Simple ricotta ravioli filling
Servings: 4 people
Ingredients
- 250 g Ricotta
- 40 g Parmesan finely grated
- 1 tbsp lemon juice
- Zest of a lemon
- ΒΌ tsp black pepper
- Salt to taste
Instructions
- Drain any moisture from your ricotta if it has any and place in a bowl.
- Give it a good stir to smooth out the texture. You could also put in a mini food processor which whips it slightly.
- Add the parmesan, pepper, lemon juice and zest and mix well.
- Season with salt to taste.
- Transfer to a piping bag (or just cover the bowl) and place it in the fridge until ready to use.
- Use heaped teaspoons in your desired ravioli shape. See above for suggestions.
Notes
- Use my Easy Homemade Pasta Dough, it's perfect. I also have a guide for Homemade Ravioli to get you started.
- I like to use any kind of ravioli filling in piping bag. It's so much cleaner and easier to pipe small dollops rather than using a spoon. Do whatever you are comfortable with.
- It pays to let this filling firm up in the fridge, even for 30 mins. Makes the ravioli easier to shape.
- Use this as a base to add other flavours. Some pesto, fresh herbs, get creative!