Dive into the heart of Sardinia with this exquisite recipe for Ricotta Ravioli infused with the luxurious flavors of saffron and zesty lemon! Imagine tender, handmade ravioli bursting with creamy ricotta, elegantly dressed in a rich butter sauce that dances on your palate. This dish is not just a meal; it’s a culinary journey that will transport you straight to the sun-kissed shores of Italy. Perfect for impressing guests or treating yourself to a gourmet experience at home, these ravioli are sure to become a favorite in your kitchen. Ready to elevate your cooking game? Let’s get started!
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
Cuisine: Sardinian
Serves: 4 servings
Ingredients
- Ravioli dough
- Ricotta cheese
- Saffron threads
- Lemon zest
- Butter
- Salt
- Pepper
Instructions
- Start by preparing the ravioli dough. In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and add 2 large eggs. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- While the dough is resting, prepare the filling. In a bowl, combine 1 cup of ricotta cheese, the zest of 1 lemon, a pinch of salt, and freshly ground black pepper to taste. Mix until well combined. Set aside.
- To infuse the saffron, warm 2 tablespoons of water in a small saucepan over low heat. Add a pinch of saffron threads and let them steep for about 10 minutes. This will enhance the flavor and color of the ravioli filling.
- Once the saffron is ready, add it to the ricotta mixture and stir well to combine. Taste the filling and adjust the seasoning if necessary. Set the filling aside.
- After the dough has rested, divide it into four equal portions. Roll out one portion at a time on a floured surface, using a rolling pin or a pasta machine, until it reaches about 1/16 inch thickness.
- Cut the rolled-out dough into squares or circles, about 3 inches in diameter. Place a small spoonful of the ricotta filling in the center of each piece of dough, leaving space around the edges.
- Moisten the edges of the dough with a little water, then fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the ravioli, ensuring there are no air pockets inside. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface and are tender. Avoid overcrowding the pot; cook in batches if necessary.
- While the ravioli are cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Add the zest of 1 lemon and cook for about 1 minute until fragrant.
- Once the ravioli are cooked, use a slotted spoon to transfer them directly to the skillet with the melted butter. Gently toss the ravioli in the butter to coat them evenly.
- Serve the ravioli hot, drizzled with the buttery sauce and garnished with additional lemon zest and freshly cracked black pepper. Enjoy your delicious Sardinian Ricotta Ravioli with Saffron and Lemon!
Tips
- Perfecting the Dough: When kneading the dough, ensure it becomes smooth and elastic. This is crucial for achieving the right texture in your ravioli. If the dough feels too sticky, sprinkle a little more flour as needed.
- Infusing Saffron: For the best flavor, use high-quality saffron threads and let them steep long enough to release their vibrant color and aroma. This step is essential for a rich and fragrant filling.
- Filling Consistency: Make sure your ricotta filling is well-mixed but not overly wet. If it seems too loose, you can add a bit more ricotta or even a touch of grated Parmesan for added richness.
- Sealing Ravioli: To prevent the ravioli from opening during cooking, ensure you press the edges firmly after sealing. You can also use a fork to crimp the edges for an extra secure seal and decorative touch.
- Cooking in Batches: Don’t overcrowd the pot when cooking the ravioli. This ensures they cook evenly and prevents them from sticking together. A gentle boil is best for delicate ravioli.
- Finishing Touches: For an elegant presentation, consider garnishing your dish with fresh herbs like basil or parsley, alongside the lemon zest and cracked black pepper. A sprinkle of freshly grated Parmesan can also enhance the flavors beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
