Ravioli in Mascarpone-Lemon Cream Sauce

One of the easiest and quickest sauces you’ll ever make. I use it on ravioli and tortellini (so much better than anything you’ll find in a jar).

It also turns fresh or frozen peas into a luscious creamed vegetable.

Mascarpone is a staple in my house that I use for both sweet and savory dishes. This creamy fresh tasting sauce will keep for 2-3 days in the frig and can be re-heated.

The only thing quicker is my no-cooking needed fresh ricotta sauce.




  • 1 (16-ounce) package cheese ravioli
  • 1 (8-ounce) container Mascarpone
  • 1/4 cup heavy cream
  • 1/4 cup Marsala
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • Season with salt and pepper to taste
  1. In a small saucepan, combine all of the ingredients, except the ravioli. On low heat, whisk until smooth and sauce is warm.
  2. Cook ravioli according to package directions, drain.
  3. Transfer to a platter, pour over the sauce. Garnish with a bit of lemon zest if you wish.

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