Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 teaspoon (5g) salt
  • 1 cup (250g) ricotta cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 large egg yolk
  • 1 tablespoon (15g) fresh basil, chopped or 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a mixing bowl; create a well in the center.
  2. Crack eggs into the well; using a fork, gently stir to combine.
  3. Gradually incorporate the flour until a dough forms.
  4. Knead for about 8-10 minutes until smooth and elastic.
  5. Wrap in plastic wrap; chill for 30 minutes.
  6. In a mixing bowl, combine ricotta, Parmesan, egg yolk, and basil.
  7. Season with salt and pepper; mix until smooth.
  8. Divide chilled dough into quarters; keep the unused portions covered.
  9. Dust work surface with flour; roll out one piece of dough until paper-thin (about 1/16-inch thick).
  10. Using the ravioli cutter, cut the rolled dough into squares or circles.
  11. Place a teaspoon of filling in the center of half the pasta shapes.
  12. Brush edges with water; top with remaining pasta shapes, pressing to seal.
  13. Bring a large pot of salted water to a gentle boil.
  14. Cook ravioli for 3-4 minutes or until they float to the top.
  15. Drain carefully and serve with your sauce of choice.