⇨ For written recipe:
To make the beef ragú ⇨
To make the orecchiette ⇨
***TIPS***
1. Make the pasta quite thin – but not so thin that it breaks while cooking!
2. You must let those ravioli dry for a few hours before cooking them.
3. Don’t forget to make holes in the ravioli before adding them to the boiling water.
4. Some people in Matera, will add a teaspoon of cinnamon to this recipe (I don’t like it but many do!)
5. Traditionally, you should eat this with a nice beef ragú but for vegetarians, a simple tomato sauce will be delicious too.
INGREDIENTS
700g SEMOLINA FLOUR
1 EGG
LUKEWARM WATER
750g RICOTTA
3 TABLESPOONS SUGAR
ZEST OF 1 LEMON
1 EGG YOLK
This sweet ravioli with ricotta & lemon recipe is THE Sunday lunch for people in Matera. Traditionally served with a beef ragú and freshly made orecchiette, these ravioli pack an incredible zesty, sweet flavour that combines with the sauce and the meat to create one the best dishes you can find anywhere in the world. Also, they don’t have to be too difficult to make and I’d encourage everyone to give them a go!
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