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1 cup whole-milk ricotta (drained overnight if possible)

1 large leek, trimmed, cleaned, cut into ½" rounds

6–8 cloves garlic confit, mashed

2–3 tsp garlic confit oil (optional, see notes)

¼ cup finely grated Parmigiano-Reggiano

Zest of ½ lemon

1–2 tbsp chopped chives

Salt and freshly ground black pepper

2 cups (250g) “00” flour (or all-purpose)

3 large eggs

Pinch of salt

6 tbsp unsalted butter

1–2 tbsp chopped chives

Lemon zest (optional)

Crispy fried leeks (optional but fantastic)

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1. Heat a skillet over medium-high with a drizzle of oil (use the garlic confit oil if you want extra depth).

2. Add leek rounds in a single layer and cook until deeply browned on the flat side.

3. Flip once; cook 30–60 seconds more.

4. Transfer to a board and finely mince once cool.

5. In a medium bowl: Mash the confit garlic cloves into a paste.

6. Add ricotta, minced charred leek, Parmigiano, lemon zest, and chives.

7. Mix until smooth.

8. Season generously with salt & pepper.

9. If the filling feels too firm, add ½–1 tsp confit oil at a time. If too loose, add more Parmigiano.

10. Refrigerate 1–2 hours to firm up before assembly.

11. Combine flour + salt.

12. Add eggs and mix until shaggy.

13. Knead 8–10 minutes until smooth and elastic.

14. Wrap and rest 30 minutes (or refrigerate up to 24 hours).

15. Roll pasta sheets thin (setting 6–7 on pasta roller).

16. Place 2–3 tbsp filling mounds spaced widely apart.

17. Brush edges lightly with water.

18. Top with another sheet; press out air pockets.

19. Cut into 4–5 inch rounds or squares.

20. Dust heavily with semolina, not flour.

21. Place ravioli on a semolina-covered tray.

22. Cover loosely with plastic wrap (avoid direct contact).

23. Refrigerate up to 6 hours.

24. Cook directly from cold.

25. Arrange ravioli on a semolina-dusted sheet pan.

Make ahead

1. Freeze uncovered for 1–2 hours until solid.

2. Transfer to airtight container or freezer bag.

3. Store up to 2 months.

4. Bring water to a gentle boil.

5. Cook ravioli 5–6 minutes until pasta is tender.

6. Do not thaw before boiling.

Sauce

1. Melt butter over medium heat.

2. Let it foam and turn lightly brown and nutty.

3. Add chives + pinch of lemon zest (optional).

4. Swirl to emulsify.

5. Put one large raviolo in the center of each warm plate.

6. Spoon chive brown butter generously over top.

7. Add crispy fried leeks for height and crunch.

8. Finish with Parmigiano and a micro-grate of lemon zest.