Flower Ravioli With Lemon And Herb Ricotta Recipe by Tasty
Add edible flowers to your pasta dough to give your dish a spring touch and aesthetic.
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Cooking tools:
- Pasta sheeter
- Food processor
- Piping bag
- Ravioli cutter
- Pastry brush
- Microplane
- Mixing bowl
- Whisk
- Fork
- Plastic wrap
- Refrigerator
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
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
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