- 33/4 cup plus 1 tablespoon sifted bread flour
- 3 large eggs
- 2 large egg yolks
- 8 ounces whole milk ricotta
- 4 ounces smoked mozzarella cheese grated
- 1/2 medium lemon
- 5 tablespoons salted butter
Gradually combine flour with the eggs and yolk to form the fresh pasta dough--this can be done manually using the "well" method, in a stand mixer with a dough hook, or in a food processor. Once the dough begins to come together and all of the egg is coated in flour, knead for about 10 minutes until very smooth and firm, then form into a ball and set aside to rest for 30 minutes, tightly wrapped. If the dough feels too dry, add very small increments of water with your fingertips to achieve the desired consistency (it should not be sticky or flaky).
While the dough rests, make the filling. Mix the cheeses together (the smoked mozzarella can be grated on a wide box grater), and season to taste with a few squeezes of lemon juice, kosher salt, and black pepper. If desired, add the zest of half of the lemon to the filling. Set aside.
Roll out about 1/4 of the pasta dough into a sheet slightly thicker than usual for stuffed pastas (on a Marcato hand-crank and Kitchen Aid attachment, this would be about setting 5) and lightly flour both sides to prevent sticking. Make sure any unused dough remains tightly wrapped.
Using a cookie cutter slightly larger than your corzetti stamp, lightly mark an even number of circles across the sheet, leaving about 1/2 inch or more in between each. Roughly cut around the outlines, leaving an edge, and separate the pieces (this technique is like a patchwork quilt). Make sure the bottom of half of the pieces are loose and floured before stamping your design firmly in the center of them. You can use any cookie stamp or patterned object of choice if you do not have a traditional corzetti stamp.
Spoon about 1 tablespoon of filling in the center of the remaining outlined pieces (the ravioli should be filled out but not overflowing). Brush a small amount of water around the filling/around the edges of the outline and lay a stamped piece on top of each. Press around the filling to seal and press out any air bubbles.
Finish the ravioli by cutting out each piece with the cookie cutter so the design and filling are situated in the center. Place on a lightly floured surface and repeat the process with the remaining dough and filling.
Once the ravioli are formed, cook in well-salted, lightly boiling water until cooked through and the edges have softened, about 2-3 minutes. Serve with brown butter (cook a few tablespoons of butter over medium heat until golden and fragrant, 5-10 minutes), high-quality olive oil and herbs, or with your favorite pomodoro.