Recipe | Eataly’s Lemon Pistachio Ravioli


Have you ever been to Eataly in NYC? If not, you must! It’s one of my very favorite places to go for good food and drinks in the city, and so many people agree.

A brief description of Eataly, according to their website:

“We cook what we sell, and we sell what we cook”. Eataly is an original “marketplace” model inviting consumers to be active participants in an innovative food and beverage experience where they shop, taste and savor high quality traditional Italian food products and beverages along with local produce and artisanal products; a multifunctional marketplace that includes a premier retail center for Italian delicacies and wine, a culinary educational center, and a diverse slate of seven boutique eateries.”

I’ve only been once, but I’ve been awaiting the day I’ll go again – soon, I hope! I love that there’s an expansive Italian marketplace, a gelato bar, a Nutella bar (yes.), a wine & cheese bar, and several fabulous restaurants all in one amazing space – it’s so versatile and fun! I went with Bridgette and Rob when they lived in NYC, and it was one of those meals – where the wine flowed, the food was unforgettable, the company and conversation amazing, and the laughter abundant. We had an epic meal, and I’ve loved Eataly ever since!

One of their signature seasonal pasta dishes is a lemon pistachio ravioli, and it is heavenly. It’s a unique combination, but it’s utterly delicious! Bridgette did a little recipe digging and research, and she came up with an amazing recreation of our favorite dish at Eataly. I must give credit where credit is due, of course, and the below recipe re-creation is all Bridgette’s doing. I made it a couple days after she did (such simple ingredients!), and it is divine. The leftovers are just as wonderful, too, which is always a huge plus. I can’t recommend this easy, flavorful, fresh, and addictive dish enough. Thanks for sharing, Bridgie – and thanks for dreaming up the original dish, Eataly!

Lemon Pistachio Ravioli

On low heat, stir together one tablespoon of butter, 1/4 cup of olive oil, one clove of minced garlic, a dash of salt and pepper, the zest of one lemon, the juice from one lemon, and a small handful of crushed pistachios. Combine these ingredients and let simmer, then toss together with cooked four-cheese ravioli. Top with more crushed pistachios and lemon zest, and voila! Italian heaven.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s