Homemade Cheese Ravioli

• Vegetarian

• Produce

  • 1 tsp Basil, fresh
  • 1/2 tsp Lemon, zest

• Baking & Spices

  • 1 Pinch Nutmeg
  • 1 batch Pasta dough, Fresh
  • 1 Pinch Salt and pepper

• Dairy

  • 1/3 cup Parmesan cheese
  • 1 cup Ricotta

Found on forkinthekitchen.com

Description

Ingredients

• 1 batch Fresh Pasta Dough*
• 1 cup ricotta (I use whole milk)
• ⅓ cup parmesan cheese, shredded
• ½ teaspoon lemon zest
• 1 teaspoon fresh basil, finely chopped
• Pinch of salt and pepper
• Pinch of nutmeg

Directions

• Mix together ricotta, parmesan, lemon zest, basil, salt, pepper, and nutmeg. Set aside.
• Make fresh pasta as directed in previous recipe. Roll out dough into two long rectangles.
• Begin to boil a large stockpot full of well salted water.
• Using a small scoop, place a ball of filling on one half of the dough, approximately 1 inch apart.
• Fold the top half of the dough over the filling and press down around the filling to seal the dough together. Using a pizza cutter or knife, cut between each filling to create the individual ravioli pockets.
• Place on a floured plate until ready to boil. Continue with remaining dough.
• Boil the ravioli pockets in batches, do not overcrowd the pan. Pasta will take approximately 3-4 minutes, depending on the size. They will float when ready. Remove from water and place into sauce.