Lemon Ricotta Ravioli Recipe
English pea + pancetta + shallot + garlic butter + roasted tomato + white wine + parmigiano
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, mix together the ricotta cheese, lemon zest, salt, and black pepper until well combined. Set aside.
Ravioli Assembly
- 3
Roll and Fill the Dough
After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin. Place small mounds of the filling (about 1 tsp each) on one sheet, leaving space in between. Moisten the edges with water, then place another sheet of dough on top. Press down to seal around each mound, and cut into squares.
Cooking the Ravioli
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Sauce Preparation
- 5
Make the Sauce
In a large skillet, cook the pancetta over medium heat until crispy. Add the shallot and garlic, sautéing until softened. Pour in the white wine and let it simmer for about 5 minutes until reduced slightly.
- 6
Add Peas and Tomatoes
Stir in the English peas and roasted tomatoes, cooking for an additional 3-4 minutes. Add the butter and let it melt, stirring to combine.
Finishing Touches
- 7
Combine and Serve
Add the cooked ravioli to the skillet, gently tossing to coat in the sauce. Serve immediately, topped with grated Parmesan cheese.
