Homemade Ravioli with Ricotta, Lemon Zest, Pistachios, and Mint

 

Homemade Ravioli with Ricotta, Lemon Zest, Pistachios, and Mint

A refreshing and delightful recipe that’s perfect for summer, these homemade ravioli are filled with creamy ricotta, Parmigiano Reggiano, and a medley of bright flavors like lemon zest, pistachios, and mint. Served with fresh sautéed zucchini, this dish is sure to impress!

Ingredients

For the Pasta Dough:

  • 100g semolina flour

  • 50g egg (approximately 1 medium egg)

  • 1 tablespoon olive oil

For the Filling:

  • 200g ricotta cheese

  • 50g grated Parmigiano Reggiano

  • Zest of 1 lemon

  • 2 tablespoons finely chopped pistachios

  • 1 tablespoon chopped fresh mint

  • Salt and pepper to taste

For the Sautéed Zucchini:

  • 2 medium zucchini, thinly sliced

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • Optional: Fresh basil leaves for garnish

Instructions

  1. Make the Pasta Dough:

    • In a bowl, mix the semolina flour, egg, and olive oil until a dough forms.

    • Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.

    • Wrap in plastic wrap and let it rest at room temperature for 30 minutes.

  2. Prepare the Filling:

    • In a medium bowl, combine ricotta, Parmigiano Reggiano, lemon zest, pistachios, and mint.

    • Season with salt and pepper to taste. Set aside in the refrigerator.

  3. Roll Out the Dough:

    • Using a pasta machine or rolling pin, roll the dough into thin sheets.

    • Cut the sheets into even rectangles or circles for ravioli.

  4. Assemble the Ravioli:

    • Place a teaspoon of filling onto one sheet of pasta, leaving about 1 inch of space between each mound.

    • Brush the edges with water and lay another sheet of pasta over the top.

    • Press around the filling to seal, then cut into individual ravioli using a pastry cutter or knife.

    • Ensure the edges are tightly sealed to prevent leaks.

  5. Cook the Ravioli:

    • Bring a pot of salted water to a gentle boil.

    • Cook the ravioli for 3–4 minutes or until they float to the surface. Remove with a slotted spoon.

  6. Prepare the Sautéed Zucchini:

    • Heat olive oil in a large skillet over medium heat.

    • Add minced garlic and cook until fragrant, about 1 minute.

    • Add zucchini slices, season with salt and pepper, and sauté until tender and slightly golden, about 5–7 minutes.

  7. Serve:

    • Plate the cooked ravioli and top with sautéed zucchini.

    • Garnish with fresh basil leaves, a drizzle of olive oil, and a sprinkle of grated Parmigiano Reggiano if desired.

Tips for Success:

  • Resting the dough ensures elasticity, making it easier to roll out thinly.

  • Use fresh, high-quality ricotta and Parmigiano Reggiano for the best flavor.

  • Experiment with garnishes like a hint of chili flakes or a squeeze of fresh lemon juice for an extra burst of flavor.

Enjoy your summer-perfect ravioli! 🌿🍋🧀

 
Recipesbianca pinelliravioli