Name: Cheese Ravioli
Prep time: 2 h 30 min
Cook time: 6 min
Total time: 156 min
Yield: 4 (estimated)
Ingredients: 2¼ cups all-purpose flour; 1 tablespoon olive oil; ½ teaspoon salt; 3 large eggs; Semolina flour (for dusting); ⅔ cup whole milk ricotta; ⅓ cup grated parmesan cheese; 3 ounces fresh mozzarella; ¼ teaspoon ground nutmeg; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper

Method

18 steps

On a smooth clean work surface, place flour in a mound. Using the back of a rounded bowl or large spoon, create a well in the center of the flour large enough for the wet ingredients (the well should be wider than it is tall with enough flour at the edges to support the wet ingredients when mixing). Add the olive oil and salt and crack the eggs into the well.
Using a fork, start beating the egg mixture slowly, gradually incorporating the flour from the inside, being careful not to break the well. Once the egg mixture is thickened and a pale yellow color, break the well and begin mixing in all of the flour.
Using a bench scraper or floured hands, scoop and fold the mixture together until a dough forms. Knead dough by hand until smooth and the dough springs back when poked, about 10 to 15 minutes.
Wrap the dough tightly in plastic wrap and rest at room temperature for at least 1 hour and up to 3 hours.
In a small bowl, stir together the cheeses, nutmeg, salt, and pepper. Transfer the mixture to a piping and refrigerate until ready to use.
Divide the dough into 4 equal pieces and loosely cover with plastic wrap. Remove one piece of dough and press into a rectangle, about ¼ inch thick. Sprinkle with semolina flour.
With the pasta rollers on their widest setting, pass the dough through the rollers. Fold the dough in half, and pass through again. Repeat this process once more.
Pass the dough through the widest setting 2 more times without folding, making sure the dough is the width of the rollers.
Adjust the rollers to the next widest setting. Sprinkle dough with semolina flour and pass through the roller twice.
Adjust rollers to the next widest setting, and pass the dough through twice. Continue this process until the rollers are on their thinnest setting.
Sprinkle the pasta sheet with semolina flour and gently fold to fit the prepared sheet tray. Cover with a tea towel to keep it from drying out. Repeat with remaining dough pieces.
Lay 1 pasta sheet lengthwise on a work surface. Place another sheet above it, parallel. Trim uneven edges. Brush excess semolina flour off both sheets.
Pipe 2 rows of filling into roughly 1½-teaspoon-mounds about 1½ inches apart on the first sheet, leaving at least a ½-inch border.
Brush the second sheet lightly with water. Place it water-side-down on top of the first sheet. Press to seal around each mound, pushing out air bubbles.
Cut outside edges of the pasta sheet. Cut lengthwise between the filling rows. Cut vertically to separate into individual ravioli. Place on a baking sheet sprinkled with semolina flour.
Allow ravioli to rest uncovered and dry slightly for 15 to 20 minutes before boiling.
Bring a large pot of water to a boil and salt heavily. Reduce heat to medium.
In two batches, carefully drop ravioli into boiling water. Simmer for 3 to 4 minutes, stirring occasionally. Remove with a slotted spoon and serve immediately.