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Lay out your rst pasta sheet on a lightly oured work surface.
Using a pastry cutter or a knife and a ruler, cut out 7 cm squares
of pasta.
Pipe or spoon a large olive-sized blob of lling into the middle
of each square. If your dough is on the dry side, using a pastry
brush or your nger, run a tiny dab of water around each blob
of lling.
Position a pasta square as a diamond in front of you. Using
your thumb and index nger, fold the bottom corner up over
the lling to make a triangle. Seal the pasta by pressing down
around the lling with your two index ngers. Take care to push
all the air out – this is one of the most important steps to master
when making lled pasta. If you like, you can neaten up the
triangles with a swift run of a knife or a uted pastry cutter.
See overleaf for a visual guide.
Lay out your ravioli on a oured chopping board or a tea
towel, making sure they’re not touching, then repeat with the
remaining pasta and lling. Do not put the ravioli in the fridge.
Bring a large saucepan of water to a lively boil and season as
salty as the sea. Cook the ravioli for 4–5 minutes or until just
aldente.
Meanwhile, melt the butter in a generous-sized frying pan over
medium heat. When the butter starts to foam, zest in the lemon,
then taste and season with salt and pepper.
Using a slotted spoon, transfer the pasta straight into the lemon
butter, adding just a splash of the cooking water to bring it all
together. Cut the zested lemon in half and squeeze in half the
juice (about 1 tablespoon). Taste, and add more if you like.
Divide the ravioli between bowls. Shower with Parmigiano
Reggiano, grind over some pepper and serve.
Note: The ravioli can be frozen. Simply lay out on a tray to
freeze and, once frozen, seal in a zip-lock bag. They can then
be cooked from frozen – just add an extra minute or two to the
cooking time.