Cheese Ravioli
Dough:
- 1C semolina Durum flour + 1C “00” flour or 2C (220-240g) AP flour
- pinch of salt
- 3 large eggs at room temperature
- 2T olive oil
Filling:
- 6-8 oz mozzarella
- 12 oz sheepsmilk ricotta (preferred, but cow will suffice)
- 1/4+ cup of Parmigiano Reggiano
- 4 Tbs minced Italian Parsley leaves
- Black Pepper corn
- Grated Nutmeg
sauce: brown butter, possibly with sage
Some other ideas:
https://www.foodandwine.com/recipes/four-cheese-ravioli