Ricotta and Herb Ravioli

Name: Ricotta and Herb Ravioli
Yield: Serves 4
Ingredients: 3 large free-range eggs, plus 6 egg yolks; 1 tablespoon finely chopped fresh mint leaves; 3 tablespoons finely chopped fresh marjoram leaves; 75 g finely grated fresh Parmesan cheese (not the stuff in tubs); 450 g good-quality ricotta cheese; 2 handfuls of pine nuts (about 75g); Parmesan cheese, for grating at the end; ground black pepper; 1 teaspoon flaked sea salt; 2-3 tablespoons very fine semolina, extra for dusting; 500 g 400’ pasta flour or a mixture of pasta flour and very fine semolina; 4-5 tablespoons extra virgin olive oil; finely grated rind of ½ unwaxed or well-scrubbed lemon; flaked sea salt and ground black pepper; 6 new-season garlic cloves (3 if older); 2 tablespoons finely chopped fresh basil leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This is most delicate while at the same time heady with herbs. I love making ravioli; it’s a meditation and the pale pasta and oil are truly beautiful in the warm rays of the sun at lunchtime.

Ingredients

3 large free-range eggs, plus 6 egg yolks
500 g 400’ pasta flour or a mixture of pasta flour and very fine semolina

Lunch
Vegetarian

Method

To make the pasta, beat the eggs and egg yolks in a jug. (This is so that when put in the food processor the egg yolks won’t streak the dough.) Put the flour in a food processor. With the motor running, slowly add the eggs. Mix until the dough forms a ball. If it appears too dry, add a few drops of water. It should not be tacky - more like children’s playdough. Wrap the pasta in clingfilm and a