Simple Ricotta Ravioli

1. 1

   Following the master method, page 189, roll dough strips for filling.

2. 2

   For each raviolo, scoop a scant tablespoon of ricotta, shape it round, and drop in place.

3. 3

   Press a shallow well in the soft top of the round and fill with drops of olive oilbarely 1/4 teaspoon on each portion.

4. 4

   Press two or three cubes of mozzarella into the ricotta round, covering the oil.

5. 5

   Sprinkle a good pinch of sea salt on and around the ricotta; do the same with a pinch of white pepper.

6. 6

   Cover and cut ravioli as detailed in the master method below.

7. 7

   Cook and sauce ravioli as on page 192.

8. 8

   Remove pan from heat, sprinkle over them the freshly grated cheese, and serve.

9. 9

   Use the formula and procedure for Simple Ricotta Ravioli, but replace half the ricotta (about 6 ounces) with an equal amount of fresh, creamy goat cheese.

10. 10

    I recommend the same tomato sauces or cacio e pepe sauce (see facing page).

11. 11

    Tomato sauces, the fresher the better: Slow-Cooked Summer Tomato Sauce (page 256), Marinara Sauce with Fresh Basil (page 130), or the Two-Minute Fresh Tomato and Basil Sauce (page 183), even frozen Simple Tomato Sauce (page 132), with shredded fresh basil.

No additional tips available.