Flower Ravioli With Lemon And Herb Ricotta Recipe by Tasty

Ingredients

• 2 cups 00 flour, plus more for dusting
• 2 teaspoons kosher salt
• 3 large eggs
• 3 large egg yolks
• 2 tablespoons olive oil
• 1 ½ cups edible flowers in a variety of colors
• 1 lb whole milk ricotta, strained and pressed overnight
• 4 lemons, zested
• 3 teaspoons kosher salt
• 1 cup freshly grated parmesan cheese
• 1 tablespoon chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons chopped fresh basil
• basil pesto or sauce of choice, for serving