Sweet Ricotta Ravioli
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A Note from Feedfeed
These soft clouds of ravioli are stuffed with sheep's milk rictotta, lemon zest and marjoram, a cousin to oregano. If you're looking for a fun weekend cooking adventure, these little pillowy pastas are the way to go!
- Recipe Card
Recipe Card
For the Dough
ingredients
- 7 ounces 00 Flour
- 2 eggs
For the Filling
ingredients
- 11 ounces sheep's milk ricotta
- 2 1/2 ounces sugar
- 1 egg yolk
- 1/2 lemon, zested
- 1 teaspoon rum
- pinch of cinnamon
- pinch of marjoram
For the Dough
Method
Step 1
Add the flour onto a clean workspace. Make a well in the middle of the flour and add the eggs into the well. Combine both together with fingertips or a fork.
Step 2
Once a shaggy dough has formed, knead the dough until the outside skin of the dough is smooth, 5-10 minutes.
Step 3
Cover the dough tightly in plastic wrap and let rest for at least 30 minutes.
For the Filling
Step 1
In a medium mixing bowl, combine all ingredients. Refrigerate until ready for use.
For Assembly and Cooking
Step 1
Once the dough has rested, roll out the dough 1/4-inch thick.
Step 2
Add 1 1/2 tablespoons of filling every 4 inches lengthwise, on one half of the dough. Fold over the remaining half of the pasta sheet, pushing out any air pockets, and then firmly push the ends closed to seal. Cut the ravioli with a pasta cutter of your choice.⠀
Step 3
Bring a large pot of salted water to a boil. Add the ravioli and reduce to a simmer. Once the ravioli are floating, remove with a spider or colander, 4-5 minutes.
Step 4
Serve sweet with a bit of sugar and a pinch of cinnamon, or savory with a simple tomato sauce and a generous amount of grated pecorino.