Name: Homemade Cheese Ravioli with Garlic Butter
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 3 to 4 servings
Ingredients: 1 cup (246 grams) ricotta; 1/2 cup (40 grams) finely grated Parmigiano-Reggiano; 2 tablespoons finely chopped fresh basil; 1 tablespoon finely chopped fresh parsley; 1 large egg; 1/2 lemon, zested; Pinch freshly grated nutmeg; Kosher salt and freshly ground black pepper; Basic Pasta Dough, recipe follows, or 24 to 30 wonton wrappers; 4 tablespoons (1/2 stick/58 grams) unsalted butter; 2 tablespoons (30 milliliters) olive oil; 3 cloves garlic, finely minced; 1/2 lemon, zested and juiced; Kosher salt and freshly ground black pepper; 2 tablespoons finely chopped fresh parsley; Grated Parmigiano-Reggiano, for serving; 1 cup plus 2 tbsp 00 or all-purpose flour, plus more as needed and for dusting; 1/2 teaspoon kosher salt; 1 large egg plus 2 yolks; 2 teaspoons olive oil

Directions

For the pasta and filling: In a medium bowl, beat together the ricotta, Parmigiano-Reggiano, basil, parsley, egg, lemon zest and nutmeg and season with salt and pepper. Cover and set aside in the fridge to chill for at least 15 minutes and for up to 1 day.
If using the Basic Pasta Dough, divide the dough into 4 roughly equal pieces and roll out on a floured surface into a very thin rectangle that measures about 5 inches across. If you have a pasta roller, that will make very quick work of this, but a rolling pin will also do.
Place a clean dish towel on a baking sheet and dust it with flour. Lay the sheets of pasta out onto a lightly floured work surface and, using a small spoon, drop 1-tablespoon dollops of the ricotta filling along the center of the dough, leaving about 2 inches between each. Lightly brush a bit of water along one edge of the dough and between each dollop of ricotta. Fold the dough over the ricotta onto itself and press firmly around each mound to seal in the filling, being careful not to create any air pockets. Cut the ravioli using a knife or pizza cutter and trim the edges, if desired. Transfer the ravioli onto the flour-dusted dish towel, flipping every 10 minutes or so to avoid sticking.
If using wonton wrappers, simply drop 1-tablespoon dollops onto each square, brush the edges lightly with water, fold over and press to seal. If needed, press the edges with the tines of a fork to ensure a strong seal.
Fill a wide pot or high-sided skillet with water, season well with salt and set over high heat to bring to a boil.
For the sauce: Meanwhile, melt the butter and oil together in a large skillet over medium-low heat. Add in the garlic, lemon zest and juice and salt and pepper to taste and reduce the heat to low.
Boil the ravioli until they float and are al dente, about 2 minutes. Using a slotted spoon, transfer the ravioli into the garlicky butter, adding a spoonful or two of the pasta cooking liquid as needed. Gently toss in the parsley and cheese, to taste, and serve topped with more cheese.

Basic Pasta Dough:

Add the flour and salt to the bowl of a food processor and pulse to combine. In a small bowl, whisk together the whole eggs, yolks and oil and pour it over the flour mixture. Pulse until the mixture looks crumbly, then turn it out onto a work surface and form into a ball.
Lightly dust your work surface with flour and knead the dough until smooth and bouncy when pressed, adding more flour as needed, 1 to 2 minutes. Cover the dough with an upturned bowl or plastic and set aside to rest at room temperature for 30 minutes or in the fridge for up to 1 day.

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