Ingredients:
2 cups flour
2 teaspoons extra virgin olive oil
½ cup water
2 pinches salt
​400 g ricotta
​1 lime
1 medium can San Marzano tomato purée
Total cooking time:
2 hrs

Recipe:
  1. In a large bowl, add flour and salt, mixing the two ingredients together until the salt is thoroughly distributed.
  2. Then add the olive oil and then about half of the water and mix by hand.
  3. Work from the outside of the bowl towards the center, work the dry ingredients into the wet, adding small amounts of my remaining water as you go. Mix and knead between 3 to 7 minutes of mixing and kneading.
  4. Adding small amounts of flour can help balance your mixture if too wet.
  5. Once you have your dough made, form into a tight ball and then transfer to the fridge covered with saran wrap for around one hour.
  6. After cooling the dough, move to a flat surface for rolling out your pasta. Dust the surface with flour and separate the dough into 2 separate balls, roughly the same size.
  7. Using a rolling pin or a wine bottle dusted with flour, place one of the dough balls into the center of my working area and begin rolling out the pasta, add enough flour to the dough and rolling pin as needed to avoid sticking.
  8. Flipping the dough a few times and roll in all 4 directions, until you have a flat, thin sheet.
  9. Cut the pasta in the shape desires or using a pasta cutter, between two to three inches in length, be sure to make a complementary shape for each initial shape made so you can cover the pasta filling.
  10. With a small spoon, scoop out a thumb-size amount of ricotta and place it in the center of one of the pasta shapes.
  11. Using a zester, zest lime on top of the ricotta, and then use the complementary share to cover the filling. Repeat until all the ravioli are made.
  12. Using a fork, crimp the edges of the pasta shape until there are no gaps of air or spaces for the filling to leak out. 
  13. Once you have your ravioli, boil a large pot of salted water and place the ravioli in the boiling water and cook until the ravioli floats to the top. 
  14. On a separate stove, heat your tomato purée and season with salt, basil, oregano, and crushed red pepper. Once the sauce reduces by half the quantity, remove from heat.
  15. Place around six ravioli on a plate and cover with the warm, tomato sauce. Finally, add any remaining lime zest.