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Ricotta & Parmesan ravioli
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Total Time:
1 hour 30 minutes
Rich ricotta and egg yolk-filled ravioli with gooey centers, paired with crispy pancetta.
Ingredients:
  • ½ x royal pasta dough
  • 70 g Parmesan cheese plus extra to serve
  • 100 g ricotta cheese
  • 6 medium free-range eggs
  • 100 g unsalted butter
  • 1 lemon
  • 100 g frisée
  • extra virgin olive oil
  • 6 slices higher-welfare prosciutto
Instructions:
  • Prepare the royal pasta dough and let it rest for 30 minutes. Grate 50g of Parmesan and mix it with the ricotta, then season with sea salt and black pepper. Transfer the mixture to a piping bag and chill in the fridge. Roll out the dough to 1mm thickness following the rolling-out instructions. Lay the dough sheets on a clean surface and pipe a 5cm wide ring of ricotta about 2.5cm away from the edge of the pasta. Place the egg yolk in the center of the ricotta circle. Continue piping 4 more rings of ricotta, each 5cm apart. Brush water on the exposed pasta and cover with the second pasta sheet. Press gently around the filling to seal edges and cut out circle-shaped ravioli using a 10cm round cutter. Ensure edges are sealed, adding more water if necessary. Place the ravioli on a tray dusted with semolina and repeat for the remaining dough. Boil salted water in a large pan, then simmer. Cook the ravioli in batches for 4 minutes or until they float. Melt butter in a frying pan over medium heat, add lemon zest, lemon juice, and pepper. Transfer cooked ravioli to the butter sauce with a slotted spoon and add pasta water and Parmesan. Repeat with remaining ravioli. Toss frisée with lemon juice, oil, prosciutto, and pepper. Serve the ravioli on plates with the frisée salad and top with Parmesan. Enjoy!

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