt and lemon. And I wanted to keep the lemon as fresh tasting as possible.
From past experience I knew that simply stirring lemon juice into heavy cream causes it to thicken considerably, so I decided to give it a try for this sauce. I let my cream sit out and come to room temperature, added the juice and zest from 2 Meyer lemons, and some salt. I felt the sauce needed more acid. Meyer lemons are so beautifully aromatic, but I thought they needed a hit of regular lemon juice in order to pack the punch I was looking for.
After cooking the ravioli, I spread them out in a wide serving bowl and allowed them to cool for a couple of minutes before spooning on the lemon cream sauce. As the sauce meets the heat from the ravioli, it loosens up its texture and becomes lighter. Plenty of black pepper, grated parmesan, and snipped chives finished this off perfectly. Those 3 additions are not optional in my opinion. They’re needed in order to balance out the flavors of the dish.
This could hardly be easier to make. I’m very happy with the results and will definitely make it again. The incredibly bright and fresh tasting lemon cream sauce goes so well with the ricotta filling in the ravioli. We had some left over and I gently reheated them in the microwave. They tasted as good as they did on the night I made them. This recipe is a winner all the way around. If you’re a fan of the flavor of fresh lemons, you will love this.