How to Prepare
Ricotta cheese (2 cups)
Eggs (2 – separated)
Nutmeg (just a pinch)
Salt (just a pinch)
Parmesan cheese (1.5 cups – grounded)
Flour (unenriched organic) (3 cups)
Salt (1 tsp.)
Olive oil (¼ cup)
- Strain the ricotta in a large bowl for 2 -3 hours before cooking.
- Put into a medium mixing bowl and combine with parmesan cheese and mixed egg yolks.
- Sprinkle in nutmeg, salt, and a few cracks of fresh ground pepper in with the cheese.
- Add a splash of olive oil (~2 tbsp.).
- Mix with a spoon. a. Set aside.
- Mix the eggs in a bowl.
- Make a mound of the flour on a countertop and sprinkle salt on top.
- With your finger, make a bowl-sized depression in the flour and pour the eggs in.
- Mix with a fork until the egg is thickened.
- Add about ¼ cup of olive oil and continue mixing with the fork.
- With a baker’s knife, mix the rest of the flour with the egg mixture.
- Continue to knead the dough by hand until its elastic and firm.
- Add flour and egg if necessary.
- If and when the dough gets tough, let it rest for a few minutes and continue to knead.
- When done, coat with olive oil and let it rest for about 30 minutes.
- Knead the dough for about 30 – 60 seconds to loosen it up.
- Roll out the dough by hand and cut a small piece of dough for one piece of pasta (about the size of 2 golf balls).
- Sprinkle flour on the counter and roll the dough with a rolling pin into a long, thin strip of dough (split the long way).
- With a melon baller, scoop 5 – 6 balls of the ricotta filling onto the coated side of the dough.
- Fold the other half of the dough over and press along the edge to create a seal.
- Press in between the balls of ricotta, working the air out of the pockets of filling.
- Using a knife or decorative cutter, separate the pockets into individual ravioli.
- Place them on a cooling rack in a baking pan.
- Continue until the dough is gone.
- Any extra can be placed on top with parchment paper in between.
- Cook and serve with sauce. Enjoy!