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The dough comes together fast when made in a food processor, but can also be done by hand. Put the dry ingredients in and pulse, then add the wet ingredients and process until the dough forms into balls. Wrap the dough in plastic and let rest for 20 minutes. This will yield about 30 ravioli
Add olive oil to the sauté pan, followed by garlic and shallot. Cook for a minute or two and add the cooked seafood and parsley. Toss until coated and then remove from heat. Let cool
Put the cooled mixture into a bowl and mix in the ricotta and mascarpone
Roll dough out into a flat sheet. Place heaping teaspoons of filling on the top half of the sheet, using egg wash in between filing and on the bottom half of the sheet. Fold over and seal around filling. Cut to make individual ravioli.
Ravioli are ready to boil or freeze. To freeze, place on a sheet pan and then transfer to zip lock bag once frozen.
For the sauce, simmer the limoncello and lemon juice together. Whisk in the butter until well incorporated, adding a little bit of cream for thickness. For this recipe, you only want to drizzle the sauce over the ravioli not have them swimming.