Ricotta Ravioli Recipe
This glorious filled pasta dish is a celebration of spring flavours, with sweet peas, zesty lemon and creamy ricotta. It's sure to wow your dinner guests
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Ingredients
- 50g unsalted butter
- pea shoots to serve
- parmesan (or vegetarian alternative) to serve
- 150g freshly shelled or defrosted frozen peas
- 100g parmesan (or vegetarian alternative) finely grated
- 100g full-fat ricotta
- 1 tbsp panko breadcrumbs toasted
- 1 egg lightly beaten
- 5 stalks dill finely chopped
- 250g ricotta
- ½ lemon zested
- 300g 00 pasta flour
- 3 eggs
- semolina for dusting
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