Lemon Ricotta Ravioli made by Executive Chef Bennett Hollberg at Davio's Northern Italian Steak House.
Executive Chef Bennett Hollberg demonstrates how to make Lemon Ricotta Ravioli.
Ravioli Shell -
- 2 cups flour
- 1 tablespoon salt
- 6 egg yolks
- 1 egg for egg wash
- 2 tablespoons extra virgin olive oil
- 1 pound Ricotta Cheese
- 1 lemon to zest
- 1/4 cup blanched spinach
Combine flour and salt then mix in eggs and olive oil and work into a stiff, smooth dough. Wrap the dough in plastic wrap and let rest for 30 minutes. Using a pasta roller, roll the dough in small, manageable amounts into a thin sheet (#2 on most pasta machines).
For the filling, mix ricotta cheese with fresh lemon zest and chopped, blanched spinach and season with salt and pepper.
Cut the pasta sheets into large squares and brush 2 sides with egg wash. Place as much of the ricotta cheese mixture in the middle of the square as possible, allowing you to still be able to close the ravioli. Fold the pasta sheet into a triangle shape so that the two brushed sides contact the two unbrushed sides. Press edges together gently with a fork to seal.
Cook ravioli in simmering water for about 4-5 minutes, gently remove from water and serve with your favorite marinara sauce.