Lemon Ravioli with Ricotta

For the lemon ravioli with ricotta, make a firm pasta dough with flour, durum wheat semolina, egg, olive oil, salt and water, wrap in foil and let rest in the refrigerator for 30 minutes.

Mix the ricotta with Parmesan and pour into a piping bag. Prepare round cookie cutters, brushes and water for filling. Roll out the pasta dough thinly, cut out circles about 6 cm in diameter and spread the filling on the pasta sheets with the piping bag. Brush the edges of the dough with water. Then fold half of the pastry sheet over it and press the edge well.

Cut the lemon into thin slices and stew in the butter for a few minutes so that the butter absorbs the lemon flavor. Place the ravioli in the hot water and bring to the boil. Let sit for a minute, remove from the water with a strainer and drain well. Toss in the lemon butter, let stand briefly and dress the lemon ravioli with ricotta with the butter.

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