Ravioli with lemon

Ingredients

for one serving:

For pasta:

400g flour
3 tablespoons olive oil
Warm water

For the stuffing:

500 gr ricotta or caciotta
Basil
Parmesan
Small pieces of mozzarella
Fresh lemons

Preparation

Form a fountain of flour on a surface, pour the oil and begin to mix, gradually adding the water until all the flour is incorporated. (Photos 2 – 3)

Photo 2

Photo 3

Roll up the dough and let it rest for 20 minutes. (Photo 4)

Cut the mozzarella into small pieces. (Photo 5)

Photo 4

Photo 5

Dilute the ricotta with the Parmesan, the small pieces of mozzarella (Photo 6), the lemon peel and the small pieces of basil. (Photo 7)

With the filling prepare balls that we will need for the filling. (Photo 8)

Photo 6

Photo 7

Photo 8

Roll out the dough left to rest with a rolling pin, forming a thin sheet of 2mm, place the filling (Photo 9) and cover it with the other sheet. (Photo 10)

Photo 9

Photo 10

Cut out the ravioli with a stencil. (Photos 11 - 12)

Photo 11

Photo 12

Bring the water to the boil, add salt, add a drizzle of oil and add the ravioli, draining them after 5 minutes.

At the same time, melt the butter in a pan, grate the lemon peel and squeeze half a lemon. (Photo 13)

Pour the cooked ravioli into the pan, grate the Parmesan and sauté for a minute. (Photo 14)

Foto 13

Foto 14

Ravioli al Limone are a typical dish of Sorrento cuisine, loved for their fresh and delicate flavour.

These homemade ravioli are filled with a mixture of ricotta cheese and grated lemon zest, and are seasoned with a sage flavored butter and garnished with lemon zest. Fresh pasta is made with simple ingredients like flour, eggs and water, and then rolled out thinly and cut into small squares to accommodate the filling.

Ravioli al Limone represent a real feast for the palate, and are an excellent choice for enjoying the authentic flavors of traditional Sorrento cuisine.

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Ravioli with lemon

Ingredients

Preparation