Homemade Ricotta Ravioli

Step 1

Mound flour on a clean surface. Make a well in the center with your fingers.

Step 2

Crack eggs into the well and whisk lightly with a fork, breaking the yolks.

Step 3

Gradually incorporate flour into the egg mixture, drawing from the inner walls. Knead until shaggy, ~2 minutes.

Step 4

Continue kneading until smooth and elastic, about 8–10 minutes. Cover and rest 15 minutes.

Step 5

Mix ricotta, Parmesan, parsley, sage, and a pinch of salt in a bowl until combined.

Step 6

Divide dough into 4 pieces. Working with one piece at a time, roll thin on a floured surface, ~1/16-inch.

Step 7

Cut into 2-inch circles using a round cutter or glass. Place 1 tsp filling in center of each.

Step 8

Fold each circle in half, pressing edges firmly to seal. Crimp with a fork for a decorative seal.

Step 9

Bring a large pot of salted water to a boil. Working in batches, add ravioli without crowding.

Step 10

Stir gently and cook until ravioli rise to the surface, then 1–2 minutes more until tender.

Step 11

Remove with a slotted spoon and transfer to a serving dish. Repeat with remaining ravioli.

Step 12

Melt butter in a small pan over medium-low heat. Pour over ravioli, tossing gently to coat.

Step 13

Season with salt and black pepper. Serve hot with extra Parmesan on the side.