Lake Como lemon ravioli

Prepare filling first by mixing together:ricotta,parmesan, lemon zest,and salt and pepper. Set aside

For pasta: place flour on work surface and add water a little at a time. Add a little olive oil and the egg(beaten).Knead until a smooth dough is obtained. Divide the dough into 2 parts. Roll out 1/2 of dough until a “thin” base is obtained. Brush the base with the second beaten egg. Place teaspoonfuls of the filling at regular intervals, about2“-3” apart on the base.Roll out other half of dough and place over the base. Cut out with ravioli cutter.Make sure all edges are sealed.

Sauce: melt butter in large skillet with lemon zest and salt and pepper.

Cook ravioli by bringing a large pot of water to a boil. Add ravioli and cook al dente, 2-3 minutes. Use a slotted spoon or skimmer to remove ravioli to a colander. Measure about 2/3 cup of pasta water and gradually whisk into butter sauce until smooth and creamy. Add ravioli, toss to coat with sauce, and simmer for 1 minute. Serve immediately. Have extra Parmesan at the table.