Lemon Ricotta Bars

Buy or find
Unsalted butter, 125g, melted
Plain flour, 200g plus 1/2 cup extra
Eggs, 4
Thickened cream, 1/2 cup
Caster sugar, 290g
Lemon juice, 3/4 cup
Lemon rind, 5 tsp, grated
Ricotta cheese, 300g, crumbled

Do
Preheat the oven to 160 degrees celsius (fan-forced).

Grease and line the base and sides of a 16cmx26cm slice pan.

Line the pan with baking paper, allowing the two long sides to overhang.

Place 200g flour, 70g sugar and 2 tsp lemon rind in a large bowl.

Create a well in the centre.

Add butter and stir until the mixture comes together.

Press into the base of prepared pan.

Smooth the surface and bake for 18 minutes or until lightly golden.

Place a sheet of pasta on a floured bench top and place teaspoons of the spinach mixture at regular intervals along the sheet. (Depending on the size of your pasta sheets, you may benefit from cutting the pasta sheet in half lengthwise before filling it.)

Brush water on another sheet of pasta and place this sheet of pasta over the filling and press down to release any trapped air.

Line a baking tray or plastic container with baking paper and sprinkle some flour over the baking paper.

Use a ravioli cutter to press the pasta together and cut it into a ravioli shape.

Place the prepared ravioli on the prepared baking tray or plastic container until you plan to cook them.

Cook the pasta in water as salty as the sea for 3 minutes or until soft.

Leave in the pan to cool slightly.

Place ricotta, cream, eggs and remaining 220g sugar, whisk until well combined.

Add the lemon juice and remaining 3 tbs lemon rind.

Add the remaining 1/2 cup extra flour.

Whisk until well combined, there will be small lumps of ricotta and this is fine.

Pour over the base.

Bake for 35 minutes or until filling is just set.

Turn off oven and leave in the oven to cool with door slightly ajar for 5 minutes.

Transfer to a wire rack to cool completely.

Dust with icing sugar.

Serve cut into squares or bars.