Description
For the Pasta Dough:
2 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon salt
2 tablespoons water (if needed)
For the Filling:
1 cup ricotta cheese
Zest of 1 lemon
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
For the Roasted Tomatoes:
1 cup cherry tomatoes, halved
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
For Serving:
2 tablespoons unsalted butter
¼ cup fresh basil, chopped
¼ cup grated Parmesan cheese
Directions:
Make the Pasta Dough: On a clean surface, form a mound with the flour. Make a well in the center and add the eggs, olive oil, and salt. Gradually mix until a
dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Prepare the Filling: In a bowl, mix ricotta, lemon zest, Parmesan, salt, and black pepper. Set aside.
Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and black pepper. Roast for 15 minutes until softened.
Roll & Fill Ravioli: Roll out the pasta dough into thin sheets. Spoon small amounts of filling onto one sheet, leaving space between. Place another sheet over
the top, press around the filling, and cut into ravioli squares. Seal edges with a fork.
Cook the Ravioli: Boil salted water and cook ravioli for 2-3 minutes until they float.
Assemble & Serve: Melt butter in a pan, add roasted tomatoes and basil. Toss the ravioli in the pan and serve topped with Parmesan cheese.
Prep Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
1. Make the Dough: On a large, clean work surface, create a mound with the flour. Form a deep well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gradually incorporate the flour from the inner walls of the well until a shaggy dough forms. Knead vigorously for 8-10 minutes until smooth and elastic. Wrap in plastic and rest.
2. Prepare Components: While the dough rests, mix all filling ingredients in a bowl. Halve the cherry tomatoes, toss with oil, salt, and pepper, and roast on a baking sheet at 400°F for 15 minutes.
3. Roll and Form: Cut the rested dough into four pieces. Using a pasta machine or rolling pin, roll one piece into a thin, translucent sheet. Place teaspoon-sized mounds of filling in neat rows, leaving 1-inch gaps. Brush water around each mound. Carefully drape a second sheet over top. Press down firmly around each filling pocket to seal, pushing out air bubbles. Use a ravioli cutter or knife to cut individual squares. Seal edges with a fork.
4. Cook and Serve: Bring a large pot of generously salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float. Meanwhile, melt butter in a large skillet, add roasted tomatoes and basil. Gently toss the drained ravioli in the sauce and serve immediately.
Serving Suggestions
Plate the ravioli with the buttery tomato-basil sauce spooned over the top. Finish with a generous sprinkle of grated Parmesan cheese. For a complete meal, serve alongside a simple arugula salad with a lemon vinaigrette and crusty bread to soak up the sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly.
How-to Summary
Create a flour well, add wet ingredients, and knead into a smooth dough. Rest dough for 30 minutes. Mix ricotta, lemon zest, Parmesan, salt, and pepper for the filling. Roast halved cherry tomatoes with oil and seasoning. Roll dough thin, add filling mounds, cover with a second sheet, cut into squares, and seal. Boil for 2-3 minutes until they float. Toss cooked ravioli in a pan with melted butter, roasted tomatoes, and fresh basil. Garnish with Parmesan and serve.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the wrapped pasta dough can be refrigerated for up to 24 hours. Let it come to room temperature for 30 minutes before rolling.
What if I don’t have a pasta machine? A rolling pin works perfectly. Aim for a thickness of about 1/16th of an inch. The sheet should be slightly translucent.
How do I prevent the ravioli from bursting during cooking? Ensure edges are tightly sealed and avoid overfilling. Most importantly, press out all air pockets around the filling before cutting.
Can I freeze the ravioli? Absolutely. Freeze uncooked ravioli in a single layer on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the cooking time.
What’s a good substitute for ricotta? Whole-milk cottage cheese (drained and blended until smooth) or a fresh goat cheese can be used for a different flavor profile.
Common Mistakes to Avoid
- Not resting the dough: Skipping the 30-minute rest makes the dough elastic and difficult to roll out thinly.
- Overfilling the ravioli: This is the primary cause of bursting. Use only a teaspoon of filling per ravioli.
- Forgetting to salt the pasta water: It should taste like the sea. This is your only chance to season the pasta itself.
- Overcrowding the pot: Cook ravioli in batches to prevent sticking and ensure even cooking.
- Rushing the sealing process: Press firmly around each filling pocket to create a strong seal, using water or egg wash if needed.
Conclusion
Homemade lemon ricotta ravioli with roasted tomatoes is a rewarding culinary project that delivers incredible flavor. While it requires patience and attention to detail, the process is straightforward. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality dish that impresses with its fresh, vibrant taste and delicate texture. The combination of creamy lemon filling, sweet roasted tomatoes, and rich butter sauce is truly unforgettable.
