Prepare the pasta dough by combining flour and eggs.
Make the filling by combining ricotta, Parmesan, lemon zest, salt, and pepper.
Lay out pasta sheets on a floured surface and spoon filling onto one sheet.
Cover with another pasta sheet and press out air before sealing.
Cut out ravioli shapes using a cutter or knife.
Cook ravioli in salted boiling water for 4-5 minutes until al dente.
In a skillet, heat olive oil and sauté garlic until fragrant.
Add heavy cream and lemon juice to the skillet, then simmer.
Toss the drained ravioli carefully in the sauce and heat through.
Serve garnished with fresh herbs and additional Parmesan.
