Lemon Ricotta Ravioli in Tomato Water
recipe

A delightful and delicious dish that brings the festive spirit to your table. This recipe is perfect for Christmas Day lunch or any special occasion.
Preparation Time: 1.5 hours
Serving Size: 4

Ingredients:

- Ravioli:
- 250 g ricotta
- Zest and juice of 1 lemon
- 1 egg
- 100 g flour
- Salt and pepper to taste
- Tomato Water:
- 400 g crushed tomatoes
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish

Instructions:

1. Prepare the Ravioli: In a bowl, mix ricotta, lemon zest, lemon juice, egg, salt, and pepper. Add flour and mix until a smooth dough forms.
2. Roll out the dough into a thin sheet and cut out circles.
3. Place about a teaspoon of filling on each circle. Fold the dough over the filling and press the edges tightly to seal.
4. Make the Tomato Water: Heat olive oil in a pot, add garlic, and sauté briefly. Add crushed tomatoes, salt, and pepper. Simmer on low heat for about 15 minutes.
5. Cook the ravioli in salted boiling water for about 3-4 minutes, until they float to the surface.
6. Serve the ravioli in the tomato water, garnished with fresh basil leaves.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 45 g
- Fat: 12 g
- Fiber: 3 g

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