Cheese Ravioli Recipe

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Mix together until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

In a mixing bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, egg, salt, black pepper, and nutmeg. Mix until well combined.

Divide the dough into quarters. Roll out one quarter at a time on a floured surface until thin. Place small mounds of cheese filling (about 1 tsp) on one half of the dough. Fold the other half over and press down to seal, ensuring to remove any air pockets. Cut into squares or circles.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Preheat oven to 375°F (190°C). In a bowl, mix softened butter, minced garlic, chopped parsley, and salt. Cut the baguette in half lengthwise and spread the garlic butter mixture evenly on both halves. Bake for 10-12 minutes until golden brown.

Serve the cooked ravioli with your favorite sauce and garlic bread on the side.