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Flower Ravioli With Lemon And Herb Ricotta

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1h 10min

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4 servings

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These delicate and beautiful Flower Ravioli With Lemon And Herb Ricotta are a stunning and flavorful pasta dish that's perfect for special occasions or a romantic dinner. The homemade ravioli is filled with a creamy and zesty ricotta mixture, flavored with fresh herbs and lemon zest. The ravioli is shaped into pretty flower forms, boiled until tender, and served with a simple butter sauce and a sprinkle of Parmesan cheese.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the pasta dough

In a large bowl, mix the flour and salt. Create a well in the center and crack the eggs into it. Gradually mix the eggs into the flour until a dough forms. Knead the dough on a floured surface for 5-7 minutes or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

2
Prepare the ricotta filling

In a bowl, mix the ricotta cheese, grated Parmesan cheese, salt, and black pepper until well combined.

3
Prepare the herbs

Finely chop the fresh basil and parsley leaves. Zest the lemon. Add the chopped herbs and lemon zest to the ricotta mixture and stir until evenly distributed.

4
Roll out the pasta dough

Divide the rested pasta dough into four equal portions. Using a pasta machine or a rolling pin, roll out each portion of dough into a thin sheet, about 1/16-inch thick.

5
Cut and fill the ravioli

Using a flower-shaped cookie cutter or a glass, cut out flower shapes from the rolled-out pasta dough. Place a small spoonful of the ricotta filling in the center of each flower. Brush the edges with water and place another flower-shaped pasta piece on top, pressing the edges to seal.

6
Cook the ravioli

Bring a large pot of salted water to a boil. Gently drop the flower ravioli into the boiling water and cook for 3-4 minutes or until they float to the surface. Remove the ravioli with a slotted spoon and drain well.

7
Prepare the butter sauce

In a large skillet, melt the butter over medium heat until it starts to foam and turn slightly golden brown.

8
Serve and enjoy

Divide the cooked flower ravioli among serving plates. Drizzle the brown butter sauce over the ravioli and sprinkle with the remaining grated Parmesan cheese. Serve immediately and enjoy the delicate and flavorful dish.

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