Ingredients
2 cups all-purpose flour
2 large eggs
1/2 tsp salt
1 tbsp olive oil
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp ground nutmeg
1/4 tsp black pepper
1/4 tsp salt
1 tbsp chopped fresh basil (optional)
1 tbsp chopped fresh parsley (optional)
Directions
1. On a clean surface, make a mound with the 2 cups of all-purpose flour. Create a well in the center.
2. Crack the 2 large eggs into the well. Add 1/2 teaspoon of salt and 1 tablespoon of olive oil.
3. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a dough forms.
4. Knead the dough for about 10 minutes until smooth and elastic. If it’s too dry, add a bit of water; if too sticky, add a bit more flour.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
6. In a mixing bowl, combine 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Stir in the chopped fresh basil and parsley if using. Set aside.
7. Divide the rested dough into two pieces. On a floured surface, roll out each piece into a thin sheet.
8. Drop small spoonfuls of the ricotta mixture evenly spaced onto one of the sheets of dough.
9. Brush a little water around the filling mounds to help seal the ravioli. Place the second sheet of dough over the first and press down gently around the filling to seal.
10. Using a knife or a ravioli cutter, cut out individual ravioli. Press the edges with a fork to ensure they are sealed.
11. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface.
12. Remove the ravioli with a slotted spoon and serve with your favorite sauce.