These sweet, ricotta-filled ravioli have an herbaceous quality thanks to the addition of lemon thyme. Seek out a perfumed honey such as chestnut or acacia for extra flavour.
- 400 gm ricotta
- 100 gm pure icing sugar, sifted
- ½ lemon, finely grated rind only
- 1 tbsp finely chopped lemon thyme leaves
- 2 eggs, lightly beaten
- For deep-frying: vegetable oil
- To serve: honey
- To serve: sprigs of lemon thyme
- 300 gm ‘00’ flour (see note)
- 3 eggs
- 1For pasta dough, process flour and eggs using a food processor until well combined. Turn onto a lightly floured surface, knead for 1 minute, then wrap in plastic wrap and set aside for 30 minutes to rest.
- 2Mix ricotta, icing sugar, lemon rind, lemon thyme leaves and half the beaten egg in a bowl until thoroughly combined.
- 3Roll pasta through a pasta machine, in 2 batches, starting at the widest setting and working through to the lowest. Using a 9cm cutter, cut rounds from the pasta. Place 1 tbsp of ricotta mixture in the centre of half the rounds and brush edges with remaining egg, then top with remaining pasta rounds and press edges to seal.
- 4Heat oil in a deep fryer or large deep frying pan to 180C. Cook ravioloni, in batches, until golden (2-4 minutes each side). Serve warm, drizzled with honey and scattered with thyme sprigs.
‘00’ flour is also known as strong, pasta or baker’s flour.