Ricotta and Lemon Ravioli Recipe

Ravioli are an incredibly versatile type of stuffed pasta: time and again, the golden sheets of egg pasta embrace new fillings, where different ingredients combine in original ways and only the sky is limit.

Our Cesarina Maria Rosaria from Pisciotta (in the province of Salerno) offers a version of ravioli with a delicate flavor: in this recipe, the sweetness of ricotta meets the fresh scent of a citrus fruit typical of the Campania coast: lemons.

“These are my mom’s ravioli, the ones I looked forward to eating on Sundays, gathered around the table with my whole family”.

Ricotta and Lemon Ravioli

A tasty and simple dish to prepare, combining the sweetness of ricotta with the citrus aroma of lemons

DifficultyMedium

Preparation time1h

Cooking time5m

Servings5

€

CostMedium

Ingredients

500 g of 00 flour
5 eggs
A pinch of salt
A pinch of semolina
500 g of buffalo ricotta
Grated zest of one lemon
100 g of goat cheese or cow cheese

Method

Place the flour on a work surface in a fountain shape, break the eggs into the center, and add the salt. Beat the eggs with a fork, gradually incorporating the flour. Once the eggs are fully combined with the flour, knead until you obtain a soft dough. If the dough is difficult to work, add a little water.
Let the dough rest for half an hour, covering it with plastic wrap.
Meanwhile, prepare the filling. Sift the buffalo ricotta (or cow ricotta), add the grated lemon zest, a pinch of salt, and the grated goat cheese. Mix everything until you obtain a creamy filling. Cover it and place it in the fridge.
Take the dough and roll it out with a rolling pin, then cut strips to pass through the pasta machine. Keep rolling the strips until they are 1–2 mm thick.
Take the filling and, using a piping bag (or two teaspoons), create small mounds of filling. Dampen the edges of the pasta, then place another sheet of rolled-out pasta on top.
Use a round ravioli cutter to shape the ravioli, ensuring the filling does not spill out.
Place the ravioli, well spaced apart, on a tray sprinkled with semolina to prevent sticking.
Let them rest while you bring salted water to a boil.
When the water boils, cook the ravioli for 5 minutes.
Season as you like. I suggest cherry tomatoes, both red and yellow, sautéed in a pan with basil and extra virgin olive oil.

Maria Rosaria

Grandma Rosa's Ravioli

Ricotta and Lemon Ravioli

Ingredients

Method

Cooking classes on stuffed pasta