Description
A delicious homemade ravioli filled with creamy ricotta and bright lemon zest, served with burst tomatoes and burrata.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces burrata cheese
- Fresh basil leaves for garnish
Instructions
- To start, make the pasta dough by taking your flour and forming it into a mound on a clean counter. Create a well in the center where you’ll crack the eggs. Add a tablespoon of olive oil and a pinch of salt into the well, followed by gradually folding in the flour from the sides. This combination creates a smooth dough as you continue to mix. Knead the dough for about 8-10 minutes until it’s elastic and smooth. After kneading, wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature, allowing the gluten to relax, which makes rolling easier.
- While your dough is resting, you can prepare the filling. In a medium bowl, combine the ricotta cheese, grated Parmesan, lemon zest, lemon juice, salt, and black pepper. Mix well until smooth and set this aside. The fresh lemon zest is vital here; it adds a refreshing kick that enhances the ricotta beautifully.
- Once the dough is done resting, divide it into four equal pieces. Using a pasta machine or a rolling pin, roll each piece of dough out to a thin sheet, around 1/16-inch thick. Dust your work surface with flour generously to prevent sticking. Lay the sheets on a floured surface and ensure they do not touch.
- For assembling, take one of the thin pasta sheets and place it on your floured surface. Using a teaspoon, drop small mounds of the ricotta filling about two inches apart. Lightly brush the edges of the filling with water to help seal the ravioli. Carefully place a second sheet of pasta over, pressing around the filling to seal, ensuring there are no air bubbles. Once sealed, use a ravioli cutter or knife to cut into square shapes. Place the finished ravioli on a floured sheet or tray to prevent them from sticking together.
- Bring a large pot of salted water to a boil over high heat. Once boiling, gently add the ravioli one by one. Boil them for about 3-4 minutes, or until they float to the top—this indicates they are done. Gently drain the ravioli using a slotted spoon to avoid breaking them apart.
- As the ravioli cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add in your halved cherry tomatoes and minced garlic, cooking for around 5 minutes until the tomatoes burst and soften into a juicy mix. Stir occasionally, allowing the garlic to infuse the oil without burning.
- Now, it’s time to serve! On a plate, place a generous portion of the ravioli, spoon over the burst tomatoes with the cooked garlic, and tear pieces of burrata cheese over the top. Finally, garnish with fresh basil leaves for an aromatic finish. Enjoy your scrumptious homemade meal!
Notes
Always check for seasoning in the ricotta filling—adjust according to your taste before sealing the ravioli.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 620 kcal
- Sodium: 450 mg
- Protein: 25 g