Ricotta and spinach sfogliavelo gyoza-style, with parmesan fondue, lemon zest, and basil oil by Alessia Colonna
Mash the ricotta with a fork and mix it with the Parmesan cheese, season with salt and whip the mixture with a whisk until it has a creamy consistency.
Heat 5 tablespoons of oil in a pan and add the basil leaves; blend the mixture to make a green sauce, if desired.
Peel the lemon, taking only the yellow part of the rind; cut it first into strips and then into rectangles, not too thin.
Plunge the Sfogliavelo Ricotta and Spinach into boiling salted water for 40 seconds, drain, and then brown them in a pan greased with a drizzle of oil until golden brown on both sides.
Divide the fondue among plates, top with the Ricotta and Spinach Sfogliavelo and garnish with basil oil, lemon zest, and freshly ground pepper. Garnish with additional fresh basil leaves, if desired.