It’s National Ravioli Day and guess how i’m celebrating? By pairing lots of pasta of course!
Davio’s Northern Italian Steakhouse a simple, regional Italian restaurant with a focus on the grill. Everything is prepared by hand using the freshest ingredients. Davio’s serves an array of items from aged steaks to delicious pasta creations.
Executive Chef Chad Brown was nice enough to give me his delicious Lemon Ricotta Ravioli recipe to share with you. Enjoy these with a nice aged German Riesling, Champagne, Cava, and so much more.
Lemon Ricotta Ravioli: Executive Chef Chad Brown
2 cups pasta dough
2 cups flour
1 tablespoon salt
6 egg yolks
2 tablespoons olive oil Filling
1 pound ricotta
1 lemon (lemon zest only)
Extra Virgin Olive Oil 4 Tbsp
Procedure: Combine flour and salt then mix in eggs and olive oil and work into a stiff, smooth dough. Wrap the dough in plastic wrap and let rest for 30 minutes. Using a pasta roller, roll the dough in small, manageable amounts into a thin sheet (#2 on most pasta machines) For the filling, mix ricotta with fresh lemon zest, extra virgin olive oil, and season with salt and pepper. Cut the pasta sheets into large squares and brush 2 sides with egg wash. Place as much of the ricotta mixture in the middle of the square as possible, allowing you to still be able to close the ravioli. Fold the pasta sheet into a triangle shape so that the two brushed sides contact the two unbrushed sides. Press edges together to seal.
Cook ravioli in simmering water about 2 minutes, gently remove from water and serve with brown butter, sautéed summer squash, and preserved lemon.
Enjoy this recipe all spring and summer long!