Hand-Made Pasta: Makes 8 ravioli
- ¾ cup flour
- 1 egg
- ½ tsp salt
- 1 TBSP olive oil
Place your flour on a dry, hard surface and make a well in the middle. Place your egg, salt and oil in the well and mix with a fork until starting to be crumbly. Begin working the dough with the dough scraper and your hands, kneading until a ball forms. Cover with plastic and let set for 30 minutes. Roll out to a thin sheet in an even shape so you can fold it in half with the ends meeting.
Cacio e Pepe Ravioli Filling: Makes 32 (4 servings)
- 1 cup whole milk ricotta
- ½ cup finely grated Pecorino Romano
- ¼ cup grated Parmesan
- 1 egg yolk
- 1 teaspoon freshly cracked black pepper
- Salt to taste
Prepare the filling by combining the ricotta, Pecorino, and Parmesan. Add the egg yolk and mix until smooth. Stir in the black pepper. Taste and adjust seasoning. On one half of your rolled out dough, lightly stamp outlines for filling placement. Place small portions of filling onto the dough. Cover, seal well, and cut into ravioli with your stamp. Bring a pot of salted water to a gentle boil. Cook the ravioli until tender and floating, 3-4 minutes. Finish with butter, pasta water, additional cheese, and freshly cracked pepper in a skillet.
