Description
Delightful homemade ravioli filled with creamy ricotta cheese, infused with the luxurious essence of saffron and brightened with lemon zest and juice.
Ingredients
Scale
- Fresh pasta dough (store-bought or homemade)
- 1 cup ricotta cheese
- A pinch of saffron threads
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Egg yolk (optional, for sealing ravioli)
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions
- Infuse the Saffron: Steep saffron threads in warm water for 10 minutes.
- Mix the Filling: Combine ricotta, lemon zest, juice, saffron with infusion, Parmesan, salt, and pepper until smooth.
- Chill the Filling: Cover and chill for 30 minutes.
- Roll Out the Dough: Roll out the pasta until thin.
- Shape the Ravioli: Place filling on pasta, brush with water/egg yolk, fold, and cut into squares.
- Dust the Ravioli: Sprinkle flour to prevent sticking.
- Boil: Cook in salted water for 3-4 minutes until they float.
- Prepare the Sauce: Sauté garlic in olive oil, and add spinach or herbs.
- Serve: Plate ravioli, drizzle with sauce, and garnish with Parmesan and herbs.
Notes
For a creamier filling, consider substituting mascarpone for ricotta.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: ravioli, homemade pasta, Italian cooking, saffron, ricotta, lemon