Ricotta-Filled Ravioli

Instructions

1. Pour the flour onto a clean work surface and make a well in the center. Add the eggs, salt, and olive oil into the well.
2. Using a fork, start to gently beat the eggs, gradually incorporating the flour from the edges of the well.
3. Once combined, use your hands to knead the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little extra flour as needed.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
5. For the ricotta filling, mix the ricotta, Parmesan, and egg yolk in a bowl. Add nutmeg, salt, and pepper and stir until fully combined.
6. After the dough has rested, cut it into four pieces. Take one piece and keep the others wrapped to prevent them from drying out.
7. Using a pasta machine, roll out the dough piece starting from the thickest setting, gradually working to the thinnest setting. The dough should be thin enough to see your hand through it.
8. Lay the rolled dough on a floured surface. Place teaspoons of filling along one half of the dough, about 1.5 inches apart.
9. Fold the other half of the dough over the filling. Press around each mound to seal the edges, ensuring there are no air pockets.
10. Using a ravioli cutter or sharp knife, cut the ravioli and place on a floured tray. Repeat with remaining dough and filling.
11. Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 4-5 minutes, or until they float to the surface.
12. In a skillet, melt the butter over medium heat until golden brown. Drain the ravioli and toss them gently in the butter.
13. Serve the ravioli hot, garnished with freshly chopped parsley.