8 Servings 5 min Cook
3 Cup Wheat Flour
3 Large Egg
1 Tbsp Olive Oil
3 Lemon Lemon Zest
1 Dash Pepper
7 Oz Cream Cheese
1 Dash Salt
3 1/2 Oz Parmesan Cheese
1 Egg white (separated from yolk) Egg White
2 Tbsp Butter
2 Tbsp Romano Cheese
In a food processor, spin together all the dough ingredients (flour, 3 eggs, olive oil, lemon zest) to a crumbly dough.
You may have to add a touch more oil or flour to get the right consistency.
Work by hand until the dough is smooth, then roll into four sausage shapes, wrap in cling film and chill for at least half an hour.
Flour each 'sausage' of dough well, and process through your pasta machine starting on the widest setting and gradually working down to the thinnest.
Keep the rolled sheets moist under a damp tea towel whilst you're rolling the rest.
You can roll out dough by hand with a rolling pin however it will take much longer.
Cut circles from each sheet (about 7-8cm, using a pastry cutter or cutting around a glass), keeping them moist under the damp tea towel.
Pull together all the 'offcuts' into another ball of dough, and roll and cut this too.
Whisk together your cheeses (except romano) and season well with salt and black pepper.
Take one circle, brush the edges with egg white, and place a teaspoon of cheesy filling in the centre.
Place a second circle on top and pinch the edges firmly together leaving a 'rim' of about 1cm.
Sprinkle a tray or baking sheet with semolina and place the ravioli on it as they are ready.
(At this point they can be covered in cling film and refrigerated for up to a day) When ready to cook, bring a very large pan of water to the boil, and cook for 2-3 minutes.
Drain, return to the empty pan and toss in the butter.
Divide between plates and grate over the romano cheese and serve with a lemon wedge to be squeezed over at the table.