Homemade Four-Cheese Ricotta Ravioli

Fresh homemade pasta dough stuffed with a creamy ricotta, grated Pecorino Romano, egg, and lemon zest filling. Rolled thin, filled, sealed, and boiled to tender perfection in under two minutes, served with warm marinara sauce.

Ingredients

• 400g 00 flour (plus extra for dusting)
• 5 large eggs (4 for dough, 1 for filling)
• 1 tbsp olive oil
• 250g ricotta cheese
• 50g Pecorino Romano cheese (grated)
• 1 lemon (zested and juiced)
• Salt and black pepper to taste
• Optional: chopped cooked lobster or crab meat for filling
• Marinara or tomato cream sauce for serving

Directions

1. On a clean work surface, mound the 00 flour and carve a well in the center.
2. Crack 4 eggs into the well and add a drizzle of olive oil.
3. Using a fork, gradually whisk the eggs, slowly incorporating the flour from the inner rim until a thick dough begins to form.
4. Knead the dough by hand for 5 to 10 minutes until smooth and elastic (or combine flour, eggs, and oil in a stand mixer fitted with a dough hook on medium speed for 3 to 5 minutes).
5. Wrap the dough ball tightly in plastic wrap and chill in the refrigerator for 15 to 30 minutes to rest.
6. While the dough rests, mix the ricotta, 1 egg, lemon zest, lemon juice, grated Pecorino Romano, salt, black pepper, and optional chopped cooked seafood in a bowl until smooth.
7. Divide the rested dough into 4 equal portions, keeping unused portions covered.
8. Roll out each portion using a pasta machine (down to setting 2 or 3) or rolling pin into thin, long sheets.
9. Dollop 1-teaspoon mounds of ricotta filling evenly along a pasta sheet, leaving space between each mound for the borders.
10. Cover with a second pasta sheet or fold the sheet over the filling, pressing firmly around each mound to remove air pockets and seal the edges (moisten dough with a dab of water if needed).
11. Cut into individual ravioli squares using a fluted pasta wheel, knife, or pizza cutter, pressing the edges firmly with a fork to seal completely.
12. Drop the ravioli into a large pot of salted boiling water and cook for 1 to 2 minutes until they float to the surface.
13. Drain immediately and serve warm tossed in tomato sauce, marinara, or a creamy pink sauce with grated cheese and fresh basil.