Ravioli in Lemon Sauce

Mound the flour on the work surface and make a well in the center.

Place the eggs in the well, add salt and first mix with a fork, then knead by hand into a smooth dough. Add a little water by the teaspoonful if needed.

Shape the dough into a ball, cover with a damp cloth and let rest for about 30 minutes.

Wash the parsley, pat dry and finely chop.

Stir the ricotta with the parsley and freshly grated Parmesan until smooth and season with salt, pepper and nutmeg.

Cook the cream and white wine in a wide pan over medium heat, letting it slowly reduce to a creamy consistency.

Stir the lemon zest and lemon juice into the sauce and season with salt and pepper. Keep warm.

On a lightly floured surface roll the dough about 2 mm thin and cut dough strips about 5 cm wide.

Place a teaspoonful of filling on half of the strips at intervals of about 5 cm. Lay the remaining strips directly on top.

Press the dough lightly around the filling, pushing out any air. Cut out the ravioli with a pastry wheel and place on a floured cloth.

Bring plenty of salted water to a boil in a large pot.

Add the ravioli to the boiling water. After they float, let them simmer gently for 3–5 minutes, then lift out with a slotted spoon and drain well.

Immediately place the drained ravioli in the warm lemon sauce and gently toss until evenly coated.