Hand-made Ravioli Recipe
Artisanal hand-made ravioli, filled with a blend of cheeses in a basil pesto sauce
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Ingredients
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Ravioli Dough
Method
Preparation
Make the Ravioli Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Cheese Filling
In a separate bowl, mix together the ricotta, Parmesan, mozzarella, black pepper, and nutmeg until well combined. Set aside.
Roll out the Dough
After resting, divide the dough into quarters. Roll each quarter out into thin sheets using a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch.
Fill and Shape the Ravioli
Place a teaspoon of cheese filling about 1 inch apart on one sheet of dough. Moisten the edges with water, then place another sheet of dough on top. Press down around each filling to seal and cut into squares or circles using a knife or pasta cutter.
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 4-5 minutes or until they float to the top. Drain and toss with the basil pesto sauce.
Serve
Serve the ravioli warm, drizzled with additional pesto sauce and garnished with extra Parmesan if desired.