Use our basic pasta dough by Kate Belcher to make this ravishing ravioli made of ricotta and basil. It's suitable for vegetarians too.
Ingredients
- Make the basic dough
- 350g ricotta
- 50g grated Parmesan
- the grated zest of 1 lemon
- 1 beaten egg
- 15g chopped fresh basil
Method
- 1. Make the basic dough, rest and roll out into 2 long, wide strips.
- 2. Mix 350g ricotta, 50g grated Parmesan, the grated zest of 1 lemon, 1 beaten egg and 15g chopped fresh basil.
- 3. Dot 6 piles of filling along one side of each pasta strip and brush around the filling with water. Fold over the pasta and press around each filling pile to seal and expel any air.
- 4. Using a crinkled pastry cutter, cut into 12 ravioli.
- 5. Boil for 4-5 minutes, until al dente. Drain. Drizzle with olive oil and scatter with basil and Parmesan shavings.