Saffron, Lemon & Ricotta Pasta Filling | Pasta Social Club
Saffron, Lemon & Ricotta Pasta Filling
25 mins prepServes 5
A bright lemon-ricotta-saffron filling, inspired by a dish from Sardinia, for homemade ravioli. This recipe provides a complete guide for making the filling, which is intended to be used in 'three-lemon ravioli'.
Gently crush the saffron threads using a mortar and pestle or break them up between your fingers and add them to a bowl. Pour over the hot water and steep for 10 to 15 minutes.
Line a plate with paper towels. Drain off any surface liquid from the ricotta, then dump it onto the paper towels and spread it out a little with a spatula. Blot the cheese with more paper towels to absorb as much liquid as possible.
Transfer the ricotta, saffron and its liquid, Pecorino, egg yolk, lemon zest, and a generous pinch of salt to a food processor. Process until smooth and adjust seasoning to taste.
Transfer the filling to a bowl or piping bag. Chill until ready to use, up to 2 days.
