These ravioli were inspired by Lumie di Sicilia, an excellent Sicilian restaurant in the Monteverde neighborhood of Rome. After tasting them we immediately asked the owner to reveal the recipe for making them at home… “Do you put egg in them?”, “Just lemon zest or orange zest too?”. But a good owner doesn’t reveal the secrets of his restaurant easily, let alone a Sicilian owner!
So we armed ourselves with patience and after some experiments we managed to find a dough that fully satisfied us. Also adding some ingredients.
Ingredients (for the filling needed for ravioli for 4 people):
- 300 grams of ricotta fresh cheese;
- 30 grams of parmesan;
- 1 orange;
- 1 lemon
- 2 sprigs of lemon thyme (optional);
- 2 sprigs of parsley;
- 1 sprinkling of cinnamon;
- 20 grams of almonds;
- 2 pinches of salt;
- fresh homemade pasta, find here the recipe
First, drain the ricotta water well. Toast the almonds and chop them. Take the peels of the oranges and lemons and chop them (it would be better to have the appropriate tool since you don’t have to go too deep leaving the white part between the peel and the pulp). Clean the parsley and thyme by chopping them (only the leaves!). Put everything in a bowl, adding the parmesan (remember to grate it!), a sprinkling of cinnamon (don’t overdo it!) and two pinches of salt. Mix everything and let it rest for at least 30 minutes in the fridge.
Prepare ravioli using this excellent homemade pasta recipe. We cut them into a crescent shape.
For the seasoning we went with a classic butter and parmesan, easy easy.
I shouldn’t have to tell myself this… they’re amazing!
