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
