Cheese Ravioli

Delicate hand-made pasta parcels filled with a smooth mixture of ricotta, parmesan, and herbs.

Ingredients

Pasta

• 300g double zero flour
• 3 large eggs
• 5ml olive oil
• 2g salt

Filling

• 250g ricotta cheese
• 50g parmesan cheese, grated
• 1 large egg yolk
• 5g fresh parsley, chopped
• 1g nutmeg

Preparation

Dough

1. Mound the flour on a surface and create a well
2. Pour in 3 eggs, oil, and salt then incorporate the flour slowly with a fork
3. Knead the dough for 10 minutes until smooth then wrap and rest for 30 minutes
4. Roll the dough out into thin sheets using a pasta machine

Filling

1. Mix 250g ricotta, 50g parmesan, 1 egg yolk, parsley, and nutmeg in a bowl until smooth
2. Place small spoonfuls of filling on a pasta sheet and cover with a second sheet
3. Press around the filling to remove air and cut into squares
4. Boil the ravioli in salted water for 4 minutes until they float to the surface

Tips

• Use a damp finger to moisten the edges of the pasta sheets to ensure a tight seal
• Do not overfill the ravioli as the parcels might burst while boiling in the water
• Serve with a simple brown butter and sage sauce to let the cheese flavor shine