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These delicate half-moon ravioli are filled with creamy ricotta and paired with a bright sweet and tomato and garlic sauce. Simple, elegant, and full of classic Italian flavour. Make a big batch and freeze them,
Make the Pasta Dough: Pour out the flour onto a clean surface and make a well in the centre. Crack the egg into the well and gently whisk with a fork, gradually incorporating the flour. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in cling film and let it rest for at least 30 minutes.
Prepare the Ricotta Filling: In a bowl, combine ricotta, lemon zest, chopped basil and a pinch of salt and pepper and freshly grated Grana Padano cheese. Mix until smooth. Taste and adjust seasoning if needed. Set aside in the fridge until ready to use.
Assemble the Ravioli: Roll out your pasta dough using a pasta machine or rolling pin until nice and thin, around 0.2mm. Cut out circles using a cookie cutter or glass (about 7–8cm diameter). Place a small spoonful (around 1 teaspoon) of the ricotta filling in the centre of each circle. Lightly dampen the edge of the pasta with water, then fold into a half-moon shape, pressing firmly around the edges to seal. Press gently to remove any air pockets.
Cook and serve: Bring a pot of salted water to a gentle boil. Add the ravioli and cook for 2–3 minutes. Spoon a layer of the warm tomato sauce onto the serving plates. Gently place the cooked ravioli on top and drizzle with a bit of extra sauce. Finish with a few torn basil leaves, a drizzle of good olive oil and grated cheese.