Makes 6 Large Ravioli
1 cup farmer's cheese
1 cup mashed potatoes
Salt, to taste
Pepper to taste
1 lb fresh pasta sheets, homemade or store-bought
6 edible flowers such as pansies or nasturtiums (homegrown is best so you can be sure they are not chemical-laden)
6 egg yolks (do not crack eggs until stated)
1 egg white
Flour as needed, for dusting surface
Water as needed, for keeping pasta sheets hydrated
Mix the first four ingredients in a bowl until well-combined. Using your hands, divide the mixture into six even portions. Roll them into balls. Make a depression in each ball that is the size of an egg yolk. Store them in the refrigerator until ready to use.
Cut pasta sheets into twelve 4"x4" squares. Cut remaining sheets into six 5"x5" squares. Work with two 4x4 squares at a time and keep the remaining squares covered so that they do not dry out.
Lay one square down as a base and brush with a little water. Attach flower petals to the base sheet in a pattern you like. You can play with patterns by mixing up different flower petals on one sheet, scattering them at random, or closely sticking to the original shape of the flower you plucked the petals from. Once you have a pattern you like, cover the sheet with another sheet. Re-roll these sheets until they are 5"x5" squares.
Once you have all six of the flower tops made, remove the cheese mixture from fridge. Lay out your six bottom (plain) sheets and place a cheese nest on each one. Crack one yolk into the first cheese nest and use the remaining white as an egg wash to brush over the base sheet of pasta so the top sheet sticks to it. Gently drape the top sheet over the cheese nest and base sheet. Cut into desired raviolo shape- circles or squares work best. Repeat with remaining ravioli. Store in fridge on a sheet of parchment paper that has been dusted with flour until ready to use.
For a runny yolk, cook for only four minutes. I like a simple browned butter sauce for these so that the inside of the pasta really shines.