Homemade Ravioli Ricotta (from scratch)

📝 Ingredients

• 300 g Flour 00
• 3 large Egg (room temperature)
• Water (optional, if you need)
• 200 g Ricotta Cheese (drained)
• 3 tbsp Grated Parmesan Cheese
• 1/4 tsp Salt and Pepper

👨‍🍳 Instructions

1. 1Place flour on your working surface. Using your hand, make a well in the middle of the flour then add eggs into the well. Beat the eggs using a fork then slowly incorporate the flour into the eggs.
2. 2If the dough is too dry, add a little of water and if the dough is too wet, add a little of flour until the dough is no longer sticking to your work surface.
3. 3Knead the dough for about 10 minutes then wrap it with plastic wrap and rest for 20 minutes at room temperature.
4. 4--- Ricotta Filling ---
5. 5Combine ricotta cheese with parmesan cheese and season it with salt and pepper, mix well.
6. 6Dust your working surface with flour. Cut the ravioli dough into 2 pieces, roll it up with a rolling pin until the sheet is 1 mm thick. Dusting it with more flour in between if the dough gets stick.
7. 7Place about 1 tsp ricotta filling on the ravioli sheet, spaced 2 fingers width apart each filling, then brush water between the filling.
8. 8Fold one end of the side inward then press it with your fingers around the filling to seal and get the air out. Trim into 2 inch ravioli square. Place it to a parchment paper dusted with flour. Repeat for the rest of the ravioli sheet and ricotta filling.
9. 9You can boil it right away or store it in the freezer for up to 2 months.