When life gives you lemons, make lemon shaped ravioli. 🍋
Ingredients
- 300 grams 00 or all-purpose flour
- 50 grams semola rimacinata flour
- 1 tsp turmeric powder
-1/2 tsp kosher salt
- 4 large eggs
- 1- 2 tsp spinach powder
- 1 1/2 cup whole milk ricotta
-1/2 cup grated parmesan
- 1 lemon, zested
- Salt and pepper, to taste
Directions
1. Mix flours, turmeric and salt together. Pour out onto a wooden pasta board or clean work surface. Make a well in the center of the flour using your hands or the bottom of a bowl.
2. Crack eggs into the well and use a fork to beat the, then slowly incorporate into egg batter. Keep going until the mixture is thick.
3. Use a bench scraper (or your hands) to form a dough. Knead for 5 minutes then cover and let rest for 10 minutes.
4. After 10 minutes, continue kneading for another 5 minutes until dough is smooth and bounces back when pressed. Use a bench scraper or knife to cut off about 1/8th of the dough. Use your hands to work the spinach powder into this smaller ball of dough.
5. Cover both the yellow and green doughs tightly with plastic wrap and let rest for 30 minutes.
6. For the filling, mix ricotta, parmesan, lemon zest, salt and pepper. Transfer to piping bag and store in the fridge until ready to use.
7. Once dough has rested, divide the yellow dough into quarters. Roll a quarter out using your pasta machine, starting with the largest setting and ending at setting 6.
8. Mark out the shape of the ravioli on a pasta sheet with a lemon-shaped cookie cutter. Pipe out ricotta filling, making sure to leave a border around the edges. Wet the edges and cover with another pasta sheet, pressing around the filling as you go to prevent air bubbles. Cut out the ravioli with the cookie cutter and lay flat on a floured baking sheet. Repeat with remaining yellow dough and filling.
9. Roll out the green dough to setting 6. Cut out leaf shapes with a knife or cookie cutter. Use water to attach them to the ravioli.
10. Bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes until cooked through. Serve with a drizzle of olive oil and more grated parmesan.
