For the Dough
- 11/2 cups flour
- 2 tablespoons plus 1 teaspoon semolina flour
- 1 pinch salt
- 1 egg
- 2 egg yolks
- 1 tablespoon olive oil
For the Filling
- 171/2 ounces ricotta, drained
- 1/2 cup chopped parsley
- 2 tablespoons parmesan
- 1 lemon, zested (1 tablespoon) and juiced
- 1 pinch nutmeg
- Salt, To Taste
- Pepper, To Taste
Make the dough: Sift the flour, semolina and salt together on a platform and make a well in the middle. Break the egg and the yolks in the middle and add the olive oil. Now use a fork to start beating the egg and olive oil and slowly start adding the flour from the sides to combine the ingredients. Continue to use the fork until the mixture is too thick to work with and then start using your hands to knead the pasta dough. Keep kneading for about 8-10 minutes to achieve a smooth ball of dough that springs back when you pinch it with your fingers. (Alternatively you could knead the dough using any mixer with a dough hook.) Wrap the dough with plastic wrap or cover it with a container and let it rest for 30 minutes on the counter top.
Meanwhile prepare the filling: Combine the ricotta, parmesan, parsley, lemon zest and juice, nutmeg, salt, and pepper in a blender and blend together to form a thick filling. Taste it to make sure that it is well seasoned and set aside in a piping bag and refrigerate for 30 minutess.
Cut a small piece of the dough and roll it out to be flat enough to be put in the '0' setting of a pasta machine. Once you pass it through '0', fold it over and pass it through once again. Do this for another 2-3 times until you feel the dough getting stronger. Now move on the setting '2', then '4' , '6' and finally '7' (on the atlas mercato) and flour the sheet of dough in between as needed. Now lay out the flat parsley on half of the sheet in gaps of an inch. Make sure to not include any thick stems and only the tender leaves. Now fold over the other half of the sheet over the part laid with parsley and gently roll over this with a rolling pin until the sheets stick and become one. Generously flour both sides of the sheet before sending it through setting '7' again. We now have our parsley laminated pasta sheet and ready to start piping the filling and shaping our ravioli.
Cut sheet in half and start piping the filling on one half, leaving a two-finger space between each piping. Lay the other sheet over the piped filling and gently seal by pressing around the filling. Use a plain or jagged edge round cookie cutter to cut out your ravioli and place them on a semolina floured surface to dry for a bit.
To cook- boil water and generously salt it. Toss in the fresh ravioli and cook for about 2 minutes (they will float up, and then maybe 45 seconds more) and toss in a simple butter and sage sauce! Do not over cook the ravioli as the ricotta filling will become grainy instead of soft and creamy! You could also freeze the ravioli and use it at a later date. To cook frozen ravioli, do not defrost and cook straight from the freezer into boiling water.