Ricotta Pecorino and Parmesan Ravioli

Ricotta, Pecorino and Parmesan Ravioli

Ricotta, Pecorino and Parmesan Ravioli


1 hour 8 minutes

Details
  • Servings:   4
  • Calories:   707
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 5 fresh large organic egg yolks
  • 1 pound strong pasta flour (Tipo `OO`)
  • 2 tablespoons extra-virgin olive oil
  • 4 sprigs fresh sage, leaves picked
  • 9 ounces buffalo ricotta
  • 2 tablespoons finely grated pecorino, plus extra for finishing
  • 2 tablespoons finely grated Parmesan, plus extra for finishing
  • Small bunch fresh marjoram, leaves picked, 1/2 finely chopped, other 1/2 kept whole and reserved
  • 1 lemon, zested
  • Sea salt and freshly ground black pepper
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