Lemon-shaped pasta with bright lemon flavor, the recipe for happiness!
Bring sunshine and flavors to your plates with these stuffed pastas! Between their original lemon-shaped form, the generous ricotta and lemon filling, and the nicely coated sauce of butter, lemon and basil, you’ll impress everyone around the table. This 100% homemade recipe is simple to recreate at home, we assure you. And you’ll love preparing your pasta from A to Z! To achieve a natural result, we used turmeric and spirulina to color the pasta yellow and green. It’s as beautiful as it is tasty!
On plating, we recommend arranging your stuffed pastas in a large plate with a little of the butter-lemon-basil sauce, then zest more lemon, pepper generously and drizzle a light stream of olive oil to enhance all the flavors of this sunny recipe. Feel free to replace basil with fresh thyme or rosemary, it pairs really well with lemon!
To make this recipe, follow the steps below:
RICOTTA AND LEMON FILLED PASTA 🍋☀️
For 4 servings
Ingredients :
– 300 g durum wheat flour
– 3 eggs
– 1 tsp turmeric
– 1 tsp spinach powder or spirulina
– 250 g ricotta
– 50 g grated parmesan
– 2 untreated yellow lemons
– 100 g butter
– A few fresh basil leaves
– Salt, pepper
Preparation :
1. Mix the flour with the eggs until you obtain a nice soft and homogeneous dough.
2. Divide the dough into two parts (three-quarters and one-quarter): color the larger portion with turmeric to obtain a bright yellow dough; color the small portion with spirulina powder to obtain a green dough.
3. Wrap the two balls separately in plastic and refrigerate.
4. Prepare the filling by mixing ricotta with parmesan and the zest of one lemon and seasoning with salt and pepper. Set aside in a piping bag to stuff the pastas well.
5. Roll out the yellow dough as thinly as possible and cut shapes of pointed oval to imitate a lemon. Fill with a scoop of filling and seal with another yellow oval-shaped imprint.
6. Seal the edges with a bit of water and pressing well to expel the air.
7. Roll out the green dough and cut shapes of small leaves. Stick them on top of the ravioli, then plunge them into a large pot of boiling salted water. Cook until they rise to the surface.
8. Carefully remove them with a skimmer and transfer to a pan with the melted butter, the zest of the second lemon, and basil leaves. Let cook a few minutes to coat them well with the sauce.
9. Serve with a twist of freshly ground black pepper!
