Week 10: Lemon-Anchovy Ravioli

Homemade ravioli filled with a lemon-anchovy ricotta cream, finished with dill oil and toasted breadcrumbs.

Ingredients: Dill, ricotta cheese, anchovy, lemon, breadcrumb

Butter, neutral oil (Avocado oil), salt, black pepper

Quickly bland dill for 20 seconds, ice bath, and squeeze out the water

Blend in neutral oil for 1 min

Filter out the fiber, collect into piping bag. Hang the piping back for 1 hr, until the water is on the bottom. Cut the end of the bag and get rid of the water, then collect the oil into jar.

Pan sear the anchovy

Whisk it into paste

Then add ricotta, lemon juice and zest, fill into piping bag.