These are just plump pillows of wonderful cheesy goodness. Serve with a simple tomato basil sauce or butter with some sage leaves. I used a 3 1/4 inch cookie cutter and got about 30 ravioli. You can also used refrigerated pasta sheets if you don’t want to make your own pasta dough.
- 3 2/3 cups all-purpose flour
- 2 large eggs
- 2 egg yolks
- 1 tablespoon olive oil (optional)
- 1 3/4 cups ricotta cheese (I used part skim)
- 1 egg
- 1 1/4 cup grated Parmesan cheese
- zest of 1 lemon
- dash of nutmeg
- Salt and freshly ground black pepper
To make the ravioli filling:
1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmesan cheese, and 1 egg. Season to taste with salt and pepper, stir well,
and set aside.
To make the ravioli dough:
1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
3. Lay a pasta sheet flat on a lightly floured work surface. Using a 3 or 3 1/4 inch cookie cutter, cut out circles in the pasta dough and set on a cookie sheet sprinkled with cornmeal. Spoon mounds of the filling, about 2 teaspoons each, onto the middle of the pasta circle. Fold in half to cover the filling. Press the pasta together to seal the edges around the filling, and press out any excess air. Use a fork to crimp the edges. As you cut out the ravioli, place them on a baking sheet sprinkled with cornmeal to keep them from sticking. Repeat with the remaining pasta and filling. You can refrigerate them until you are ready to cook.
4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 4 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.