Sweet Ricotta Ravioli

Name: Sweet Ricotta Ravioli
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 1 batch egg pasta dough; 300 g ricotta; 40 g sugar; 1 lemon zest; 3 tbsp honey; 30 g butter

25 minutes prep 35 minutes cook Serves 4

Sweet Ricotta Ravioli hails from the tradition of transforming humble ingredients into remarkable desserts, often gracing tables during festive occasions. While the origins of this sweet pasta are shrouded in the same mystery as many regional specialties, it is a celebrated treat in Italian households, where it’s savored as a delightful conclusion to meals.

Bite into these ravioli, and you'll discover a creamy ricotta filling, subtly sweetened and brightened with lemon zest. The pasta's tender layers melt into the buttery honey finish, creating a harmonious blend of textures and flavors. A touch of cinnamon or a sprinkle of cheese enhances its sweetness, making each bite a small celebration.

Ingredients

1 batchegg pasta dough
300 gricotta
40 gsugar
1lemon zest
3 tbsphoney
30 gbutter

Method

Roll out the egg pasta dough on a lightly floured surface until it's about 1/16 inch thick. You want the dough to be thin enough to see your hand through it but not so thin that it tears easily. Cut the dough into 3-inch squares using a sharp knife or a pasta cutter.
In a mixing bowl, combine 300 g ricotta, 40 g sugar, and the zest of 1 lemon. Mix until the ingredients are well incorporated and the ricotta is smooth. This filling should have a creamy texture with a hint of lemon fragrance.
Place a teaspoon of the ricotta mixture in the center of each dough square. Lightly moisten the edges of the dough with water using your fingertip. Fold the dough over the filling to form a triangle, pressing the edges firmly to seal and ensuring no air is trapped inside.
Bring a large pot of salted water to a gentle boil. Carefully add the ravioli to the pot, ensuring they do not overlap. Cook until the ravioli float to the surface and the pasta is tender, which indicates they are done.
While the ravioli are cooking, melt 30 g butter in a large skillet over medium heat. Add 3 tbsp honey and stir until the mixture is smooth and begins to bubble slightly. The butter should take on a light golden color and emit a nutty aroma.
Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the honey-butter mixture. Toss gently to coat the ravioli evenly, ensuring each piece is glistening with the sweet sauce.
Continue to cook the ravioli in the skillet for another minute, allowing the edges to set and the sauce to cling to the pasta. The ravioli should have a slight sheen from the honey-butter glaze.
Remove the ravioli from the skillet and let them cool slightly on a serving platter. Serve the Sweet Ricotta Ravioli warm, enjoying the contrast of the creamy filling and the sweet, buttery finish.