Ricotta, lemon and thyme tortelli with melted butter

I love fresh pasta and can now make it with my eyes closed. I usually make tortelli in various shapes and seal them by hand; this time I used a mould. Beautiful, perfect and fresh, with the flavour of a lemon just picked from the garden and the lovely fragrance of thyme. Let me show you these beauties.

INGREDIENTS FOR 30 RAVIOLI

PASTA

100 G TYPE 00 FLOUR

100 G REMILLED SEMOLINA FLOUR

2 EGGS

FILLING

250 G RICOTTA

80 G GRATED PARMESAN OR GRANA PADANO

GRATED ZEST OF 1 LEMON

FRESH THYME

SALT

PEPPER

SAUCE

BUTTER

EXTRA VIRGIN OLIVE OIL

FRESH THYME

GRATED LEMON ZEST

GRATED PARMESAN OR GRANA PADANO

I sift the two flours, put them on the work surface and make a well in the centre. I add the eggs, already cracked and lightly beaten with a fork.

I gradually incorporate the flour with a fork, then use a dough scraper and finally my hands. I knead for a long time until the dough is even.

I form a ball, wrap it in cling film and leave to rest for at least half an hour.

Meanwhile I combine the well-drained ricotta, Parmesan, salt, pepper, grated zest of a lemon and thyme leaves in a bowl. I mix well and put it in a piping bag.

I roll the pasta through the machine, starting with the widest setting and narrowing gradually until the sheet is a couple of mm thick.

I dust the side of the pasta sheet that will touch the mould very thoroughly with semolina, then press lightly into each hollow, taking care not to tear it.

I fill each hollow with the ricotta cream and cover with another strip of pasta.

I roll over it with a rolling pin, pressing firmly.

I turn the mould over and remove the excess pasta. If pressed firmly enough, the ravioli will separate naturally; otherwise use a fluted pastry wheel.

I place them on the work surface dusted with semolina flour.

I melt butter in a frying pan, add a little oil and thyme sprigs, then add the tortelli that I have boiled for 5 minutes in salted water. I let them absorb the flavour for a few minutes, spooning the sauce over them.

I arrange the tortelli on a plate, sprinkle with grated Parmesan and grated lemon zest, spoon over some sauce and decorate with a thyme sprig.