Raviolli

Ingredients for Ravioli Filling

400 g (or 14.11 oz) ricotta

2 raw eggs

3 tablespoons grated cheese

A bunch of chopped parsley

Seasoning

Ingredients for Pastry

400 g (or 14.11 oz) plain flour

Salt

2 egg yolks

A little oil

Method

Step 1: How to make ravioli dough

First, sieve the flour together with a teaspoon of salt into a basin. Add the egg yolks and rub together between your fingers, adding 4 tablespoons of vegetable oil and a little warm water. Work the mixture into a smooth dough.

Let it rest for an hour.

Divide the pastry into two. Sprinkle some floor on the table (or working space) and on your rolling pin. Roll out one of the halves flat on the table in a square shape. The dough should be rolled in one direction and you also need to turn it occasionally. The end result should be a dough which is about 3 mm thick.

Step 2: Making the ravioli filling

While the dough is resting, start preparing the filling.

Mix the ricotta, eggs, grated cheese and chopped parsley in a mixing bowl. together. Add black pepper and salt. Mix well.

Step 3: Making the Ravjul

Take tablespoons of the ricotta filling and pile them up in rows on your flattened pastry square, each a few centimetres apart.

Lower the other pastry half, pressing and sealing firmly around each separate pile of ricotta. Cut out the individual ravioli.

Leave the ravioli to rest for about 15 minutes.

Step 4: Cooking the Ravjul

Boil the ravioli in water (slightly salted) until just done. Drain well.

Step 5: Serving the Ravjul

Ravjul is best served with a simple ravioli sauce, so serve the ravioli with tomato sauce flavoured with garlic and basil. Sprinkle grated cheese on top.