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Giant Lemon Ricotta Ravioli
Homemade giant ravioli stuffed with a silky ricotta, lemon and parmesan cream, served with a sage butter sauce and vegetables. Perfect for impressing guests with fresh pasta prepared the day before.
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Cost Breakdown
Critical Success Points
- • Fully drain the ricotta to avoid a watery filling.
- • Seal the dough edges perfectly to prevent the filling from escaping during cooking.
- • Quick cooking of the ravioli: monitor the time to avoid overcooking.
Safety Warnings
- • Be careful with sharp knives when cutting the dough.
- • Handle boiling water with caution to avoid burns.
- • Hot butter can splatter; keep the pan away from your face.
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