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Ricotta and basil ravioli
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 704
  • Fat about 43g
  • Carbohydrates about 48g
  • Protein about 30g
This is needed
This is needed for 4 people
Pasta dough
  • 2 fresh egg
  • 250 g pasta flour
  • 1 egg yolks
  • 3 tbsp olive oil
Filling
  • 1 bunch basil
  • 250 g ricotta
  • 1 organic lemon
  • 100 g grated Parmesan
  • 0.25 tsp salt
  • a little pepper
Ravioli
  • 1 egg whites
Sauce
  • 40 g pine nuts
  • 4 tbsp butter
To cook the ravioli
  • salted water, boiling
Tools
  • Bowl, Brush , Fork, Knife, Lemon grater, Lemon squeezer, Measuring cup, Pan, Rolling pin, Tablespoon, Teaspoon, Cutting board, Kitchen scales, slotted spoon, pastry wheel
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And that's how it's done
And that's how it's done
Pasta dough
Empty the flour into a bowl. Add the eggs, egg yolk and oil, mix, knead for approx. 15 mins. to create a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Tear off the basil leaves, set aside 2 tbsp. Finely chop the rest. Grate a little zest from the lemon, squeeze out 2 tbsp of the juice. Mix the ricotta, cheese, chopped basil, lemon zest and 1 tbsp of lemon juice in a bowl, season. /kids>
Ravioli
Beat the egg white with a fork. Spoon 1 tbsp of the filling at equal intervals on one half of the dough. Brush the other half with a little egg white, fold over the filling, press the edges down firmly, pressing out any trapped air.
Separate the ravioli using a knife or pastry wheel.
Press the edges down firmly with a fork.
Sauce
Toast the pine nuts in a frying pan until golden brown. Remove and set aside. Heat the butter in the same pan until it foams and smells slightly nutty, add the reserved basil and 1 tbsp of the lemon juice.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain, add to the butter and mix carefully. Plate up the ravioli, scatter the pine nuts on top.