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Giant ricotta and egg ravioli with lemon and cripsy bacon

Giant ricotta and egg ravioli

Giant ricotta and egg ravioli with lemon and cripsy bacon

Recipe Anél Potgieter

Serves 4

Ingredients

200 g flour
2 eggs

Add the flour and eggs to the in food processor. Pulse for about 1 ½ minutes. If it needs a drop of water to come together add a drop of water. Wrap in cling film to keep the moisture in and rest outside on a cool day for at least 1 hour.
 
fresh flat rolled out pasta dough
100 g ricotta cheese
50 g Parmesan grated cheese, 20 g plus extra to serve
20 ml chopped basil
zest of ½ lemon
salt and pepper
6 medium eggs
100 g  butter
100 g crispy bacon
1 lemon, juice and zested
10 cm cookie cutter

Method
Mix ricotta with 50 g of parmesan, basil, lemon zest and season with salt and black pepper. Lay the pasta sheets onto a clean surface dusted with a bit of flour. Spoon some ricotta on the sheet and make an dent inside ricotta. Separate an egg and carefully drop the yolk into the middle of the ricotta circle – it should fit snugly. Brush the exposed pasta with water and carefully lay the second sheet of pasta over the top. Starting at one end, gently press the pasta around the outside of the filling, pushing out the air and sealing the edges. Using a 10 cm round cutter, cut out a circle-shaped ravioli with the egg right in the middle. Check the edges are sealed – use a little more water to help, if needed. Place the ravioli on a large tray dusted with flour, making sure they don’t touch and continue with the rest. Repeat.

Bring a large pan of salted water to the boil, then reduce the heat to a rolling simmer. Carefully lower in the ravioli, two or three at a time, and cook for 4 minutes, or until they float.
Meanwhile, melt the butter in a frying pan over medium heat. As soon as it foams, add the crispy bacon, the lemon zest and add a squeeze of leomon juice plus a pinch of pepper.

Remove the pasta with a slotted spoon straight into the butter sauce, adding a splash of pasta water and the remaining Parmesan. Cook the next batch of ravioli, then add to the sauce.

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