Ricotta, lemon and basil ravioli made with a decorative mould

I bought this beautiful ravioli mould: wonderful! The ravioli come out perfectly and look impressive. Serve them however you like, even simply with butter and sage. This is one of a long series of moulds I am buying, each prettier than the last, with various patterns and sizes. Perhaps I have got a little carried away 😂

There are moulds for 3 slightly smaller pieces, with flower, heart and other designs.

Or for 6 or 12 pieces: aren’t they lovely?

INGREDIENTS FOR 12 RAVIOLI

DOUGH

100 G TYPE 00 FLOUR

100 G REMILLED SEMOLINA

2 EGGS

FILLING

200 G RICOTTA

80 G GRATED PARMESAN

GRATED ZEST OF 1 LEMON (plus a little juice)

FRESH BASIL

SALT

PEPPER

SAUCE

TOMATO SAUCE

GRATED PARMESAN

EXTRA VIRGIN OLIVE OIL

FRESH BASIL

I mix the two flours, put them on the work surface, make a well in the centre and crack the eggs into it.

I start beating them with a fork and gradually incorporate the flour.

Then I use a dough scraper.

Finally I knead with my hands until even and form a ball, wrap it in cling film and leave to rest for at least half an hour or longer. Vacuum-sealing also works perfectly.

Meanwhile I prepare the filling.

In a bowl I mix the ricotta, Parmesan, salt, pepper and grated lemon zest, and squeeze in a few drops of lemon juice.

I chop a few basil leaves and mix them into the filling, which should be fairly dry.

I take the dough and roll it through the pasta machine, first at the widest setting, folding it several times, then narrowing the rollers to setting N.6 on my Kenwood. I roll half at a time, keeping the other half in cling film so it does not dry out.

I cut squares slightly larger than the mould, place one on the mould lightly dusted with semolina, and press well with my hands.

I put filling in the centre, filling the hollow level with the top.

I cover with another square of pasta.

I press firmly and roll over it with a roller or rolling pin.

I turn the mould over and trim the excess pasta.

I place the ravioli on the work surface dusted with semolina.

I bring a large pan of salted water to the boil and cook the ravioli at a gentle simmer for about 7 minutes. I coated them with a little oil and butter for a sheen.

I then transferred them to plates over tomato sauce, added a little Parmesan and a sprig of basil, and finished with a drizzle of extra virgin olive oil.