Lemon Ricotta Ravioli, Toasted Almond Pangrattato
Lemon Ricotta Ravioli, Toasted Almond Pangrattato
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Ricotta Filling
- 1 1/2 cups whole milk ricotta cheese, drained
- 1/2 cup Parmesan cheese, finely grated
- 1 tablespoon lemon zest, packed
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Toasted Almond Pangrattato
- 1 cup Panko breadcrumbs
- 1/2 cup slivered almonds
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
For Serving
- 4 tablespoons unsalted butter
- 12 fresh sage leaves
- 1/4 cup Parmesan cheese, grated, for garnish
- 4 lemon wedges, for garnish
Instructions
- 1
Prepare the pasta dough: On a clean work surface, whisk together the all-purpose flour, semolina flour, and 1/2 teaspoon salt. Create a well in the center. In a separate bowl, whisk together the 3 large eggs, 1 large egg yolk, and 1 tablespoon olive oil. Pour the egg mixture into the well.
⏱️ 10 min - 2
Gradually incorporate the flour into the egg mixture using a fork, starting from the inside of the well and working your way out, until a shaggy dough forms. Knead the dough vigorously for 10-15 minutes until it is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour.
⏱️ 45 min - 3
Prepare the ricotta filling: In a medium bowl, combine the 1 1/2 cups drained whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tablespoon lemon zest, 2 tablespoons finely chopped fresh parsley, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix thoroughly until well combined. Cover and refrigerate until ready to use.
⏱️ 15 min - 4
Make the toasted almond pangrattato: In a large skillet, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat. Add 1 cup Panko breadcrumbs and 1/2 cup slivered almonds. Cook, stirring frequently, until golden brown and toasted, about 5-7 minutes. Add 1 minced garlic clove and 1/4 teaspoon red pepper flakes, and cook for another 1-2 minutes until fragrant. Season with 1/4 teaspoon salt. Remove from heat and set aside.
⏱️ 10 min - 5
Assemble the ravioli: Divide the pasta dough into four equal portions. Working with one portion at a time (keep the others covered), flatten it slightly and pass it through a pasta machine, starting at the widest setting. Fold the dough in half and pass it through again. Repeat, gradually decreasing the setting until you reach the desired thinness (typically setting 6 or 7 on most machines). The pasta sheet should be very thin, almost translucent.
⏱️ 30 min - 6
Lay the pasta sheet on a lightly floured surface. Place small spoonfuls of the ricotta filling (about 1 teaspoon each) about 1 1/2 inches apart on one half of the pasta sheet. Lightly brush the edges of the pasta around the filling with water. Fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to remove air pockets and seal the edges. Use a ravioli cutter or a knife to cut out individual ravioli. Repeat with remaining dough and filling.
⏱️ 30 min - 7
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the ravioli float to the surface and the pasta is al dente.
⏱️ 10 min - 8
While the ravioli cook, prepare the sage butter sauce: In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Add 12 fresh sage leaves and cook until the butter is lightly browned and the sage leaves are crispy, about 3-4 minutes. Be careful not to burn the butter.
⏱️ 5 min - 9
Using a slotted spoon, transfer the cooked ravioli directly from the boiling water to the skillet with the sage butter. Add about 1/4 to 1/2 cup of the reserved pasta cooking water to the skillet, stirring gently to emulsify the sauce and coat the ravioli. Simmer for 1 minute.
⏱️ 2 min - 10
Divide the lemon ricotta ravioli among four plates. Spoon a generous amount of the toasted almond pangrattato over each serving. Garnish with additional grated Parmesan cheese and a fresh lemon wedge. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Ravioli, Toasted Almond Pangrattato
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Ricotta Filling
- 1 1/2 cups whole milk ricotta cheese, drained
- 1/2 cup Parmesan cheese, finely grated
- 1 tablespoon lemon zest, packed
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Toasted Almond Pangrattato
- 1 cup Panko breadcrumbs
- 1/2 cup slivered almonds
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
For Serving
- 4 tablespoons unsalted butter
- 12 fresh sage leaves
- 1/4 cup Parmesan cheese, grated, for garnish
- 4 lemon wedges, for garnish
Instructions
- 1
Prepare the pasta dough: On a clean work surface, whisk together the all-purpose flour, semolina flour, and 1/2 teaspoon salt. Create a well in the center. In a separate bowl, whisk together the 3 large eggs, 1 large egg yolk, and 1 tablespoon olive oil. Pour the egg mixture into the well.
⏱️ 10 min - 2
Gradually incorporate the flour into the egg mixture using a fork, starting from the inside of the well and working your way out, until a shaggy dough forms. Knead the dough vigorously for 10-15 minutes until it is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour.
⏱️ 45 min - 3
Prepare the ricotta filling: In a medium bowl, combine the 1 1/2 cups drained whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tablespoon lemon zest, 2 tablespoons finely chopped fresh parsley, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix thoroughly until well combined. Cover and refrigerate until ready to use.
⏱️ 15 min - 4
Make the toasted almond pangrattato: In a large skillet, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat. Add 1 cup Panko breadcrumbs and 1/2 cup slivered almonds. Cook, stirring frequently, until golden brown and toasted, about 5-7 minutes. Add 1 minced garlic clove and 1/4 teaspoon red pepper flakes, and cook for another 1-2 minutes until fragrant. Season with 1/4 teaspoon salt. Remove from heat and set aside.
⏱️ 10 min - 5
Assemble the ravioli: Divide the pasta dough into four equal portions. Working with one portion at a time (keep the others covered), flatten it slightly and pass it through a pasta machine, starting at the widest setting. Fold the dough in half and pass it through again. Repeat, gradually decreasing the setting until you reach the desired thinness (typically setting 6 or 7 on most machines). The pasta sheet should be very thin, almost translucent.
⏱️ 30 min - 6
Lay the pasta sheet on a lightly floured surface. Place small spoonfuls of the ricotta filling (about 1 teaspoon each) about 1 1/2 inches apart on one half of the pasta sheet. Lightly brush the edges of the pasta around the filling with water. Fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to remove air pockets and seal the edges. Use a ravioli cutter or a knife to cut out individual ravioli. Repeat with remaining dough and filling.
⏱️ 30 min - 7
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the ravioli float to the surface and the pasta is al dente.
⏱️ 10 min - 8
While the ravioli cook, prepare the sage butter sauce: In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Add 12 fresh sage leaves and cook until the butter is lightly browned and the sage leaves are crispy, about 3-4 minutes. Be careful not to burn the butter.
⏱️ 5 min - 9
Using a slotted spoon, transfer the cooked ravioli directly from the boiling water to the skillet with the sage butter. Add about 1/4 to 1/2 cup of the reserved pasta cooking water to the skillet, stirring gently to emulsify the sauce and coat the ravioli. Simmer for 1 minute.
⏱️ 2 min - 10
Divide the lemon ricotta ravioli among four plates. Spoon a generous amount of the toasted almond pangrattato over each serving. Garnish with additional grated Parmesan cheese and a fresh lemon wedge. Serve immediately.
⏱️ 3 min