Flower Ravioli With Lemon And Herb Ricotta

Name: Flower Ravioli With Lemon And Herb Ricotta
Total time: 75
Yield: 8
Ingredients: 2 cups 00 flour, plus more for dusting; 2 teaspoons kosher salt; 3 large eggs; 3 large egg yolks; 2 tablespoons olive oil; 1 ½ cups edible flowers in a variety of colors; 1 lb whole milk ricotta, strained and pressed overnight; 4 lemons, zested; 3 teaspoons kosher salt; 1 cup freshly grated parmesan cheese; 1 tablespoon chopped fresh chives; 1 tablespoon finely chopped fresh parsley; 2 tablespoons chopped fresh basil; basil pesto or sauce of choice, for serving

Recipe by Jeremy Paige from tasty.co

Meal 1 Hr. 15 Mins.

Ingredients

8 servings

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2 cups 00 flour, plus more for dusting
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2 teaspoons kosher salt
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3 large eggs
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3 large egg yolks
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2 tablespoons olive oil
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1 ½ cups edible flowers in a variety of colors
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1 lb whole milk ricotta, strained and pressed overnight

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4 lemons, zested
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3 teaspoons kosher salt
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1 cup freshly grated parmesan cheese
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1 tablespoon chopped fresh chives
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1 tablespoon finely chopped fresh parsley
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2 tablespoons chopped fresh basil
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basil pesto or sauce of choice, for serving

Instructions

Make the pasta dough: In a medium bowl, whisk together the 00 flour and salt. Pour the flour mixture onto a clean surface and form a well in the center.
In the same medium bowl, combine the eggs, egg yolks, and olive oil. Whisk rapidly until fully combined, about 2 minutes.
Pour the egg mixture into the well of the flour mixture and use a fork to pull the dough together, working the egg mixture in a circular motion while slowly incorporating the flour around the edges of the well. Once all of the flour has been incorporated, knead the dough for 8 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the dough has rested, cut it into 4 equal portions. Use a pasta sheeter to roll the dough out, one portion at a time, starting at the widest setting and working to setting 5.
Press the edible flowers onto one half of the dough, then fold the other half of the dough over to cover the flowers. Press down gently on the dough to seal the flowers in.
Roll the dough back through the pasta sheeter, starting at setting number 3 and going to setting number 7.
Make the herb and lemon ricotta filling: In the bowl of a food processor, combine the ricotta, lemon zest, salt, and Parmesan cheese. Process for 2 minutes, until very creamy. Transfer the ricotta mixture to a large bowl and fold in the chives, parsley, and basil. Transfer the filling to a large piping bag fitted with a round tip and refrigerate until ready to use.
Assemble the ravioli: On a lightly floured surface, lay out the pasta dough. Leaving a 1-inch border at the bottom of the dough, pipe 1 teaspoon dollops of the ricotta filling along the bottom half of the pasta, spacing 1 inch apart.
Using a pastry brush, wet the bottom border of the pasta lightly with water. Fold the top half of the dough over the filling and seal along the bottom border. Using a ravioli cutter, cut the pasta into squares, leaving a ½-inch border from the filling on all sides.
Cooking the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3 minutes, until al dente. Drain pasta water.
Serve with basil pesto or your preferred sauce.
Enjoy!