Pasta & Mains
Free Recipe
Handmade Ricotta Ravioli
Silky egg-pasta parcels filled with ricotta and lemon zest, served in brown butter and sage.
In the Kitchen
Ingredients
- 300g 00 flour
- 3 eggs
- 2 yolks
- 350g ricotta drained
- 50g Parmesan grated
- Zest of 1 lemon
- Pinch of nutmeg
- 80g unsalted butter
- 8 sage leaves
- Salt and white pepper
Method
1
Make pasta: knead flour and eggs 10 minutes; rest 30 minutes wrapped.
2
Mix ricotta, Parmesan, lemon zest, nutmeg, salt, and pepper for filling.
3
Roll pasta thin; cut rounds, fill, seal with a little water into half-moons.
4
Cook in boiling salted water 3 minutes; finish in foamed brown butter with crispy sage.