Meyer Lemon & Parsley Ravioli
- 2 sheets fresh pasta
- 1 egg
- 1 tablespoon cold water
- 1 1/2 cups fresh ricotta cheese
- 1/2 cup Parmesan cheese freshly grated
- 1 Meyer lemon zest & juice
- 1 sprig Italian parsley finely chopped
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter
- 2 cloves garlic minced
- 2 Meyer lemons zest & juice
- 3 tablespoons chicken stock
- Kosher salt to taste
- Pepper to taste
- 1/4 cup Parmesan grated – to serve
- Combine the ingredients in a bowl, and stir together to combine.
- Beat the egg with the cold water in a small bowl.
- Lay out the pasta sheet, and brush with the egg wash.
- Place about a teaspoon of the filling on the dough at regular intervals about an inch or so apart across the sheet.
- Lay out the second pasta sheet, brush it with the remaining egg wash, and place it gently over the first, and pressing the air out between the sheets.
- Use a pizza cutter or a knife to cut the pasta into squares around the filling.
- You can use any remaining egg wash, or simply cold water, and your fingers or a fork, to seal around the edges of each individual ravioli.
- Boil in a pot of lightly salted water for about 5 to 8 minutes. The ravioli should float to the top, and the filling should be thoroughly heated.
- Drain, reserving about 2/3 cup of the pasta liquid.
- Melt the butter in a large skillet, and add the garlic. Cook for 2 to 3 minutes, until fragrant.
- Add the Meyer lemon juice and zest, and saute for another minute.
- Stir in the chicken stock, and season with salt and pepper to taste. Continue to cook for 2 to 3 minutes.
- Last, stir in the reserved pasta liquid, and gently simmer until the sauce thickens, or another 2 minutes.
- Serve the ravioli with the sauce drizzled over, and sprinkled with Parmesan.