Ravioli ricotta/fresh herbs, served with lemon butter
Prepare time: 50 min
Cook: 8 min
Ready in: 10 min
Servings: 4/6
Ingredients for the pasta dough
- 150 grams of all purpose/tipo 00
- 150 grams of semolina
- 3 eggs
- 3 pinches of salt
- 3 table spoons of extra virgine olive oil
Accecoires
- rollin pin or pasta machine to stretch your dough
- Round ravioli stamps
- Brush (to add water or egg wash for sealing your ravioli)
- Extra flour on the side (for working with the pasta)
For the filling:
- Ricotta 150 grams (drained)
- Freshly chopped parsley and cives around 40 grams
- Zest of one lemon
- By taste add parmesan (parmesan helps to make the filling dry)
- Pinch of black pepper and salt
For the sauce
- 50 grams of butter
- 2 smashed garlic cloves (take them out before serving)
- Zest of 2 lemons
- Pasta water
Preparation of the dough:
- Take a big bowl and mix the two flours together
- Add the olive oil
- Add the eggs (check on shells)
- Mix all the ingredients together
- Kneed your dough, by stretching and folding, till it becomes smooth and more elastic
- Let it rest 10/20 min minumum (while resting, wrap it with plastic foil, we don’t want the dough to be in contact with the air in this process, to provide it from drying out).
When your pasta dough is ready to work with, use a pasta machine or a rollin pin to stretch it. With a pasta machine always start on the widest number and go slowly to the thinner ones. If the machine has a wideness of 10 and the thinnest is 1, I would suggest you to fold the pasta two or three times on the widest number, to make it stronger and softer. Then bring it without folding once on 8, once on 6, once on 4 and end twice on number two or once on number one. But again you have to experiment also a bit to understand the thickness that you like best.
Remember to make wide pasta sheets, so you will have space to fill them and fold them. Fill them with ravioli filling two fingers from the edges and two fingers in between again. You can experiment with bigger or smaller ravioli, just make sure there is enough pasta dough around the filling.
Close the ravoli
Fold the top of the pasta sheet towards you, when the top and bottom touch, start sealing the sides first. In this way you can pop out the air from the bottom and seal them without any air. Than it’s up to you to cut them and make them pretty!
Cook the pasta:
- Bring a pot with water to boil, when boiling add sea salt
- Cook the pasta for 3 to 4 minutes maximum (taste if they have an al dente bite)
- Add the pasta straight from boiling into your sauce
- Add a bit of your pasta water and let the sauce and pasta combine 1 / 2 minutes.
- If it’s to liqued evaporate some water by tossing the pan
- If it’s to dry add some more pasta water
For the sauce
- Bring a pan on the heat and let the butter melt
- Smash the garlic and add the melted butter
- Grate the zest of two lemons and add into the butter
- When everything is well combined, start adding the pasta into the sauce
- Add a pit of pasta water and toss the pan
*Optional
when you want to make your sauce more creamy, toss to evaporate the liqued and turn of the flame. After that start adding some parmesan cheese, keep tossing and when needed add more starchy water, till you find your beautiful sauce!
Buon appetito!
