Ricotta and Lemon Zest Ravioli

Name: Ricotta and Lemon Zest Ravioli
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 2 eggs; 1 1/4 cups sheep's milk ricotta (about 300 grams) 1 egg; Zest of 2 lemons, finely grated; 1 1/4 cups sheep's milk ricotta (about 300 grams); 1 egg; Spinach, as desired

Sonia #maniinpasta @cook_15970655

Wonderful experience making pasta with Laura and the whole group!

Sonia #maniinpasta @cook_15970655

Wonderful experience making pasta with Laura and the whole group!

Saved

Ingredients

2 1/2 cupsall-purpose flour (about 300 grams)
2eggs
Filling:
1 1/4 cupssheep's milk ricotta (about 300 grams) 1 egg
Zest of 2 lemons, finely grated
Second filling:
1 1/4 cupssheep's milk ricotta (about 300 grams)
1egg
Spinach, as desired

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Steps

1

In a large bowl, mix the flour and eggs together for at least 20 minutes until you have a smooth dough.
2

Shape the dough into a ball and wrap it in plastic wrap. Let it rest for 15 minutes.
3

Meanwhile, mix the ricotta with one egg and the grated lemon zest for the filling.
4

Roll out the dough using a pasta machine, starting from the widest setting and working down to the thinnest.
5

Place the pasta sheet on a cutting board and cut it into your preferred shapes. For this recipe, use a round cutter to make circles.
6

Arrange the circles on a surface dusted with semolina to prevent sticking.
7

Place a spoonful of filling in the center of each circle, then fold them over to form half-moons.
8

Bring a pot of water to a boil with a tablespoon of oil to prevent sticking, and cook the ravioli until they float to the surface.
9

In a large skillet, melt butter with fresh sage leaves and toss the ravioli briefly in the sauce. Delicious!