Homemade Lemon Ricotta and Chive Ravioli
Looking to use those beautiful fresh spring herbs in some way? How about a light and relatively easy pasta dish.
What You’ll Need?
For The Pasta Dough
5 medium eggs
2 Cups of Flour (I used all purpose but there is an ongoing debate about which flour is best to use)
1 Tablespoon of olive oil
pinch of salt
For the Filling
1/2 container (about 1 cup) ricotta
1 Tablespoon of lemon juice
Fresh Chives (You can buy fresh chives from out shop page)
Also
Butter and Greenwood Farms Garlic Salt for tossing pasta.
What to Do
This is not a quick recipe. Begin by making the dough 5 hours before you plan on eating.
create a well with the flour and crack all 5 eggs and olive oil into the centre with a pinch of salt
slowly fold the flour edges into the egg oil and salt well mix well.
work/mix the dough until you have a dough that isnt sticky or dry it should feel like soft leather. You can also mix the dough in a stand mixer.
wrap the dough in plastic and leave in fridge for at least 1 hour. I like to leave it 4-5 hours.
once the dough has had its time in the fridge take it out and divide it into 2 inch chunks and roll out or use pasta machine.
I use the pasta machine and work it from the largest to the lowest (on the kitchen aid attachment i use 1 then 2 then 5)
Do not worry if dough is rippling or tearing. as you work it the gluten will become stretchy and it should begin to look like pasta. This usually takes me about 5-10 min of working on the first setting. If the dough is too wet fold flour into dough.
combine all filling ingredients in a bowl
Fold your sheet of pasta in half the unfold creating a line in the middle.
Use ravioli cutter or cookie cutter for shape and fill with a teaspoon of filling.
Once you have created the ravioli bring a pot of water to a rolling boil and cook ravioli for 3-5 min. Fresh pasta cooks much faster.
Heat a pan up with butter and pinch of salt and lightly toss cooked pasta.
Serve topped with a dollop of ricotta filling mixture.
Enjoy.
