Lemon Ricotta Ravioli

Lemon Ricotta Ravioli
Serves 2 to 4

Filling:

1/2 cup ricotta cheese
1 lemon, zested
1/4 cup grated Parmesan cheese
1 tablespoons extra virgin olive oil
Salt, to taste

Mix and fill. About a teaspoon per ravioli. Egg wash to stick and cut however you want, again, don’t be a hero. It’s homemade pasta, it’ll be epic! Boil in salted water until they rise to the top.

Sauce:

2 to 3 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 cup pine nuts

Melt & toast. Add 1/2 cup pasta water. The ravioli and then 1 cup cheese. Enjoy!