Description
For the Ravioli Dough:
2 cups all-purpose flour
2 large eggs
1 tbsp olive oil
½ tsp salt
2-3 tbsp water (as needed)
For the Filling:
1 cup ricotta cheese
¼ cup grated Parmesan cheese
1 tbsp lemon zest
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
For the Roasted Cherry Tomatoes:
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 clove garlic, minced
Salt and black pepper to taste
¼ tsp red pepper flakes (optional)
For Serving:
2 tbsp butter
2 tbsp fresh basil, chopped
Extra Parmesan cheese for garnish
Directions:
Make the Dough: On a clean surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, slowly mix
the eggs into the flour. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and rest for 30 minutes.
Prepare the Filling: In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Mix well and set aside.
Roast the Tomatoes: Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, salt, black pepper, and red pepper flakes. Spread on a
baking sheet and roast for 15-20 minutes until soft and slightly caramelized.
Assemble the Ravioli: Roll out the pasta dough into thin sheets. Place small scoops of the ricotta filling about 1 inch apart on one sheet. Lay another sheet
over the top, pressing around the filling to seal. Cut into ravioli shapes using a knife or ravioli cutter.
Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3-4 minutes, until they float to the surface. Remove with a
slotted spoon.
Finish the Dish: In a pan, melt butter over medium heat. Add the cooked ravioli, tossing gently. Serve topped with roasted cherry tomatoes, fresh basil, and
extra Parmesan.
Prep Time: 40 minutes Cooking Time: 20 minutes Total Time: 1 hour Kcal: 320 per serving Servings: 4 servings
