Ingredients (serves 4)
- 1 cup / 120g All-Purpose Flour
- 2 Eggs
- ½ tbsp Olive Oil
Ricotta cheese ravioli filling
- 1 ½ cups / 369g / 8 oz Ricotta Cheese
- 1 cup / 113g Parmesan
- 1 tsp Lemon Zest
- ½ tbsp Basil, finely chopped
- ¼ tsp Nutmeg
- 1 tsp Salt
- 1 tsp Pepper (to taste)
- There are 2 ways to make your ravioli pasta. You could use a food processor or mix/knead it together to combine the flour, eggs and olive oil.
- After working on your dough, leave it to rest for 30 minutes.
- In the meantime, combine your ricotta, parmesan, lemon zest, basil, nutmeg, salt, pepper in a bowl.
- After 30 minutes, divide the dough into 2 and work on them individually. Roll out your dough using a pasta machine and lay it out on a floured surface. The pasta should be ⅛ inch thick or enough for you to see a shadow of your hand on the other side when lifted.
- Use a small scoop, place your fillings on your pasta, 1 inch apart from each other. Use your finger that has been dipped in water to line the areas outside your filling. This will help adhere to the second layer of pasta.
You could also utilize an unused ice tray and place the pasta over each hole of the ice tray. Make sure to drape your pasta into each hole instead of stretching it. You’d want to maintain its structure without risking holes. The ice tray method is really so much easier because you’ll have guidelines on how much filling to put and where to cut.
- When ready, place another layer of pasta covering the fillings and cut out individual ravioli using a knife or dough cutter. You can crimp the sides with a fork.
- In a pot of boiling salted water, drop in your ravioli carefully. Once the ravioli floats in the water, you can remove it from the boiling water. And you’re ready to serve with a generous serving of marinara sauce over the ravioli!