Ravioli Ricotta e Limone (Lemon Ricotta Ravioli)
A recipe for Ravioli Ricotta e Limone (Lemon Ricotta Ravioli)! Homemade pasta is filled with a delicate blend of cheese and lemon zest.
Servings 4 -6 servings
Ingredients
Dough:
- 3 cups (375 grams) '00' pasta flour or all-purpose flour
- 4 large eggs
- 2-4 tablespoons (30-60 milliliters) water
Filling:
- 18 ounces (510 grams) ricotta cheese strained if there is excess moisture
- 3 ounces (85 grams) Parmesan cheese freshly grated
- Zest of 2 lemons
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
Instructions
To make the dough:
- In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for at least 30 minutes and up to an hour. If making in advance, refrigerate for up to 1-2 days.
To make the filling:
- In a large bowl, combine the ricotta, Parmesan, lemon zest, salt, pepper, and nutmeg.
- Adjust seasonings if desired. Cover the bowl and refrigerate for at least an hour and up to a day.
To assemble:
- Line a large baking sheet with parchment. Divide the rested pasta dough into four equal pieces.
- Place piece of the pasta dough on a floured work surface and keep the other pieces covered.
- Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the ricotta mixture.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
- Flour the desired ravioli mold and cover with a sheet of pasta.
- Fill each cavity with the ricotta filling. Lightly moisten the edges with water.
- Top with another sheet of pasta and use a rolling pin to seal and cut out the ravioli.
- Remove and separate the ravioli and transfer them to the prepared baking sheet. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Reduce to a gentle simmer and add the prepared ravioli in batches, being careful not to overcrowd.
- Gently stir the bottom and cook until they float to the top. Use a slotted spoon to gently remove the ravioli to a colander. Repeat with remaining ravioli.
- Serve immediately with desired sauces or toppings.