Cheese Ravioli

What you need:

• Egg Pasta Dough
• 4 ounces ricotta cheese
• 1 egg, slightly beaten
• 2 Tablespoons grated Parmesan cheese
• 2 Teaspoons dried parsley flakes (or fresh is even better)
• a pinch of nutmeg
• dash of salt and pepper

What you do:

Mix together ricotta, egg, Parmesan, parsley, nutmeg, salt and pepper. Roll out 1/4 of the pasta dough (at a time) as thin as possible. Using a 3 inch biscuit cutter, make rounds in the dough and spoon 1 to 2 teaspoons of cheese mixture into the middle. Dipping fingertips into a small bowl of water, wet the edges of the round and then fold and seal together. Using the end of a fork, press the edges together to ensure the seal. Carefully lay the pasta onto a cookie cooling rack (that's what I used - but a pasta rack made for flat pastas would work too) and place in fridge while doing the rest of the ravioli. Let ravioli dry for an hour in the fridge.

When boiling your ravioli, I suggest not letting the water get to a full boil and only simmer the pasta. The rapid boil can break apart the seal of the ravioli. Simmer for about 5 minutes, the pasta will float towards the end. (I did our pasta in 2 batches to keep the water from dropping temperature too much.)