Cheese Ravioli

theclevercarrot.com

Brock-o-Dile

subheading: For the Pasta Dough:

(1x) Fresh Homemade Pasta Dough (ingredients below) or Sourdough Pasta

300 g Tipo 00 Flour*

3 large eggs*

1 large egg yolk

Olive oil*

Semolina flour, for dusting

* Note: For the Tipo 00 flour, I recommend Molino Grassi or Caputo. For the eggs & yolk, the total combined weight (cracked) should be 185 g. Because eggs size vary, make up the difference (if needed) with olive oil. For example, if you end up with a total of 175 g eggs + yolk, you’ll need 10 g olive oil to equal 185 g. Olive oil makes the dough more soft, supple and satisfying to work with. note: Note: For the Tipo 00 flour, I recommend Molino Grassi or Caputo. For the eggs & yolk, the total combined weight (cracked) should be 185 g. Because eggs size vary, make up the difference (if needed) with olive oil. For example, if you end up with a total of 175 g eggs + yolk, you’ll need 10 g olive oil to equal 185 g. Olive oil makes the dough more soft, supple and satisfying to work with.

subheading: Ravioli Cheese Filling:

100g ( ½ cup) drained whole milk ricotta or 100 g homemade ricotta

100 g ( ½ cup) mascarpone cheese

10 g ( ¼ cup) chopped basil leaves

30 g (. 90 oz) freshly grated Parmesan cheese

1 egg

Salt & Pepper, to taste

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