Lemon-caper ravioli with ricotta and thyme

Ingredients:
Dough:
● 200g type 00 flour
● 2 eggs
● a pinch of salt
● olive oil (optional)
Filling:
● 200g ricotta (drained)
● 2 tablespoons chopped capers in oil OLE!
● zest of 1 lemon
● 1 teaspoon lemon juice
● 1 tablespoon Parmesan cheese
● fresh thyme leaves
● salt and pepper to taste
Sauce:
● 50g butter
● 1 tablespoon olive oil
● 1 tablespoon chopped capers
● 1 tablespoon lemon juice
● a little lemon zest
● salt and pepper
● fresh herbs: thyme, parsley

Preparation:
1. Dough:
○ Knead the flour with the eggs and a pinch of salt.
○ Cover and set aside for 30 minutes.
2. Filling:
○ Mix the ricotta with the capers, lemon zest and juice, Parmesan cheese, thyme, salt, and pepper.
3. Forming:
○ Roll out the dough thinly, cut out circles or squares, add the filling, and seal the edges with water. Cook for about 3 minutes in salted boiling water.
4. Sauce:
○ Melt the butter with the olive oil in a pan, add the capers, and sauté briefly.
○ Add the lemon juice and zest, and season with pepper.
○ Place the ravioli in the pan and gently stir to coat them with the sauce. 5. Serving:
○ Sprinkle with herbs, grated Parmesan, and a pinch of freshly ground pepper.