Fresh Homemade Ravioli with Cheese Filling

Instructions

Step 1 - Make the Pasta Dough

1. Add the Tipo 00 flour and eggs to a food processor and run 15-20 seconds until a dough forms.
2. Turn it out onto a lightly floured surface, cover, and rest 5 minutes.
3. Knead 1-2 minutes into a smooth ball.
4. Wrap tightly and rest 1 hour. Make the filling while you wait.

Step 2 - Make the Cheese Filling

5. Mix the drained ricotta, mascarpone, basil, Parmesan, and egg. Season generously with salt and pepper.
6. Cover and chill. This keeps 1-2 days ahead.

Step 3 - Roll the Pasta Dough

7. Dust a large work surface with semolina and line 2 sheet pans with parchment.
8. Cut the rested dough into 4 pieces. Work one at a time, keeping the rest covered.
9. Roll each piece through a pasta machine, gradually thinning to about 0.30-0.40 mm (#5 or #6 on a KitchenAid attachment).

Step 4 - Assemble and Cut the Ravioli

10. Dollop rounded teaspoons of filling down a pasta sheet, spaced 2 finger-widths apart, in 1 or 2 rows.
11. Lay a second sheet on top. Smooth it around each mound to press out the air, then press to seal.
12. Cut into 2½-3 inch squares with a fluted cutter or knife.
13. Move to a semolina-dusted, parchment-lined pan and cover so they don’t dry out.

Step 5 - Cook the Ravioli

14. Boil the ravioli in batches in generously salted water, 3-5 minutes, until they float and the pasta is tender.
15. Lift out with a slotted spoon and serve with your sauce.

Notes

• Drain the ricotta overnight in a sieve (or press it firmly between paper towels). Skip this and the filling turns watery.
• Egg sizes vary; the eggs plus yolk should weigh about 185 g cracked. Make up any shortfall with olive oil.
• Yield is roughly 16-32 ravioli depending on size.
• Assembled ravioli hold 1 hour at room temperature or 4 in the fridge - no longer, or they go soggy. For longer, freeze solid on a sheet pan, then bag for up to a month.
• Dry leftover pasta scraps and cook them later in soup or with ragù.