Recipe courtesy of Michael Symon
Lemon-Ricotta Ravioli with Cacio e Pepe Sauce
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 516
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 352 mg
- Sodium
- 444 mg
This is Lizzie’s favorite filled pasta tossed with her favorite sauce. A classic cacio e pepe (cheese and pepper) sauce doesn’t have lemon, but to me adding it just makes it sing.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 516
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 352 mg
- Sodium
- 444 mg
Ingredients
Directions
Special equipment:
a pasta rolling attachment for your mixer or a pasta machine- Add the flour, egg yolks and 1 tablespoon of the olive oil to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is just combined. Add water a tablespoon at a time until the dough comes together. Switch to the dough hook. Knead the dough on medium speed in the mixer until the dough is one solid, smooth piece, 4 to 6 minutes (you can also knead it by hand). Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- To make the filling, mix together the ricotta, Parmigiano-Reggiano, lemon zest, nutmeg, 2 tablespoons of the olive oil and salt and pepper to taste. Transfer the mixture to a piping bag and set aside.
- After the dough has rested, set up a pasta rolling attachment on your mixer or prepare a pasta machine. Divide the dough into four pieces. Take one piece of dough (keeping the others covered) and flatten it with your hands. If the dough feels very dry, dampen the surface with a few drops of water using your fingers or a pastry brush. Starting with the widest setting, pass the dough through the rollers two or three times or until the dough begins to become pliable. Narrow the rollers by one setting and roll each piece through it once. Continue narrowing the rollers and rolling the pasta through each consecutive setting once until the dough has reached the second thinnest setting (about 1/16th of an inch). Do the same for the remaining pieces.
- Lay out a sheet of pasta and fold it over longways to mark a halfway point. Unfold the sheet and pipe 1 tablespoon of filling every 2 1/2 to 3 inches apart on one half of the sheet. Brush around the filling with a pastry brush dipped in water. Fold the other half over to enclose the filling. Cut with a pasta cutter to your desired shape. You can use a circular cutter or cut the ravioli into squares. If you have a ravioli mold you can use it too. Continue until all the pasta dough and filling is used.
- Transfer the ravioli to a sheet tray dusted with semolina flour to prevent sticking until ready to cook. (The ravioli can also be frozen for up to a month; you can cook them straight from frozen, no need to thaw them.) To cook, bring a pot of salted water to a boil. Add the ravioli and cook them until they float, about 3 minutes. Reserve 6 to 8 ounces (3/4 to 1 cup) of pasta water.
- Place a large skillet on the grill or stovetop over medium heat. Toast the coarse black pepper for 1 minute, then move the skillet to indirect heat if you’re using a grill. Add the lemon juice and a ladleful of the reserved pasta water. Whisk in the Pecorino-Romano off the heat vigorously. Add the cooked ravioli and toss to coat in the sauce. Thin the sauce with a little more pasta water if needed. Finish with the remaining 2 tablespoons olive oil. Serve immediately.
