Whipped Ricotta & Lemon Ravioletti

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 cup whole milk ricotta

• 1/2 cup Parmigiano, finely grated

• 1/4 tsp. salt

• Zest of 1 lemon

• 4 tbsp. butter

• Juice of 1 lemon

• Basil for garnish

Directions:

1. Add the flour to a bowl and create a well. Add the eggs and yolks to the well. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

2. For the filling, add the ricotta to a blender and blend until glossy and smooth. Add to a mixing bowl and fold in the Parmigiano, salt and lemon zest. Add the filling to a piping bag and set aside.

3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

4. Use a ravioletti mold to shape the ravioletti. If you don't have a mold, place small dollops of the filling onto a pasta sheet. Place another pasta sheet over top and seal on all sides. Use a brass cutter to cut the ravioletti.

5. Bring a large pot of water to a simmer.

6. Once the water comes to a simmer, add plenty of salt. Cook the ravioletti until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.

7. Strain the ravioletti and add to a sauté pan along with the butter, lemon juice and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed.

8. Plate and top with Parmgiano and basil.