Step One: Select your filling
Four-Cheese Filling
(makes 40 ravioli)
7 ounces sheep's-milk ricotta or well-drained fresh whole cow-s milk ricotta (3/4 cup)
3 ounces Italian Fontina cheese. Shredded (2/3 cup).
3 ounces fresh mozzarella cut into 1/4 inch dice (1/2 cup)
1/2 cup freshly grated Parmigiano-Reggiano Cheese
Salt and freshly ground pepper
1 large egg, lightly beaten
In a large bowl, combine the ricotta with the Fontina, mozzarela and Parmigiano-Reggianno and season with salt and pepper. Add the egg and stir until incorporated.
Carrot and Ricotta Filling
(makes 40 ravioli)
3 large carrots, peeled and cut into 1 inch chunks (3/4 pound)
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons unsalted butter
1 tablespoon minced shallot
1 tablespoon heavy cream
5 ounces sheep's milk ricotta or well drained fresh cow's milk ricotta (1/2 cup firmly packed)
6 tablespoons freshly grated parmigiano-reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk
1. Preheat the oven to 400 degrees. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
2. In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
3. In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
Meat Milling
(makes 40 ravioli)
2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
1/2 small onion, minced
1 garlic clove, minced
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano Cheese
1 ounce mortadella, finely chopped
1 ounce rosciutto, finely chopped
Pinch of freshly grated nutmeg
1 large egg, lightly beaten
1. In a skillet, melt the butter in the oil. Add the ground meat, nion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add wine and cook over moderately high heat until evaporated, 4 minutes.
2. Scrape the mixture into a food processor, and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in Parmigian, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.
Step two: Make the dough and fill the ravioli
Easy Ravioli
(Makes 40 ravioli)
2 cups all purpose flour
1/2 teaspoon fine sea salt
Pinch of freshly grated nutmeg
1 tablespoon semolina flour, plus more for dusting
3 extra-large eggs
1 tablespoon extra-virgin olive oil
Filling (see above)
1. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
2. Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5 by 4 inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough into thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Rol the dough through at successively narrower settings two times per setting, until it is thin enought for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
3. Brush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
4. In a large pot of boiling salted water, cook half the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
Serve with warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter
Make ahead: The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags.
Step Three: Choose a shape
1. Suns: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filing in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a 2 1/2 inch round cookie cutter, cut out the ravioli. Make "rays" around the edges with the tines of a fork.
2. Squares: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about three inches apart; cover with the second half. Press out any ai around the filling. Using a fluted pastry cutter or a sharp knife, cut between the mounds to form squares.
