Ingredients

RAVIOLI FILLING

1. 475 grams of ricotta
2. 1 egg
3. 2/3 cup of finely grated parmesan cheese
4. 1/2 teaspoon of nutmeg
5. 1/2 teaspoon of fleur de sel
6. Pepper to taste

RAVIOLI DOUGH

1. 2 1/2 cups of all purpose flour
2. Pinch of salt
3. 4 eggs
4. 1 tablespoon of olive oil
5. 30-40 fresh basil leaves

Preparation

RAVIOLI DOUGH AND FILLING

1. In a bowl mix together all the ingredients for the ravioli filling and place aside
2. In a stand mixer, mix together the flour, eggs, salt and olive oil and let knead for about 10 minutes.
3. Place a plastic wrap on top of the dough and let rest for 30 minutes.

MONTAGE

1. Cut your dough into 4 pieces.
2. Using 1 piece of dough and the pasta roller (it can be made with a rolling pin but I strongly recommend using the machine), you want to roll out your dough until the level 3 (I have 6 levels on mine so if you have less go 3 under). At this point, you want to add some of the basil leaves to half the rolled out dough and fold the dough back to hide the basil leaves. Roll until 5 or maximum thinness.

*** It is extremely important that the basil leaves are dry for this to work without changing the consistency of the dough.

1. Once your piece is rolled out, use a round cookie cutter (about 2 inches wide) and cut out your circles. Using one circle place a spoonful of the filling, seal another circle on top with a damped finger and pinch to fully seal.
2. Repeat these steps for all 4 pieces of dough
3. They will take about 2-3 minutes to cook. Once they float they are down! Top it off with your favorite tomato sauce and Voilà!!!

Bon Appétit!