Lemon Ricotta Ravioli

"Making fresh ricotta is a time-honored tradition in Italy, one that’s passed down from mother or grandmother to daughter or grandson and so forth," explains Davio’s Northern Italian Steakhouse Executive Chef Matthew Rosekrans. “As we are reaching the spring months, lemon ricotta raviolis are a staple in every home, and they’re easy to make. With brown butter sage and some delicious lemon zest, it’s a classic!”

RECIPE BY MATTHEW ROSEKRANS, EXECUTIVE CHEF, DAVIO’S NORTHERN ITALIAN STEAKHOUSE
​Photographed by Kyle Ripley, Haigwood Studios

Yield: 8–10 servings
3 pounds ricotta
3 lemons, zested
1 cup blanched and chopped spinach, excess water removed
salt and pepper to taste
1 large egg
3 pounds fresh pasta sheets (about 10 sheets)
cornmeal as needed
favorite sauce as needed
chopped chives for garnish
Parmesan for garnish

In mixing bowl combine ricotta, lemon zest and spinach; mix well. Add salt and pepper to taste. Cover and refrigerate ravioli mixture until firm and chilled through. To stuff ravioli, beat egg with 2 tablespoons water for egg wash. Place pasta sheet over pasta grid. Brush all edges with egg wash. Spoon 1 tablespoon ravioli mixture into pasta well. Cover with another pasta sheet. Seal well with rolling pin. Continue process until filling is gone. Place ravioli on sheet tray with parchment and cornmeal. Place large pot on stove, fill 3/4 with water, high heat. When water is boiling, flavor with salt. Gently drop in ravioli to cook. When ravioli float to surface, fish them out with a strainer; drain well. Place ravioli on plate. Ladle favorite sauce over ravioli, garnish with chopped chives and Parmesan cheese. Serve 6 to 8 per person.

DAVIO’S NORTHERN ITALIAN STEAKHOUSE
3500 Peachtree Road/Phipps Plaza
404/844-4810
davios.com/atlanta