Blog•Apr 24, 2026
Lemon Ricotta Ravioli
The post walks readers through a step‑by‑step recipe for lemon ricotta ravioli, starting with a simple 00‑flour pasta dough and a creamy garlic‑lemon ricotta filling. It highlights a butter‑based sauce finished with shaved parmesan, capers, and fresh basil, and includes Tini’s tips for dough texture and milk curdling. The dish serves two to three people, positioning it as an intimate, restaurant‑quality meal you can craft at home. Visuals and clear measurements make the recipe approachable for both novice and seasoned cooks.
