Name: Ravioli Pesaresi (Ravioli in the Pesaro Style)
Yield: Serves 6
Cuisine: Italian
Ingredients: tomato sauce or melted butter, to serve; grated rind of 1 large unwaxed lemon; sea salt and ground black pepper; 50 g/2 oz/2 tbsp fine semolina, plus extra for dusting; 350 g/12 oz fresh ricotta cheese; about 400 g/14 oz/3½ cups plain/all-purpose flour; 1 egg yolk; 4 eggs; 500 g/1 ¼ lb spinach, cooked and finely chopped; 115 g/4 oz/1 ¼ cups freshly grated mild pecorino cheese

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Ravioli with a ricotta cheese and spinach filling exist in most parts of Italy where fresh pasta is featured. There are many variations on this recipe - meat or other kinds of cheese can be added to the filling mixture, and instead of spinach, Swiss chard can be used, or it could even be substituted by fresh young nettles. In Le Marche, it is the addition of lots of tangy lemon rind that gives a fresh boost to the flavour. Lemons grown in the coastal areas of Italy always have an especially