Lemon Herb Ravioli

A quick recipe that is great for summer.

You can make this up even faster by keeping pre-steamed veggies in your fridge. I like to steam a big batch of veggies at the beginning of the week so they are ready to toss into all kinds of recipes at the last minute. If you are using pre-steamed refrigerated veggies that you would like warmed up, you can add them to the hot ravioli water for a minute after you have removed the ravioli.

Makes: 2

Preparation time: 5m
Cooking time: 5m
Total time: 10m


  • 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 handful fresh herbs (any combination of parsley, basil, oregano, thyme)
  • 10 pieces ravioli (spinach, ricotta or cheese ravioli work best)
  • 4 cups chopped veggies (carrots, broccoli, zucchini, etc)

Equipment: large bowl


  1. Squeeze the lemon juice into a large bowl and whisk with olive oil. Then add chopped fresh herbs. Sprinkle with salt and pepper to taste.
  2. Brink two pots of water to boil. In one, cook ravioli to package specifications then place into the bowl and gently toss with lemon juice mixture.
  3. In the second pot you can steam or par-boil the veggies, 5-10 minutes until they reach desired softness.
  4. Serve the ravioli atop steamed veggies.