This Is How to Make Mezzaluna Ricotta Ravioli

• khẩu phần: Serves 2

Nguyên liệu

Every time I go back home to Italy, I spend a day together making ravioli with my mum. Making ravioli requires a bit of effort but the result is totally worth it. When we make them we always make a big batch and freeze them so they're ready for the next special event and to share with family and friends. Give these ravioli a go and I promise you, they will be a hit every time!

Ad - I served the ravioli in a delicious @muttipomodorouk tomato and garlic pasta sauce. Mutti uses a special type of garlic for this sauce called Aglio di Voghiera, which is found in a small town in Emilia Romagna. It's known for having a mild, sweet, and delicate flavour rather than a pungent, bitter one, making it the perfect match for these ravioli.

Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio)

For the pasta dough:

200g 00 flour

2 medium egg

For the filling and the sauce:

1 x 400g @muttipomodorouk tomato and garlic pasta sauce

250g fresh ricotta, well-drained

Zest of ½ lemon

5g finely chopped fresh basil leaves

Grana Padano cheese, to taste

Fine sea salt

Freshly ground black pepper