Lemon Ravioli: How to Make Them at Home with Pastificio Secondi's Recipe
Lemon ravioli: how to make them at home with the Pastificio Secondi recipe. Fresh stuffed pasta, the bane and blessing of Sunday lunches. If you learned the tricks from your grandmother, you're certainly in the right place.
Ingredients
For the pastry 200 g of “00” flour 2 eggs For the filling 600 g of organic sheep's ricotta 100 g of parmesan cheese Zest of an untreated lemon 1/2 lemon juice 1 egg 5 g of salt a pinch of nutmeg.
Procedure
Prepare the egg pasta dough by making a well in the flour and placing the eggs in the center. Using the back of a fork, slowly incorporate the flour and eggs until all the flour is incorporated. Knead with your hands until the dough is smooth, elastic, and elastic. Shape into a ball and let it rest for about 20 minutes, wrapped in plastic wrap. Meanwhile, prepare the filling. In a bowl, combine the ricotta, Parmesan, salt, lemon zest, and lemon juice. Work the dough with your hands until it reaches the right consistency. Once the ingredients are combined, add the nutmeg and, only at the end, an egg. Pour the filling into a piping bag and let it rest for 30 minutes in the refrigerator. Then, using a rolling pin, roll out the dough until it is quite thin. Cut out strips about 7 cm wide and use a pastry cutter to cut out the ravioli shapes. Fill them with a generous dollop of filling. Cover with a strip of dough, pressing lightly with your fingertips to remove any air bubbles. Finally, cut out the dough using a pastry cutter.
Secondi Pasta Factory, Via delle Alzavole 47/49 – Rome. Tel. 06 23288319 – 3383305755 Facebook page.