Well, I suppose this is a little bit of a cheater recipe – since it’s not quite summer (although I’m rallying for it to arrive much sooner rather than later) and I purchased the fresh ravioli pre-made from Whole Foods as opposed to making my own. My excuse: I don’t like my ravioli press. I need a new one. I want the Kitchen Aid ravioli attachment – in case gifts are your love language, like mine 🙂
In any case, the lemon sauce IS homemade, it is fresh and summery, and it IS quite delicious.
Enjoy.
Summer Lemon Mushroom Ravioli
2 cup fresh (or frozen) mushroom ravioli – prepared as to package directions
2 Tbs. butter
juice and zest of 2 fresh lemons
1 tsp. flour
1 egg
sea salt and lots of black pepper
Melt the butter in a small saucepan over low heat. Whisk in the juice, zest, and flour and reduce the heat to low, whisking constantly. Once thick, remove from heat, still whisking.
Rapidly add the egg and sea salt and pepper, carefully cooking the egg, but not allowing it to curdle.
Serve over the ravioli immediately, with additional ground pepper.
