Ricotta & Lemon Ravioli

Using the Kenwood Elite Chef Stand Mixer we made handmade ravioli with a tangy ricotta and lemon filling. We also added some basil to make it pop and finished the dish with some brown butter and chives.

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Ricotta & Lemon Ravioli

Yield: 6-9

Author: Traditional, but not

Prep time: 30 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 40 M

Ingredients

Dough

• 400 g AP flour
• 4 eggs
• 10 g salt
• 1-2 Tbsp olive oil
• butter (optional)
• chive (optional)

Filling

• 500 g Ricotta
• Zest of 1 lemon
• splash of fresh lemon juice
• fresh basil (optional)
• 5 g salt

Instructions

Dough, Filling

1. To start the dough first add flour to your Kenwood mixing bowl, then eggs and salt.
2. Start bending the ingredients with the dough hook attachment for about 2-3 minutes on a low speed to get them loosely combined. Scrape dough off the hook and start kneading again on a higher speed. Once the ingredients are well combined and the dough comes off the edges you can slow the stand mixer down again to knead the dough for another 3 minutes.
3. Once you're happy with the consistency of the dough form it into a ball and cover with olive oil. Cover with plastic wrap and set aside to rest for one hour.
4. For the filling add all ingredients to a food processor and mix till well combined. Don't add too much lemon juice otherwise the mixture is going to be too liquid. Once you're happy with the consistency set the mixture aside in a piping bag and leave it in the fridge till you're ready to fill the ravioli.
5. To make the pasta sheets divide your dough into 4 pieces. Take one dough piece and cover the other 3 to use later. Form the one dough piece into a rectangle shape and dust with flour on both sides. Then feed it through your Kenwood pasta roller attachment on the widest setting, which is normally 0. Also we recommend to have it on a high speed, so it's quicker and easier to go through. Feed it through 2-3 times before folding it again into another rectangle shape that is less wide than the pasta roller attachment. About 1,5 cm each side. Press and dust again with flour before feeding it through the pasta roller again.
6. Now we start to roll the pasta to the desired thickness by feeding the pasta through and making the setting on the Kenwood pasta roller thinner each time. We stopped at setting number 8.
7. Once you have you desired thickness cut the pasta sheet into two pieces with the same length. One for the bottom and one for the top. With a circle shaped utensil (like a drinking glas that's 6,5 cm wide) push slightly into the pasta sheet to make an indent. This will help you to figure out where the filling will go.
8. Next start piping the filling in the middle of your circles. Make sure not to add too much so you still be able to seal it. Next place the second sheet on top. Then use you glass again, dust the rim with flour and cut the pasta around the filling. Next press the outer rim of the ravioli with your finger to seal the pasta. Make sure you don't leave Andy air bubbles. We used the tip of a knife to pop the air bubble and seal the dough again. Next place the finished ravioli on a board dusted with flour till you're ready to cook it.
9. Bring a pot of salted water to a boil and cook ravioli for 1-2 minutes. Once they finished cooking you can crisp them on the bottom in a pan with butter or just use melted butter and chives as garnish at the end.