Meyer Lemon Ricotta Ravioli Recipes
MEYER LEMON-RICOTTA RAVIOLI
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put flour and salt in a large bowl. Add yolks, and use a fork to mix them into the flour. Turn dough out onto a floured surface, and knead for about 8 minutes or until dough is smooth. If dough seems sticky, add up to 2 tablespoons more flour. Knead dough a few times by hand to form an elastic ball, wrap it in plastic, and let rest for a half-hour.
- Stir together all ingredients for filling.
- Set up a pasta roller, and spread a large work surface with kitchen towels. Divide dough in thirds, and pass each through widest setting twice. Reduce roller width one setting, and again run each piece of dough through twice. Continue through each setting until all three pieces of dough have gone through rollers at narrowest setting (No. 7 on most pasta machines). As you work lay sheets of pasta on towels, covering them with more towels to keep them moist.
- To fill ravioli, place a teaspoonful of filling at 1 1/2-inch intervals about 1 inch from edge of one length of dough. Dip a pastry brush in water, and brush dough around filling, moistening all the way to edges. Fold dough lengthwise over filling, and press around each scoop, pushing out any air and sealing ravioli. Use a crimped pasta wheel cutter (or press down with blade of a serrated knife) to slice through dough halfway between each scoop of filling, then trim edges to create 2-inch squares. Press edges to seal completely. Dust finished ravioli with semolina or cornmeal. Cover with a kitchen towel and refrigerate for up to 1 day if not using immediately.
- For sauce, melt butter in a large skillet with lemon zest and salt and pepper to taste.
- To cook ravioli, bring a large pot of salted water to a boil. Add ravioli and cook just until very al dente, about 2 to 3 minutes. Use a slotted spoon or skimmer to scoop ravioli into a colander. Measure 2/3 cup pasta cooking water and gradually whisk it into butter sauce until it is smooth and creamy. Add ravioli, toss to coat with sauce, and simmer for 1 minute. Serve immediately, passing more Parmesan cheese at the table.
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- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball (I ended up using an extra tablespoon of olive oil to make it come together). Sprinkle some flour on a work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
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