Lemon ravioli

Ingredients for 4 servings:

• 300 g flour
• 2 eggs
• 1 tbsp olive oil, best
• some sea salt
• 1 ½ lemon(s), untreated
• 300 g ricotta, fresh
• 1 egg(s)
• 50 g cheese, freshly grated Pecorino or Parmesan
• 2 tbsp liqueur (Limoncello)
• some sea salt
• some pepper
• 1 bunch mint, fresh
• 80 g butter
• some cheese, freshly grated Pecorino or Parmesan to sprinkle on top

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Dumplings with ricotta and lemon filling

For the dough, knead the flour with the eggs, oil, and 1 level teaspoon of salt. Add a little water if necessary. Wrap the dough in a cloth and let it rest for 30 minutes. For the filling, wash the lemons in hot water, dry them, and finely grate the zest. Mix the ricotta with the lemon zest, the egg, the cheese, and if using the limoncello, and season with salt and pepper. Knead the dough again and divide it into portions. Roll out into thin sheets, either by hand or with a pasta machine. Top half of the sheets with 1 teaspoon of the filling, leaving 4 cm between each half. Fold the remaining sheets over the dough and press them between the filling. Cut out ravioli with a pastry wheel. Spread out on kitchen towels and let dry slightly, if necessary. Bring plenty of water to a boil. Wash the mint, tear the leaves into smaller pieces. Add salt to the water, add the ravioli, and cook for 3-4 minutes, depending on how fresh they are. Melt the butter to serve. Add some mint leaves to the mixture. Drain the ravioli, arrange on warmed plates, and sprinkle with fresh mint. Spread the mint butter on top. Serve the cheese separately.