Name: Sheep's Milk Ricotta and Parmesan Cheese Ravioli
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT1H31M0.000S
Yield: 4 servings
Ingredients: 6 eggs; 1 1/4 cups durum flour; Pinch salt; 2 tablespoons olive oil; Egg wash, for brushing dough (mix 1 egg yolk with 1 tablespoon water); 1 cup sheep's milk ricotta cheese; 3/4 cup grated Parmesan; 2 egg yolks; Pinch nutmeg; Pinch salt and pepper; Olive oil; Diced tomatoes; Basil

Directions

For the pasta dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
For the ravioli mix: Mix all ingredients together.
Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape.
Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.

On Tonight

Sheep's Milk Ricotta and Parmesan Cheese Ravioli

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