John Myers
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Ravioli with Lemon and Ricotta Filling in Thyme Butter
The perfect ravioli with lemon and ricotta filling in thyme butter recipe with a picture and simple step-by-step instructions.
pasta dough
- 250 g Wheat flour
- 50 g Durum wheat semolina
- 2 Pc. Eggs
- 2 Pc. Egg yolk
- 1 pinch Salt
- 3 tbsp Oil
- 2 tbsp Water
filling
- 300 g Ricotta
- 60 g Freshly grated Parmesan
- 1 Pc. Organic lemon
- Salt and pepper
Thyme butter
- 300 g Butter
- 2 Pc. Shallots
- 1 Pc. Garlic cloves
- 6 Pc. Sprigs of thyme
- Process all the ingredients for the pasta dough in a food processor with the dough hook to a smooth dough. Knead the dough vigorously several times with floured hands, shape it into a ball, wrap it in cling film and let it rest in the refrigerator for at least 1 hour.
- For the filling, wash the thyme and pluck the leaves. Rub the zest of the lemon. Mix the whole thing with the ricotta and Parmesan and season with salt and (white) pepper.
- Halve the pasta dough, wrap one half in foil again and set aside until further processing.
- Dust the other half of the dough lightly with flour and turn it several times through the rollers of the pasta machine on the 1st stage. Then roll out the dough from level 1 to 6 into a 120 cm long dough sheet. Turn the dough sheet a second time on the 6th level.
- Use a round object to cut circles out of the pasta dough. Place the filling on a circle with a tablespoon, then place another circle of dough on top. Press the edges together well.
- Bring the water to the boil in a large saucepan and then reduce the temperature until the water just boils. Carefully add the ravioli to the water and let it cook. Caution: It always takes longer than you think!
- In the meantime, finely dice the shallots and garlic. Melt the butter in the pan and fry the shallots, garlic and thyme in it or let it steep in the butter. Fry the ravioli briefly in the butter and then serve.
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