Description
For the Ravioli Dough:
2 cups all-purpose flour
2 large eggs
1 tbsp olive oil
½ tsp salt
Water, as needed
For the Filling:
1 cup ricotta cheese
Zest of 1 lemon
¼ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
For the Roasted Cherry Tomatoes:
1 ½ cups cherry tomatoes, halved
1 tbsp olive oil
1 clove garlic, minced
Salt and black pepper to taste
For Serving:
2 tbsp unsalted butter, melted
¼ cup fresh basil, chopped
Extra Parmesan cheese for garnish
Directions:
Prepare the Ravioli Dough: On a clean surface, make a well in the flour. Add eggs, olive oil, and salt. Gradually mix until a dough forms. Knead for 5-7
minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Make 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, garlic, salt, and pepper. Spread on a baking sheet and roast for 15-20
minutes until soft and slightly caramelized.
Assemble the Ravioli: Roll out the dough into thin sheets. Place small spoonfuls of filling on one sheet, cover with another sheet, press edges to seal, and
cut into ravioli shapes.
Cook the Ravioli: Boil a pot of salted water. Cook ravioli for 2-3 minutes until they float.
Finish & Serve: Toss cooked ravioli with melted butter, roasted tomatoes, and fresh basil. Garnish with extra Parmesan. Serve warm.
Prep Time: 30 minutes Resting Time: 30 minutes Cooking Time: 20 minutes Total Time: 1 hour 20 minutes Kcal: 380 per serving Servings: 4 servings
