Marinated Ravioli with Lemon Vinaigrette

Served warm, chilled or room temperature, this is a fitting side dish for any season.

You can also make this with rabbit ravioli here or dove.

Marinated Ravioli with Lemon Vinaigrette


  • 24 venison ravioli

Lemon Vinaigrette

  • 1 tablespoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons fresh Italian parsley leaves minced
  • 1/2 cup olive oil
  • 2 cloves garlic minced
  • 1/2 cup tomato seeded and diced
  • salt and pepper


  • Prepare vinaigrette. In a bowl, whisk together lemon zest and next 5 ingredients. While whisking, add olive oil, in a thin stream until emulsified. Stir in garlic and tomato. Season to taste with salt and pepper.
  • Heat 3 quarts of water over medium heat. When water just starts to boil, add ravioli, a few at a time, and cook for 2 to 3 minutes. Carefully remove ravioli with a slotted spoon, and drain in a colander, but do not rinse. Transfer to a shallow bowl and immediately toss gently with vinaigrette. Can be served immediately, left to rest until room temperature or chilled in the refrigerator for an hour or two.

Leave a Comment

Recipe Rating