Ravioli Al Lime

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

300 grams flour
2 egg (s)
1 tablespoon olive oil, the best
some sea salt

For the filling:

Instructions

For the dough, knead the flour with the eggs, oil and 1 level teaspoon salt. Possibly add a little water. Wrap the dough in a cloth and let it rest for 30 minutes.
For the filling, wash the lemons with hot water and dry them, finely grate the peel. Mix the ricotta with the lemon zest, the egg, the cheese and possibly the limoncello, season with salt and pepper.
Knead the dough again and divide into portions. Roll out into thin sheets either by hand or with the pasta machine. Cover half of them with 1 teaspoon of filling at a distance of 4 cm. Fold the remaining plates over and press them down between the filling. Use a pastry cutter to cut out the ravioli. Spread out on kitchen towels and let dry a little if necessary.
Bring plenty of water to the boil. Wash the mint, pluck the leaves a little smaller. Salt the water, add the ravioli and cook for 3-4 minutes depending on the freshness.
Melt the butter to serve. Let some mint collapse in it. Drain the ravioli, distribute on preheated plates and sprinkle with fresh mint. Spread the mint butter on top. Serve the cheese extra with it.

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