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.

I just made this recipe last night as well as your pasta dough and it was fantastic! Definitely making it again! -Rachael


Combine ricotta, mozzarella, basil, and lemon zest. Be sure to taste test for salt, and start small with the lemon if needed.

Prepare homemade pasta dough and roll it into a rectangle. Or, skip this step and buy store-bought fresh pasta.

Once rolled thin, place a dollop of filling spaced about 1 inch apart on one side of the pasta sheet.

Fold the pasta sheet over and press gently around the filling to create the "pockets".

Trim off any excess dough and use a pizza cutter or pasta wheel to cut out the ravioli squares.

Boil the ravioli in salted water for 2-3 minutes, or until floating. Do this in batches to not overcrowd the pot.

Remove ravioli from the pasta water and toss in your sauce. Then, enjoy immediately.

Make it for a fun date night in the kitchen, or holiday dinner!