Giant Lemon Ricotta Ravioli

Ingredients

• 250 g Ricotta (Well drained)
• 1 tsp Salt
• ½ tsp Ground black pepper
• 30 g Grated Parmesan (Fresh, preferably Parmigiano Reggiano)
• 1 tsp Lemon zest (Finely grated)
• 1 tsp Dried oregano
• 2 Egg (At room temperature)
• 200 g All-purpose flour (Plus a little extra for the work surface)
• 30 g Unsalted butter (No coloring)
• 1 tbsp Olive oil
• 6 Fresh sage leaves (Whole)
• 2 Carrots (Cut into small dice)
• 100 g Peas (fresh or frozen)
• 1 tbsp Sea salt (For cooking water)
• 20 g Additional Parmesan (For plating)

Instructions

1. Drain the ricotta

   Place the ricotta in a fine sieve and let it drain for 15 to 20 minutes to remove as much water as possible.

   Time: PT15M

2. Prepare the ricotta filling

   Transfer the drained ricotta to a bowl. Add salt, pepper, grated Parmesan, lemon zest and dried oregano. Mix until you obtain a smooth cream.

   Time: PT10M

3. Chill the filling

   Put the ricotta cream into a pastry bag fitted with a plain tip. Refrigerate while you prepare the dough.

   Time: PT5M

4. Prepare the ravioli dough (the day before)

   In a bowl, beat 2 eggs with a pinch of salt. Gradually incorporate 200 g of flour, mixing with a fork, then knead by hand until you have a homogeneous dough. Add the spinach (if desired) that has been pre‑drained. Knead for 20 minutes to develop the gluten.

   Time: PT20M

5. Dough rest

   Form a ball, wrap it in plastic film and place it in the refrigerator for at least 30 minutes (or overnight).

   Time: PT30M

6. Roll out the dough

   Lightly dust the work surface and the pasta roller with flour. Pass the dough through the roller several times, starting with the widest setting, until you reach setting number 6 (thin).

   Time: PT15M

7. Cut the dough strip

   Lay the rolled dough on a clean kitchen towel. Using a cutter, cut a rectangular strip about 30 cm wide and trim the uneven ends.

   Time: PT5M

8. Form the giant ravioli

   Lay the filling in a continuous line down the center of the dough strip. Fold one edge over the other to enclose the filling, align the edges and press with your thumb to expel air. Seal the ends with the dough cutter. Roll the resulting log on the work surface until you form a thick spiral (the ravioli).

   Time: PT20M

9. Prepare sage‑butter sauce and vegetables

   Melt the butter in a pan over medium heat without browning. Add a drizzle of olive oil and the sage leaves, sauté for 10 seconds. Add the diced carrots and peas, cook for 1 minute, then set aside.

   Time: PT5M

   Temperature: Medium

10. Cook the ravioli

    Bring a large pot of salted water to a boil. Gently lower the ravioli into the water using a skimmer and cook for 2 to 5 minutes, until the pasta is al dente.

    Time: PT10M

    Temperature: Boiling

11. Finish in the sauce

    Remove the ravioli with the skimmer, return it to the pan with the sauce, drizzle lightly and warm for 1 to 2 minutes so the sauce coats the pasta well.

    Time: PT2M

    Temperature: Medium

12. Plating

    Transfer the ravioli to a deep plate, sprinkle with additional Parmesan and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g