Lemon & Ricotta Ravioli Recipe

Make dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add the olive oil and 1/2 teaspoon salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner wall until a shaggy dough forms.

Knead

When the dough comes together, use your hands to knead for 8–10 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 more tablespoons of flour; if too dry, wet your hands and continue kneading. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Prepare filling

While the dough rests, place ricotta in a fine-mesh sieve set over a bowl and let drain for 10–15 minutes to remove excess whey (or press with a spoon). Transfer drained ricotta to a mixing bowl.

Season filling

Add lemon zest, lemon juice, grated Parmesan, egg yolk, 1/2 teaspoon salt, 1/2 teaspoon black pepper and chopped basil to the ricotta. Stir until just combined — do not overwork. Taste and adjust salt or lemon if desired. Transfer filling to a piping bag or a plastic bag with the corner snipped; refrigerate until ready to assemble.

Roll dough

Divide rested dough into 4 pieces. Keep unused pieces covered. Flatten one piece and pass through a pasta machine on the widest setting several times, folding once, until smooth. Gradually roll to thinner settings until you reach about 1–2 mm thickness (about setting 6–7 depending on machine) or roll with a rolling pin into a rectangle roughly 8 x 12 inches.

Form ravioli

Lay the sheet of pasta on a lightly floured surface. Pipe or spoon small mounds of filling about 1–1.5 teaspoons each, spaced 1.5–2 inches apart in rows. Brush a little water or lightly beaten egg along the pasta between filling mounds and around edges. Lay a second sheet of pasta over the top, pressing gently to seal around each mound and pushing out any air pockets. Use a ravioli cutter, sharp knife or pastry wheel to cut between mounds into individual ravioli. Press edges to ensure sealed. Transfer finished ravioli to a lightly floured tray, not touching; cover loosely.

Boil pasta water

Bring a large pot of salted water to a rolling boil (about 1–2 tablespoons salt per 4–6 quarts).

Cook ravioli

Carefully add ravioli to the boiling water in batches so they have room. Cook 3–4 minutes (fresh ravioli will float when done and the pasta should be tender). Stir gently occasionally to prevent sticking. Before draining the first batch, reserve 1/2 cup of the cooking water for the sauce.

Make lemon-butter sauce

While ravioli cooks, melt the butter in a large sauté pan over medium heat until foaming and just beginning to brown slightly (2–3 minutes) to develop a nutty flavor — watch carefully to avoid burning. Add the 2 tablespoons lemon juice, reserved 1/2 cup pasta water, 1/4 cup grated Parmesan, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir and simmer for 1 minute to emulsify into a glossy sauce. Taste and adjust seasoning.

Toss ravioli in sauce

Using a slotted spoon, transfer cooked ravioli directly from the pot into the sauce and gently toss or swirl to coat. If sauce seems too tight, add a little more reserved pasta water, tablespoon by tablespoon, until saucy and silky. Cook together 30–45 seconds so the ravioli finish cooking in the sauce and absorb flavor.

Divide ravioli among warmed plates. Finish each plate with a drizzle of extra-virgin olive oil, a light sprinkle of extra lemon zest and additional grated Parmesan to taste. Garnish with microgreens or basil leaves if using. Serve immediately.