-
1
Mound flour in center of a large work surface, and make a well in the middle.
-
2
Add salt and egg yolks.
-
3
Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well, adding 1/3 cup water, little by little, until dough is soft.
-
4
When flour is incorporated, gather dough together to form a rounded mass.
-
5
Begin kneading dough with the palms of your hands.
-
6
Once dough comes together, scrape up any dried bits of dough; discard.
-
7
Lightly flour work surface; knead dough until smooth and elastic.
-
8
Wrap in plastic wrap and refrigerate for 1 hour.
-
9
Set the rollers of a hand-crank or electric pasta machine at their widest opening.
-
10
Divide dough into 6 pieces.
-
11
Working with 1 piece of dough at a time, being sure to keep remaining dough covered, flatten dough with the palms of your hands and run it once through the machine.
-
12
Fold the dough in half, sprinkle with flour, and run through the machine again.
-
13
Repeat this step about 6 times, until the dough is smooth and elastic.
-
14
Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding.
-
15
Keep rolling the sheet through the machine on decreasing settings, adding flour if necessary, until you have rolled it through the last (thinnest) setting.
-
16
Place pasta sheet on work surface and let stand 5 minutes.
-
17
Using a sharp knife or pastry wheel, cut pasta into four 5-by-5-inch squares.
-
18
Transfer squares to a lightly floured work surface and set aside, covered, until ready to use.
-
19
Repeat process with remaining pieces of dough.
-
20
Bring a large pot of lightly salted water to a boil.
-
21
Prepare an ice-water bath.
-
22
Cut out twenty-four 7-by-7 1/2-inch rectangles out of parchment paper; butter parchment using 1/4 cup butter and set aside.
-
23
Add pasta squares to boiling water and cook until al dente, 1 to 2 minutes.
-
24
Using a slotted spoon, transfer pasta to ice-water bath to cool.
-
25
Drain immediately and lay pasta squares flat on a dry cloth, taking care not to overlap.
-
26
Preheat oven to 375 degrees.
-
27
Cut the crescenza cheese into twenty-four 2-by-2-by-1/4-inch pieces.
-
28
Place one piece of cheese in the middle of each pasta square.
-
29
Fold the bottom and top flaps of the pasta over the middle (like a letter), then fold the sides over the top and bottom flaps to enclose.
-
30
Place each ravioletto, seam-side down, in the middle of a piece of buttered parchment.
-
31
Fold long sides of parchment over the middle (like a letter), then fold the short sides over the long sides to enclose.
-
32
Place parchment paper packet, seam-side down, on a baking sheet (at this point, ravioletto may be frozen for up to 1 month.
-
33
Bake directly from freezer for 25 minutes and continue with step 10).
-
34
Transfer baking sheet to oven and bake until edges of parchment are barely golden brown, 10 to 12 minutes.
-
35
Meanwhile, in a medium saucepan, melt remaining 1 1/2 cups butter over medium heat.
-
36
Cook until nutty brown in color, 4 to 6 minutes, taking care not to burn.
-
37
In a small skillet, heat olive oil over medium-high heat.
-
38
Add garlic and cook until crisp.
-
39
Transfer garlic to a paper towel-lined plate to drain.
-
40
Place 1 tablespoon Parmigiano-Reggiano cheese in the center of each of 12 warmed plates.
-
41
Carefully remove ravioletto from parchment paper packets; arrange 2 ravioletto on each plate and sprinkle with another tablespoon Parmigiano-Reggiano cheese.
-
42
Garnish with garlic, rosemary, and flower petals, if using.
-
43
Serve immediately.
