Creamy Cheese And Lemon Ravioli

Ingredients

• Wheat flour

  Whole-grain

  3 cup or 360g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon zest

  3 lemon or 12g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cream cheese

  Low fat

  7 oz or 198g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Shredded

  3 ½ oz or 99g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Butter

  Unsalted

  2 tbsp or 28g

• Romano cheese

  2 tbsp or 10g

Directions

1. In a food processor, combine flour, eggs, olive oil, and lemon zest to form a crumbly dough. Adjust with more oil or flour if needed. Knead by hand until smooth, then shape into four logs, wrap in cling film, and chill for at least 30 minutes.
2. Flour each dough log and roll through a pasta machine from the widest to the thinnest setting. Keep sheets moist under a damp towel. Alternatively, roll by hand with a rolling pin.
3. Cut circles from the dough sheets using a pastry cutter or glass. Gather offcuts, re-roll, and cut more circles.
4. Mix cream cheese and Parmesan cheese, season with salt and pepper.
5. Brush edges of a dough circle with egg white, place a teaspoon of filling in the center, cover with another circle, and seal edges.
6. Place ravioli on a semolina-dusted tray. Refrigerate if not cooking immediately. Boil in a large pot of water for 2-3 minutes.
7. Drain ravioli, return to the pan, and toss with butter. Serve with grated Romano cheese and a lemon wedge.

Similar Foods

• Creamy Lemon and Dill Salmon
• Creamy Lemon Chicken with Asparagus and Mushrooms
• Creamy Cheese, Potato and Pumpkin Slice
• Creamy Greek Yogurt Mac and Cheese
• Chicken-Spinach Meatballs with Creamed Feta Spread
• Chicken & Spinach Pasta with Lemon & Parmesan