JUMP TO RECIPE

Spring has sprung here in Pennsylvania; some days are super cold, rainy, and windy and others are hot, muggy, and humid. We rarely get picture-perfect spring weather, but springtime means that my obsession with all things lemon is finally acceptable again. My inspiration for this Lemon Pistachio Ravioli recipe came from both Gwyneth Paltrow’s first cookbook, My Father’s Daughter, as well as a meal we had at Eataly a couple of years ago.

Joe and I were in New York City for my birthday weekend, and I took him to the food mecca, Eataly. It’s one of my favorite food-centric places to visit in New York. Now, I know some people are turned off by Eataly because it makes a spectacle out of Italian food, and/or seems too commercialized. However, it is still my favorite one-stop shop for all of the best food: pasta, pizza, cheese, veggies, gelato. And, who wouldn’t be happy with that?

We’ve since visited the newer Eataly near Wall Street, and it’s just as fabulous, albeit a little smaller and more chaotic inside. Similar to the other location, this new one has a pizza/pasta restaurant, so I was pleased overall. Soon, I’ll have to recreate the other dinner we had there, braised short ribs and tagliatelle, another time. It was so warm and comforting and stick-to-your-ribs delicious.

Anyway, we ate dinner at their in-store restaurant La Pizza & La Pasta, and I had the simple, yet amazing Quadrati, a dish of ravioli stuffed with their housemade ricotta and spinach, tossed in a lemon butter sauce and topped with pistachios. I’ve recreated that here using ingredients you can easily buy at a typical grocery store and it is still just as delicious, if not more so because you can keep adding grated cheese on top until your heart feels full.

If you’ve enjoyed the Quadrati from Eataly, and you’re looking to recreate it at home, then you should definitely try this ravioli recipe. Even if you’ve never had the Quadrati and you’re just looking for a simple lemon pistachio ravioli recipe for a weeknight meal, you should also definitely try it. It’s perfect for a spring evening with some whole grain bread and a large salad.

Lemon Pistachio Ravioli Recipe

Servings: 2
Total Time: 20 minutes

8 ounces spinach and cheese-filled ravioli
2 tablespoons butter, unsalted
Juice & zest of 1 lemon
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons chopped, shelled pistachios
Kosher salt & freshly ground black pepper, to taste

In a large pot of boiling salted water, cook pasta according to package instructions, approx. 10-12 minutes. Drain the pasta, but reserve 1 cup of the pasta water.

To the empty pot, add the butter, lemon zest, juice, salt, and pepper to taste. Add the cooked pasta to the pot and toss to coat.

Add half of the Parmigiano Reggiano cheese and toss again. If the ravioli seems really dry to you, add some of the reserved pasta water, 1 tablespoon at a time. Keep adding the pasta water, and stirring, until a sauce forms.

Serve the ravioli topped with the rest of the cheese and the chopped pistachios.

If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.

4 Comments

  1. […] a known fact that I love lemon. So when I found myself with more than half of a jar of my Meyer Lemon Curd with no […]

  2. […] I told you guys before, I love lemon and I will take any opportunity to inject a little citrus flavor into my cooking. […]

  3. I am making this soon!

    1. Let me know how it turns out for you!

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