2 ½ cups flour

1 teaspoon salt

4 extra large eggs

1 tablespoon olive oil



1 cup whole milk ricotta

1 cup shredded mozzarella

¼ cup grated parmesan

2 teaspoons lemon zest

¼ teaspoon salt

¼ teaspoon black pepper

1 egg, beaten

To make the pasta dough, combine the flour and salt and place on the counter in a large mound.  Create a ‘well’ in the center of the flour.  Crack eggs into the well and add olive oil.

Using a fork, scramble the eggs and slowly begin to add the flour from the sides of the well.  When about half of the flour is incorporated and a soft dough as formed, begin kneading with your hand and incorporate the rest of the flour until you have one cohesive ball.  Knead for 8 more minutes.  Let rest at room temperature for 1 hour or in the fridge for longer.

Take small pieces of the dough (about the size of a deck of cards), flatten with your hands to about ½” thickness, and put through the pasta sheet attachment of your KitchenAid mixer beginning with the setting on “1” and continuing to put the sheets back through on each level up to “6”.  You can also hand-roll the dough in a very thin sheet that is almost see-through.  Keep the dough well-floured and put a layer of flour between each sheet before making the raviolis.

To make the filling, combine all of the cheeses, lemon zest, salt and pepper in a small bowl and mix to combine.

To make the ravioli, either us a ravioli mold or make free-form by laying one pasta sheet on a lightly floured countertop and place mounds of filling 2-3” apart, brush egg wash on the pasta around the filling and lay another sheet of dough over the top, pressing to adhere around each mound of filling.  Using a pastry cutter or knife, cut the ravioli into squares, assuring that the edges are all well sealed before cooking.

Bring a large pot of salted water to a boil and drop the ravioli in in batches, cooking for 4-5 minutes until dough is tender and slightly dimpled on top of the filling.  Remove with a spider or mesh sieve.

Top with sauce of your choice!

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