Green ravioli with fresh herb ricotta
Homemade ravioli is the perfect dish to enjoy for Sunday lunch with the family. It brings back unforgettable, happy childhood memories of when pasta was always handmade.
6 people
Preparation time
30 minutes
Filled pasta
Francesca D'Orazio
For the pasta
150 g all-purpose flour
150 g double-milled durum wheat flour 
2 medium eggs 
60 g spinach leaves 
extra flour 

For the filling
400 g cow, sheep or goat’s milk ricotta  
50 g Grana Padano PDO aged for over 16 months
2 tablespoons chopped herbs: thyme, chives, basil 
Untreated lemon peel to taste

For the dressing
60 g butter
1 cup of vegetable stock
50 g grated Grana Padano PDO aged for over 16 months
1 untreated lemon (juice and peel)
Salt to taste
For the pasta
Wash and dry the spinach well, then blitz in a blender with the flours. Add the eggs and knead thoroughly, adding more flour if needed, to make a firm pasta dough. Cover with a bowl and set aside to rest. 

For the filling
Cut the lemon peel into thin strips and plunge it into salted boiling water 3 times, changing the water each time. Strain the ricotta, add the Grana Padano PDO, the chopped herbs, a pinch of salt and two teaspoons of grated lemon peel, leaving some aside to garnish the dish.

Roll the pasta out thinly and cut in half. Arrange small heaps of filling on one sheet of the pasta, spacing them evenly (using a ice-cream scoop is a good tip) and lay the other sheet on top, pressing down firmly around each heap of filling so that the two sheets of pasta stick together. Cut each raviolo into a flower shape, using a pasta cutter. 
Begin cooking the ravioli in salted boiling water for a few minutes. In the meantime, prepare the dressing by melting the butter with the thyme and whisking it into a cream with the vegetable stock (or the ravioli cooking water) and two tablespoons of lemon juice. Remove from the heat and add the Grana Padano PDO. While the sauce is still piping hot, pour it over the ravioli, garnishing the dish with the lemon peel and herbs.