FORK IN THE KITCHEN

Fall head-over-heels for the fresh semolina pasta that’s filled with a mixture of ricotta and parmesan cheese, mixed with fresh basil, lemon zest, and nutmeg. This delicate, light, cheesy filling is simple and well-balanced.

Combine ricotta, mozzarella, basil, lemon zest.

Prepare homemade pasta dough and roll it into a rectangle.

Roll the dough and place dollops of the filling on one half, then fold and press.

Trim off any excess dough and cut out the ravioli pockets.

Boil the ravioli in salted water for 2 minutes, or until floating.

Remove from pasta water and toss in yoursauce. Then, enjoy immediatley.

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