On the Menu recipe: Piatti’s Basil Ricotta Ravioli

Piatti’s Basil Ricotta Ravioli w/ Lemon Cream Sauce & Citrus Gremolata

For filling

  • 1 lb of fresh basil
  • 1.25 lb Calabro ricotta (a good ricotta quality) drained overnight in cheesecloth to remove excess water
  • 1.5 Cups of grated Grana Padano ( or good quality parmesan)
  • 2 Tablespoons fruity extra virgin olive oil such as Nocellino
  • 1/2 oz lemon Juice
  • 2 Strokes freshly grated nutmeg
  • 2 Teaspoons Salt
  • 5 Strokes

Cook basil leaves in plenty of salted boiling water for 1-2 minutes remove and strain. Run under cold water to shock. Squeeze out all excess water by squeezing between an apron or a large cloth. Place the basil in the fridge to cool. In a food processor pulse basil for a 30 seconds till evenly chopped – add drained ricotta, spinach, Grana, olive oil, lemon juice & nutmeg. Mix on low until incorporated, add the salt and pepper.  Using the your favorite fresh pasta recipe, roll the sheets for ravioli as usual, Note the dough needs to be rolled to number #0 on the pasta sheeter. (the thinness of the pasta is what will make this recipe rock!) Once the raviolis are made place on cookie sheet and freeze.  They should be cooked from the frozen state, not thawed.

Lemon Cream Sauce

  • 4 cups of heavy whipping cream
  • 3 lemons juiced & zested - you need 1/3 cups of juice, 1 rounded tablespoon of zest
  • 1/3 cup of parmesan
  • Salt to taste

Bring cream to almost a boil add all ingredients take off heat let zest and juice steep in cream for 20 minutes. Add parmesan, salt and pepper blend and strain.  Do not boil cream or reduce for a long time or it will break and or over-thicken.

Citrus Gremolata

  • 1 T of fine grated lemon zest (1large lemon)
  • 1/4 T of fine grated orange zest
  • 1/3 C course chopped bread crumbs lightly toasted
  • 1 T of fine chopped parsley
  • Pinch fresh black pepper

Mix all ingredients together store on plate or sheet pan so the bread crumbs won’t get soft from the zest

To serve:

Drop the frozen ravioli (6 or 7 per person) in the 


pasta water and cook for 6-7 minutes. Heat the cream sauce in a sauce pan, bring to a boil and reduce for only 1 minute or less (DO NOT OVER REDUCE). Place the cooked ravioli into the sauce, bring back to a boil and cook to just coat the pasta, finish with a few drops of fresh lemon juice and place onto a flat plate. Garnish with an even sprinkling of the citrus gremolata.

A typical table at Piatti — elegant, but still casual

Piatti party for Las Patronas

Piatti La Jolla will mark its 20


year in La Jolla Shores with an anniversary party to raise “at least $20,000” for Las Patronas.

“We’d like to give back in a big way to the community that has given so much to us,” said Tom Spano, Piatti’s general manager. “This seems like the way to do it – eat good food, drink good wine and give back while celebrating a wonderful run – here’s to another 20!”

This “event of the year,” according to Spano, will include a creative menu by executive chef Pepe Capatinta and an open bar featuring Italian cocktails, beer and wine from 6:30 p.m. to closing on Thursday, Jan. 27 at Piatti, 2182 Avenida De La Playa.

Tickets at


or (858) 454-1589 are $60 per person with all proceeds going to Las Patronas.

This philanthropic organization, founded in 1946, has donated more than $15 million to some 1,000 charitable institutions in San Diego.



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