Homemade Ricotta Ravioli

Ingredients

• 2 cups all-purpose flour
• 3 whole eggs
• ½ tsp salt
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 4 tbsp butter

Instructions

1. 1

   Mound flour on a clean surface. Make a well in the center with your fingers.

2. 2

   Crack eggs into the well and whisk lightly with a fork, breaking the yolks.

3. 3

   Gradually incorporate flour into the egg mixture, drawing from the inner walls. Knead until shaggy, ~2 minutes.

4. 4

   Continue kneading until smooth and elastic, about 8–10 minutes. Cover and rest 15 minutes.

5. 5

   Mix ricotta, Parmesan, parsley, sage, and a pinch of salt in a bowl until combined.

6. 6

   Divide dough into 4 pieces. Working with one piece at a time, roll thin on a floured surface, ~1/16-inch.

7. 7

   Cut into 2-inch circles using a round cutter or glass. Place 1 tsp filling in center of each.

8. 8

   Fold each circle in half, pressing edges firmly to seal. Crimp with a fork for a decorative seal.

9. 9

   Bring a large pot of salted water to a boil. Working in batches, add ravioli without crowding.

10. 10

    Stir gently and cook until ravioli rise to the surface, then 1–2 minutes more until tender.

11. 11

    Remove with a slotted spoon and transfer to a serving dish. Repeat with remaining ravioli.

12. 12

    Melt butter in a small pan over medium-low heat. Pour over ravioli, tossing gently to coat.

13. 13

    Season with salt and black pepper. Serve hot with extra Parmesan on the side.

Tools you’ll need

• large work surface
• rolling pin
• 2-inch round cutter
• fork
• large pot
• slotted spoon
• small saucepan
• mixing bowl

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