Celebrate National Ravioli Day at Davios | Lemon Ricotta Ravioli Recipe

Join Davio’s Northern Italian Steakhouse in celebrating “National Ravioli Day” on Friday, March 20th, guests will be treated to a three-course tasting menu prepared by Executive Chef Chad Brown featuring delectably stuffed pastas. Guests can enjoy items such as the handmade Prosciutto Ravioli, Asparagus, Crispy Prosciutto, Parmigiano Brodo and Agnolotti al Tartufo, Braised Veal, Black Truffle Butter, Parmigiano. The specialty three-course menu will be available for $48 per person during lunch and dinner!

Lemon Ricotta Ravioli

Ingredients:

2 cups pasta dough 2 cups flour 1 tablespoon salt 6 egg yolks 1 egg 2 tablespoons olive oil Filling – 1 pound ricotta 1 lemon (lemon zest only)
Salt (to taste)
Extra Virgin Olive Oil 4 Tbsp

Procedure: Combine flour and salt then mix in eggs and olive oil and work into a stiff, smooth dough. Wrap the dough in plastic wrap and let rest for 30 minutes. Using a pasta roller, roll the dough in small, manageable amounts into a thin sheet (#2 on most pasta machines) For the filling, mix ricotta with fresh lemon zest, extra virgin olive oil, and season with salt and pepper. Cut the pasta sheets into large squares and brush 2 sides with egg wash. Place as much of the ricotta mixture in the middle of the square as possible, allowing you to still be able to close the ravioli. Fold the pasta sheet into a triangle shape so that the two brushed sides contact the two unbrushed sides. Press edges together to seal.

Cook ravioli in simmering water about 2 minutes, gently remove from water and serve with brown butter, sauteed summer squash, and preserved lemon.