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10
Ravioli al Limone
(Ravioli with Ricotta-Lemon filling)
Pasta
300 g white flour type 00
2 eggs
1 tablespoon olive oil
1 level teaspoon salt
Filling
1
1
⁄2 untreated lemons
300 g fresh ricotta
1 egg
50 g freshly grated
Pecorino or
Parmesan cheese
2 tablespoons
Limoncello (liqueur)
(if desired)
salt, black pepper
Serve with:
1 bunch of fresh mint
80 g butter
freshly grated
Pecorino or Parmesan
cheese for sprinkling
Add eggs, oil, 2 to 3 teaspoons water and a level
teaspoon of salt to flour in the mixer bowl. Use the
dough hook and knead into dough. Add water if
necessary. Wrap the dough in a tea towel and stand
for 30 minutes.
For the filling wash the lemons with hot water, dry
them and finely grind the rind. Replace the dough
hook with flat beater and blend the ricotta with
the grated lemon rind, egg, cheese and possibly
limoncello. Add salt and pepper to taste.
Using the dough hook, knead the dough again.
Separate into pieces (about the size of a tennis ball).
Reserve the remaining pieces in plastic wrap. Place
the pasta roller on the mixer on setting 1 and feed
the dough through the roller (see page 6) to form thin
sheets. Replace the pasta roller with the ravioli maker.
Fold your pasta sheet in half and place the hopper
on top of the dough sheet. Then start adding the
filling using the provided spoon. Place the ravioli on
tea towels and leave to dry if necessary.
Bring a large quantity of water to a boil. Wash the
mint and tear the leaves into smaller pieces. Add
salt to the water, then the ravioli, and boil ravioli
depending on their freshness for 3 to 4 min.
Before serving melt butter. Add some of the mint.
Drain ravioli. Serve and sprinkle ravioli with fresh
mint and spread mint butter over pieces. Serve
cheese separately.
English
RECIPES
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