RAVIOLI DI RICOTTA E LIMONE/ LEMON AND RICOTTA RAVIOLI/ RAVIOLI DE RICOTTA Y LIMÓN

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese provides a similar creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is a budget-friendly alternative.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is a lower-calorie option, while vegetable oil can be more affordable.

Make the ravioli dough by combining flour and eggs until a smooth consistency is achieved.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

In a bowl, mix ricotta cheese, grated parmesan cheese, egg, nutmeg, salt, and black pepper until well combined.

Roll out the rested dough into thin sheets using a pasta machine or rolling pin.

Cut the dough into squares or circles, depending on your desired ravioli shape.

Place a small spoonful of the ricotta mixture in the center of each dough square.

Moisten the edges of the dough with water, then fold over to create a pocket, sealing tightly.

Bring a large pot of salted water to a boil and gently add the ravioli.

Cook the ravioli for 3-4 minutes or until they float to the surface, indicating they are done.

In a skillet, heat olive oil and sauté garlic and onion until fragrant and translucent.

Add tomato sauce to the skillet and simmer for a few minutes.

Drain the ravioli and add them to the sauce, gently tossing to coat.

Serve the ravioli topped with fresh basil and a drizzle of olive oil.

Cooking Techniques

Spice Level:

Allergens