As mentioned in my Matcha Granola post, Christmas is around the corner, why not share with you a recipe you can easily make! It looks pretty damn festive too if I may say so my self. This dish reminds me of a wonderful little pasta place in Leiden, called Bocconi. I first tasted this ravioli there and we fell in love with it instantly. Their chocolate cake is too die for. That inspired me to make this dish. I love simplicity and thats what makes it perfect. A nice subtle balance of flavors. Sometimes its more fun to do something together, and Judith from My Foodblog and I had a lot of fun cooking together and made this wonderful dish together. Hope you’ll enjoy it just as much as we did. You can serve it as a starter or as a main, all up to you and equally good. And n o you don’t need a pasta machine, just some patience.
Oh and for my table decoration, I used some amazing linnen and christmas ornaments from Dille and Kamille. Love love love their Christmas ornaments this year!
Recipe for Lemon Ricotta Ravioli served with some sage butter
For the Ravioli dough ~ 25 raviolis
200 ml water
250 gr flower
1 TBsp olive oil
Flower – extra for dusting
Place the flour on a flat dry surface.
Make a hole in the middle and pour the olive oil and hot water into it.
Knead to obtain a compact, firm dough.
If your dough is too sticky, add some more flower.
Cut up your dough into 4 equal parts.
Take a baking tray, some baking paper and dust it with some flower, put aside.
Take a piece of dough and use a rolling pin to roll out the dough into a 3 mm thin sheet.
Divide the dough in to halves.
On one half of the dough you put teaspoons of the ricotta mixture with enough spacing between them.
Put the other half of the dough on top of the other half of dough to “close” your raviolis.
Use a cookie cutter or a glass to cut around the ravioli mixture.
Close the edges by using a fork.
Place on the flower dusted baking paper and cover with a tea towel.
Repeat this procedure with the rest of the dough.
For the ravioli filling
250 gr Ricotta
Zest from 1 lemon
Salt and pepper
1/2 EGG – mixed
First combine, ricotta and lemon zest.
Flavor with some salt and pepper and taste. Add more if needed.
Now put in the 1/2 egg mixture and combine ingredients until they’ve formed a smooth paste.
For the sage butter
8 sage leafs
50 gr butter
In a sauce pan add in the sage leafs and slowly heat up the butter and mix well.
Final steps and then your good to go:
I a pan boil water with some salt.
Add in the raviolis till they float to the surface.
Drizzle with the sage butter and finish of with some grated Parmigiano cheese.