Ricotta and lemon basil ravioli

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I have this Lemon Basil Ricotta Ravioli recipe in stock from containment. If, if I swear! I had made homemade ricotta (this will surely be the next recipe I will post here by the way!) And don’t ask me why: I wanted to make ravioli.

To make this recipe, I was inspired by pasta al limone , an easy and quick lemon pasta recipe that I love! It takes very little time and it’s so good …. If you like lemon go for it! This time, the recipe is a little longer to do since I proposed to you to do your ravioli AZ . No problem, just a little elbow grease.

Same basis here, only the filling changes! The ricotta , zest of lemon , salt, pepper and that’s it. Simple and efficient as they say. 😉 If you have a rolling mill , it’s the best of the best: it saves time. Otherwise, a rolling pin will do just fine. It just takes longer. If this is your first homemade pasta, I recommend that you read this article . I give you all my advice there to make them perfect. 🙂

Ricotta and lemon basil ravioli

Some people like to use utensils to make ravioli ( pastry molds most of the time) . For my part, I do them the old-fashioned way: with a serrated wheel . There’s no better way – just pick the one that’s right for you. Anyway, we’re not going to lie to each other: it’s only aesthetic. 🙂

Regarding the fineness of the dough , everything will depend on your preferences. It’s a bit like pizza dough : some like it thick, others prefer thin dough. For my part, I am a fan of fine dough for ravioli and I also like that they are well garnished. I will not hold you back any longer: I will let you discover without further delay my recipe for lemon and basil ricotta ravioli . You will tell me any news … 😉

Step by step method

  • For the ravioli dough:

    In a bowl, put the flour and salt. Add the eggs and mix until you get a smooth paste. Film the dough and let it rest in the fridge for 30 minutes.

  • For garnish :

    Combine the ricotta and lemon zest. Season with salt and pepper and add the chopped basil.

  • For the ravioli:

    Step 1 :

    Roll out 1/3 of the dough into a long rectangular dough strip 2-3 mm thick. Add 1 tsp of filling in the center of the dough, all along the strip, with a space of about 2 cm between each small pile of filling.

  • 2nd step :

    Fold the dough in half, from top to bottom, then expel the air around the stuffing before cutting into square ravioli using a wheel or a knife.

  • Step 3:

    Bring a large volume of salted water to a simmer (not to a boil), immerse the ravioli in it for 2 to 3 minutes then drain them.

  • Step 4:

    In a sauté pan, put the butter and olive oil over medium-low heat. Sauté the garlic then add the lemon juice. Season with salt and pepper and add the ravioli. Coat them and serve immediately with some herbs and / or Parmesan.

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