Ricotta and Lemon Ravioli

Name: Ricotta and Lemon Ravioli
Cuisine: American
Ingredients: 4 cups semolina flour (about 500 grams); Salt, to taste; as needed Water,; 2 cups ricotta cheese (about 500 grams); Parmesan cheese; 1 lemon; Nutmeg; 1 pint cherry tomatoes; Extra virgin olive oil

Pino @cook_9838964

Roma

Ricotta and Lemon Ravioli

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Ingredients

4 cupssemolina flour (about 500 grams)
Salt, to taste
as neededWater,
2 cupsricotta cheese (about 500 grams)
Parmesan cheese
1lemon
Nutmeg
1 pintcherry tomatoes
Extra virgin olive oil

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Steps

1

Make the dough for the pasta sheets and let it rest wrapped in plastic wrap for about 30 minutes.
2

Meanwhile, in a bowl, combine the ricotta, 1/3 cup (about 50 grams) of grated Parmesan, and the grated zest of one lemon, being careful not to include the white part, as it can be bitter. Grate in a little nutmeg, add salt to taste, and squeeze in the juice of half the lemon. Mix well and set aside.
3

After 30 minutes, roll out the dough—not too thin—using a rolling pin or a pasta machine. Place small balls of the filling in the center of the dough sheet.
4

Use a brush to moisten the edges with water, then place a second sheet of dough on top. Use a fluted pastry cutter to cut out the ravioli. Place them on a well-floured cutting board or work surface to prevent sticking.
5

For the sauce, heat a drizzle of olive oil in a skillet with a whole, unpeeled garlic clove and let it brown slightly. Add the cherry tomatoes, cut in half, and cook for 20–25 minutes. Halfway through, add salt and a generous handful of chopped parsley. Finish cooking with the skillet covered until the tomatoes have formed a nice sauce.
6

While the tomatoes are finishing, bring a pot of water to a boil. Cook the ravioli for a few minutes, until they float to the surface. Serve with the tomato sauce and a drizzle of raw olive oil.