50/50 Semolina and regular flour – no eggs, just water. Leave to rest overnight.
FILLING
Mix some ricotta with lemon zest, parmiggiano, olive oil, salt, pepper and a bit of lemon juice.
MAKING
Roll out manageable-size sheets of dough – not too thick, not too thin. I go on setting n4 on my machine. Put the filling in a piping bag or something that will do the trick – for instance, you can use a freezing bag and cut the tip. Add a bit of filling in a grid manner, leaving the space between each little mound to seal each raviole. When this is done, layer another sheet of pasta on top and seal it with a chopstick for each line and column of your ravioles sheet. Finally, trim the edges.
COOKING
Boil in salted water until al dente and finish in saffron butter with a bit of cooking water until done. You can also use caper butter if you like.
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DOUGH
50/50 Semolina and regular flour – no eggs, just water. Leave to rest overnight.
FILLING
Mix some ricotta with lemon zest, parmiggiano, olive oil, salt, pepper and a bit of lemon juice.
MAKING
Roll out manageable-size sheets of dough – not too thick, not too thin. I go on setting n4 on my machine.
Put the filling in a piping bag or something that will do the trick – for instance, you can use a freezing bag and cut the tip. Add a bit of filling in a grid manner, leaving the space between each little mound to seal each raviole. When this is done, layer another sheet of pasta on top and seal it with a chopstick for each line and column of your ravioles sheet. Finally, trim the edges.
COOKING
Boil in salted water until al dente and finish in saffron butter with a bit of cooking water until done. You can also use caper butter if you like.
ENJOY