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Cheese Ravioli

by Ben on December 22nd, 2019

Cheese Ravioli


  • 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
  • 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:

From → Italian

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