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Lemon Pepper Ravioli

Lemon Pepper Ravioli

Making ravioli takes me way back to my summers at cooking camp in elementary school. I have great memories of us all helping to hold up the ridiculously long piece of pasta while one person fed it into the pasta roller. At the time, I remember being filled with excitement to impress my family when I got home to show them my new ravioli making skills.
Though serving handmade ravioli is sure to impress any table you serve it at, making ravioli from scratch is not nearly as difficult as most people think. The key is ensuring you roll the pasta dough as thin as possible to form the correct shape, keep it nicely floured to avoid sticking, and to ensure that there are no unwanted air pockets. Inside the ravioli, I put a simple yet delicious filling of ricotta, parmesan, lemon zest, and freshly ground pepper. It’s subtle flavors pair beautifully with both a cream or tomato-based sauce.

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