Ricotta Ravioli for 6 Servings

Instructions:

1. On a clean surface, create a mound with the flour and make a deep well in the center.
2. Crack the eggs into the well, add salt and olive oil. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well.
3. Once a shaggy dough forms, knead by hand for 8–10 minutes until smooth and elastic.
4. Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 minutes to relax the gluten.
5. Drain ricotta cheese in a fine-mesh strainer for 15 minutes if watery.
6. In a mixing bowl, fold together the drained ricotta, Parmesan, beaten egg, parsley, nutmeg, salt, and pepper until a uniform, thick paste forms.
7. Divide the rested dough and roll into thin sheets using a rolling pin.
8. Place dollops of filling on the dough, cover with another sheet of pasta, and cut into squares using a ravioli cutter or knife.
9. Boil in a large stockpot of salted water for approximately 5 minutes until they float to the surface.