Ingredients
Ricotta Filling
- 250 g Ricotta
- 40 g Parmesan, finely grated
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1/4 tsp black pepper
- Salt, to taste
Instructions
- Drain and Prepare Ricotta: Drain any excess moisture from the ricotta to prevent the filling from becoming watery. Then place the ricotta in a bowl.
- Smooth the Ricotta: Stir the ricotta vigorously to smooth out its texture. Alternatively, pulse it briefly in a mini food processor to achieve a lighter, whipped consistency.
- Add Flavorings: Add the finely grated Parmesan, black pepper, lemon juice, and lemon zest to the ricotta and mix thoroughly to combine all the flavors evenly.
- Season with Salt: Taste the mixture and season with salt according to your preference, mixing well after adding.
- Chill the Filling: Transfer the prepared filling into a piping bag for easy use or cover the bowl tightly with plastic wrap and refrigerate until you’re ready to fill your ravioli.
- Use for Ravioli: Use heaped teaspoons of the ricotta filling when assembling your ravioli. This filling pairs well with a variety of ravioli shapes and can be customized with additional herbs if desired.
Notes
- Draining ricotta liquid is essential to avoid soggy ravioli.
- The filling can be prepared ahead and stored in the fridge for up to 2 days.
- Use fresh lemon zest and juice for the brightest flavor.
- If desired, add fresh herbs like basil, parsley, or chives for variation.
- For a richer filling, consider adding a beaten egg to bind the mixture if you plan to freeze the ravioli.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Pasta Filling
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
