After the success of the Ricotta and Chard Ravioli, today I tried the lemon ravioli, without vegetables. And I’ll tell you, I liked them a lot. I was a bit skeptical about the seasoning, and I seasoned some with oil and lemon zest and others with tomato sauce. Personally, I prefer the sauce. But you can season them as you like.
I made them quite large and irregular, at my husband’s request, but you can also make them smaller. Here are some more ideas for delicious and easy-to-prepare ravioli.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs fresh pasta
- 2.2 lbs ricotta (I prefer sheep's milk ricotta)
- 2 egg yolks
- 1 tsp sugar
- to taste aromatic salt
- A few pinches black pepper
- A few pinches nutmeg
- 2 lemons (zest only)
- A few pinches saffron
- to taste tomato and basil sauce
- to taste butter sage
- to taste extra virgin olive oil and lemon zest
Tools
- Bowl
- Spatula
- Pasta Maker io pasta maker
- Pastry Cutter
Steps
Place all the filling ingredients in a bowl.
Mix well with the spatula and let the flavors meld, setting aside in the fridge.
Separately, prepare the fresh pasta as per the recipe. I used the pasta maker which kneads and extrudes directly. But you can easily make it as you prefer.
Place spoonfuls of the filling on the rolled-out pasta.
Close with another layer of pasta and seal the edges well.
Use the pastry cutter to cut the individual ravioli.
Cook the ravioli for about 15 minutes (mine were quite thick) but adjust based on how yours are. We like them very thick.
Then season to taste with the seasonings mentioned above.
