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A classic Italian handmade pasta dish featuring a creamy ricotta filling brightened with lemon zest and fresh mint, served in a simple yet elegant butter and lemon sauce.
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Prepare the filling with ricotta, lemon juice, zest, Parmesan, and chopped mint. → Roll out the pasta dough into thin sheets using a pasta machine. → Place filling dollops on the pasta, fold, press out air, and seal. → Cut into individual ravioli and boil in salted water. → Toss the cooked ravioli in a pan with butter, mint, lemon juice, and pasta water to finish.
Prepare the filling with ricotta, lemon juice, zest, Parmesan, and chopped mint. → Roll out the pasta dough into thin sheets using a pasta machine. → Place filling dollops on the pasta, fold, press out air, and seal. → Cut into individual ravioli and boil in salted water. → Toss the cooked ravioli in a pan with butter, mint, lemon juice, and pasta water to finish.
A classic Italian handmade pasta dish featuring a creamy ricotta filling brightened with lemon zest and fresh mint, served in a simple yet elegant butter and lemon sauce.
Prepare the filling by mashing 200g of ricotta in a bowl with a fork until smooth. Season with flaky salt and pepper.
Roll a yellow lemon to release the juices, cut it, and squeeze about half a lemon's juice into the ricotta. Add the zest of a green lemon for fragrance.
Grate some Parmesan cheese into the mixture. Finely chop fresh mint leaves and mix everything together thoroughly.
Dust the workspace with rice flour. Take your prepared pasta dough (made with 1 egg per 100g flour) and flatten it with your palm.
Feed the dough through a pasta machine, starting at the widest setting and gradually decreasing the gap until you have a thin, long sheet of pasta.
Use rice flour for dusting as it prevents the pasta dough from sticking better than regular flour.
When sealing the ravioli, it is crucial to press out all the air; otherwise, they may burst during boiling.
Use a bit of the starchy pasta water in the sauce pan to help the butter and lemon juice emulsify into a silky coating.
Fresh pasta cooks very quickly, so have your sauce ready before the pasta goes into the water.
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