Recipe from Andrew Feinberg
Adapted by Melissa Clark
- Total Time
- 1 hour 20 minutes
- Rating
- 4(162)
- Notes
- Read community notes
Featured in: THE CHEF: ANDREW FEINBERG; For Pizza Royalty, Pasta Stars at Lunch
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Ingredients
Yield:6 servings
- 1cup unbleached all-purpose flour
- ⅛teaspoon kosher salt
- 6large fresh egg yolks
- Semolina or cornmeal for dusting
- 1½cups fresh ricotta cheese
- ⅓cup (1 ounce) freshly grated Parmesan cheese
- 1tablespoon finely grated Meyer lemon zest
- 10turns freshly ground black pepper
- ¼teaspoon kosher salt
- 12tablespoons (1½ sticks) unsalted butter
- 2tablespoons finely grated Meyer lemon zest
- Salt and freshly ground black pepper
- Grated Parmesan cheese, for serving
For Pasta Dough (see Note)
For Filling
For Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
507 calories; 38 grams fat; 22 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 16 grams protein; 771 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Put flour and salt in a large bowl. Add yolks, and use a fork to mix them into the flour. Turn dough out onto a floured surface, and knead for about 8 minutes or until dough is smooth. If dough seems sticky, add up to 2 tablespoons more flour. Knead dough a few times by hand to form an elastic ball, wrap it in plastic, and let rest for a half-hour.
Step
2
Stir together all ingredients for filling.
Step
3
Set up a pasta roller, and spread a large work surface with kitchen towels. Divide dough in thirds, and pass each through widest setting twice. Reduce roller width one setting, and again run each piece of dough through twice. Continue through each setting until all three pieces of dough have gone through rollers at narrowest setting (No. 7 on most pasta machines). As you work lay sheets of pasta on towels, covering them with more towels to keep them moist.
Step
4
To fill ravioli, place a teaspoonful of filling at 1½-inch intervals about 1 inch from edge of one length of dough. Dip a pastry brush in water, and brush dough around filling, moistening all the way to edges. Fold dough lengthwise over filling, and press around each scoop, pushing out any air and sealing ravioli. Use a crimped pasta wheel cutter (or press down with blade of a serrated knife) to slice through dough halfway between each scoop of filling, then trim edges to create 2-inch squares. Press edges to seal completely. Dust finished ravioli with semolina or cornmeal. Cover with a kitchen towel and refrigerate for up to 1 day if not using immediately.
Step
5
For sauce, melt butter in a large skillet with lemon zest and salt and pepper to taste.
Step
6
To cook ravioli, bring a large pot of salted water to a boil. Add ravioli and cook just until very al dente, about 2 to 3 minutes. Use a slotted spoon or skimmer to scoop ravioli into a colander. Measure ⅔ cup pasta cooking water and gradually whisk it into butter sauce until it is smooth and creamy. Add ravioli, toss to coat with sauce, and simmer for 1 minute. Serve immediately, passing more Parmesan cheese at the table.
Tip
- You can also buy the pasta dough. Raffetto's, at (212)777-1261, will roll it to order for ravioli (2-pound minimum at $1.85 per pound; leftover dough can be frozen). Or buy fresh lasagna noodles and run them through a pasta machine as directed above.
Ratings
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Cooking Notes
Andrew
This was alright. We prepared it with homemade ricotta and had a nice subtle flavor. It could benefit from some herbs to be less dessert-like. Maybe a result of our cheese, but we had to increase salt a bit. Anyway, wanted to note here that the proportions seemed a bit off. We found there wasn't enough pasta dough for the filling (your mileage may vary) but there was WAY too much sauce, even after we reduced by 1/3. I'd recommend halving the sauce amount at least.
Sara
I've made this 3 times now. I agree with Andrew's comments. I also found that following the instructions for the dough led to impossibly thin ravioli with structural integrity issues. Next time I try this, if I do, I'm going to leave the dough thicker and either make a variant of Smitten Kitchen's spaghetti with olive oil and lemon (spaghetti al limone) sauce to go with the ravioli, or skip the pasta water and just douse the ravioli in melted butter, zest and parm.
Gabrielle Ariceaga
The filling is delicious and the pasta dough comes together nicely, however, setting 7 was FAR too thin on my machine, and my first sheet fell apart. I gradually rolled mine out to setting 5, with made them the perfect width. The ravioli are so delicious they don’t need much. I tossed mine in some melted butter, sautéed shallot, and fresh basil. Will definitely make again.
Mandypantz
The filling was nice, but as per other reviewers there was 1) too much filling for the quantity of pasta (we had at least half of the filling left over when we had used up all our pasta); 2) recipe calls for a too-thin setting for the pasta. Also, it felt like this recipe needed more flavor - perhaps more zest, some juice or tiny supremed pieces of Meyer lemon. I did add some poppyseeds to the sauce, and it added visual interest as well as much needed complexity of texture and flavor.
John
Liked the filling. The rest is too much work. I couldn’t make the ravioli as suggested. Maybe I’m a klutz. There’s a great pasta place nearby. I’ll just buy it.
Mandypantz
The filling was nice, but as per other reviewers there was 1) too much filling for the quantity of pasta (we had at least half of the filling left over when we had used up all our pasta); 2) recipe calls for a too-thin setting for the pasta. Also, it felt like this recipe needed more flavor - perhaps more zest, some juice or tiny supremed pieces of Meyer lemon. I did add some poppyseeds to the sauce, and it added visual interest as well as much needed complexity of texture and flavor.
maria1161
No salt in sauce
Jennifer Anderson
Can I make 3 days ahead of time? Do I freeze and boil raviolis in water straight from freezer?
TT
Never thaw frozen pasta before cooking. If you do, it will all much together in a nice, but ugly, clump!
CeCe
Yes and yes!
Gabrielle Ariceaga
The filling is delicious and the pasta dough comes together nicely, however, setting 7 was FAR too thin on my machine, and my first sheet fell apart. I gradually rolled mine out to setting 5, with made them the perfect width. The ravioli are so delicious they don’t need much. I tossed mine in some melted butter, sautéed shallot, and fresh basil. Will definitely make again.
Sara
I've made this 3 times now. I agree with Andrew's comments. I also found that following the instructions for the dough led to impossibly thin ravioli with structural integrity issues. Next time I try this, if I do, I'm going to leave the dough thicker and either make a variant of Smitten Kitchen's spaghetti with olive oil and lemon (spaghetti al limone) sauce to go with the ravioli, or skip the pasta water and just douse the ravioli in melted butter, zest and parm.
Andrew
This was alright. We prepared it with homemade ricotta and had a nice subtle flavor. It could benefit from some herbs to be less dessert-like. Maybe a result of our cheese, but we had to increase salt a bit. Anyway, wanted to note here that the proportions seemed a bit off. We found there wasn't enough pasta dough for the filling (your mileage may vary) but there was WAY too much sauce, even after we reduced by 1/3. I'd recommend halving the sauce amount at least.
Dee
This is listed as a vegetarian dish... But Parmesan cheese is not vegetarian (made with animal rennet). There are a few pretty good "parmesan" cheeses made with out animal rennet on the market.
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