Basil Ravioli with Lemon Ricotta & Brown Butter
40 min
Veggie
60794
For 2 Portions
75 g
semolina
75 g
ricotta
40 g
basil, fresh
20 g
pine nut
2
egg yolk
1
lemon
1
yellow onion
150 g
all-purpose flour
60 g
butter
40 ml
water
1 tbsp
olive oil
pepper
salt
1. All set?
2. Wash basil, shake dry, and pluck leaves.
3. Puree basil, water, and oil with a hand blender.