Fresh Ravioli

Using my fresh pasta recipe, ravioli are quite easy to make.
I lay out two long sheets of pasta next to each other, then add spoonfuls of ricotta-filling on one sheet, spacing each dollop 1-inch apart.    


Ricotta filling
ricotta cheese, parmesan, parsley, egg, salt and pepper    


After one pasta sheet is full of ricotta mounds, I take the other sheet and blanket it over the sheet with the fillings. I quickly press between the mounds to seal and give way to the beginning of the ravioli shapes.    

Cut the ravioli using a ravioli cutter or a pizza cutter.    


Refrigerate and use within 3 days or freeze for up to 6 months.    

You might also like:    

Fresh Gnocchi

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