These ravioli stuffed with a zesty lemon-ricotta mixture are going to be your new favorite meal. All you need is patience and a bit of confidence—your reward will be a plate full of citrus-y, creamy deliciousness.
200 g semolina flour
200 g type 00 flour
On a large wooden cutting board, make a well with the flour. Crack eggs into the well. Using a fork, slowly beat the eggs and mix in the flour, being careful not to break the walls of the well.
After most of the egg and flour is incorporated, begin to knead the dough. Knead for at least 10 minutes, until very smooth.
Wrap in plastic wrap and let sit for 15-30 minutes
2 c ricotta
Zest of 1 lemon
1 c ground pecorino or parmigiano
1 egg yolk
Salt and pepper to taste
Pasta dough (above)
Combine ricotta, lemon zest, pecorino/parmigiano and egg yolk. Taste and adjust seasoning.
Roll out pasta dough until paper thin. Dollop the ricotta mixture onto your pasta sheets. Cover the mixture with another sheet of pasta, sealing around each dollop to encase the ricotta tightly.
Cook in boiling water 2-3 minutes until ravioli rises
to the top of the pot.