Ravioli di Ricotta

Ravioli di Ricotta
Ravioli di Ricotta
Ingredients
  • 2ounces ricottadrained
  • 1pinch nutmeg
  • 1teaspoon lemon zestfrom about 1/2 a lemon
  • 1/4cup Parmigiano-Reggiano cheeseplus more for serving
  • 1large egg
  • 1/2T coarse salt
  • 1t black pepper
Yield:
Instructions
  1. In a large bowl combine all the ingredients.
  2. Season to taste with salt and pepper, stir well, and place in cooler to harden up a little.
  3. Meanwhile, cut off pieces of dough about the size of an egg.
  4. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick using the a roller or kitchen aid attachment.
  5. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise.
  6. Use a pastry brush to lightly wet one half of the dough with and egg lightly beaten with water.
  7. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds.
  8. Fold the dry half of the sheet over lengthwise to cover the filling.
  9. Press the pasta sheets together to seal the edges around the filling, and press out any excess air.
  10. Use a pastry cutter or knife to cut individual ravioli.
  11. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking.
  12. Repeat with the remaining pasta and filling.
  13. Bring a large pot of salted water to a boil.
  14. Add the ravioli all at once and stir a few times to submerge and separate them.
  15. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes.
  16. Drain the ravioli thoroughly and serve with a desired sauce or cheese.