Description
For the Ravioli:
2 cups all-purpose flour
2 large eggs
1/2 tsp salt
1 tbsp olive oil
2 tbsp water (if needed)
For the Filling:
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tbsp fresh basil, chopped
1 tsp lemon zest
1/4 tsp salt
1/4 tsp black pepper
For the Parmesan Cream Sauce:
1 tbsp butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Directions:
Prepare the Pasta Dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add salt and olive oil, and mix
gradually, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
Make the Filling: In a bowl, mix ricotta, Parmesan, basil, lemon zest, salt, and pepper until well combined.
Roll Out the Pasta: Roll the dough into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of filling onto one sheet, leaving space
between each. Place another sheet over the top and press around the filling to seal. Cut into ravioli shapes using a cutter or knife.
Cook the Ravioli: Boil salted water and cook the ravioli for 3-4 minutes, or until they float. Drain and set aside.
Prepare the Sauce: In a saucepan, melt butter over medium heat. Add heavy cream, Parmesan, garlic powder, salt, and pepper. Stir until the sauce thickens
slightly, about 5 minutes.
Combine & Serve: Toss the cooked ravioli gently in the sauce, ensuring they’re evenly coated. Serve hot with extra Parmesan and fresh basil on top.
Prep Time: 30 minutes Cooking Time: 10 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings
