Summer Squash Ravioli Recipe
Sunflower Seeds, Ricotta, Lemon
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add eggs and olive oil. Mix until a dough forms, then knead on a floured surface until smooth, about 5-7 minutes. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
Prepare the Filling
In a food processor, blend sunflower seeds until coarse. Add ricotta, lemon zest, lemon juice, salt, and black pepper. Pulse until smooth and well combined. Set aside.
Assembly
Assemble the Ravioli
Roll out the dough into thin sheets. Place a teaspoon of filling on one sheet, then cover with another sheet and press to seal. Cut into desired shapes.
Cooking
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float. Remove with a slotted spoon.
Sauce Preparation
Make the Sauce
In a pan, melt butter over medium heat. Add minced garlic and cook until fragrant. Add cooked ravioli, fresh basil, and toss gently. Sprinkle with Parmesan cheese before serving.
