2 ⅓ cups "00" pasta flour (300 g), plus more for dusting
3 large eggs
1 cup ricotta cheese (225 g)
½ cup cream cheese (100 g)
½ cup grated mozzarella cheese (60 g)
½ cup grated cheddar cheese (60 g)
5 g finely chopped fresh parsley (5 g)
kosher salt, to taste
freshly ground black pepper, to taste
water, or beaten egg white, for brushing
2 tablespoons unsalted butter
¾ cup pine nuts (100 g)
2 sprigs fresh rosemary leaves, finely chopped
Nutrition Info
Calories 1373
Fat 78g
Carbs 120g
Fiber 6g
Sugar 3g
Protein 49g
How to Make It
1. Step
Pour the flour into a large bowl and make a well in the center. Crack the eggs into the well and mix everything together with a fork.
2. Step
Knead the dough for 5 minutes. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Step
While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley, and a sprinkle of salt and pepper in a medium bowl to make the filling. Set aside until needed.
4. Step
On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting). Keep the other half of the dough wrapped in the refrigerator to keep it fresh until ready to use.
5. Step
On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1–2-cm (⅓–¾-inch) gap in all directions between the scoops.
6. Step
Brush the pasta dough surrounding the filling with water or egg white. Fold the other side of the pasta over the filling, pushing down around each portion to seal it in, creating a long strip of ravioli pieces.
7. Step
Use a knife or pizza cutter to cut between the filling mounds to create individual ravioli.
8. Step
Dust the ravioli pieces with flour and repeat with the remaining dough and filling to make more ravioli.
9. Step
Bring a large pot of salted water to a boil over medium heat. Add the ravioli and boil for 2–3 minutes, until the pasta floats to the surface, then drain.
10. Step
Melt the butter in a large pan, then add the pine nuts and cook for 2 minutes, until starting to brown. Add the rosemary and cook for another 1–2 minutes, until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
11. Step
Divide the ravioli between serving bowls and spoon the rosemary butter sauce over the top.
