This recipe dates back to 1891 when Pellegrino Artusi wrote the milestone of the Italian cuisine La scienza in cucina e l’arte di mangiar bene (see original recipe https://www.pellegrinoartusi.it/55-tortelli/)

Ingredients

• 150 gr of Manitoba flour or 00
• 150 gr of semolina flour (I use Senatore Cappelli an Italian Ancient grain flour)
• 3 eggs
• 300 gr of sheep ricotta cheese
• 50 gr of Parmesan cheese
• Nutmeg
• Salt and pepper

Directions

1. To prepare the lasagna stripes for the ravioli, start by pouring the two flours into a bowl, create a hole and break the eggs in the center at room temperature. Then mix for about 5-10 minutes until the dough is smooth and elastic.

1. Now form a ball and wrap it in a cloth and let the dough rest at room temperature for at least 30 minutes.
2. Divide it into more parts to roll it out more easily.
3. Flour one part thoroughly and flatten it, store the other portions in the cloth so they will not dry out.
4. Take the dough puller and place it on the maximum thickness and pass the dough between the rollers
5. To get a first rather thick sheet, then fold the two flaps of the sheet towards the center to give a more regular shape
6. Then flour it slightly and pass it between the rollers, continue in this way several times until you reach the desired thickness.
7. Lay the dough obtained on the floured pastry board, and equalize with a knife the ends to make the dough regular
8. Sprinkle it with a little semolina on both sides, let the sheets dry for 5 minutes.
9. Pick one stripe, lay it down and put the filling on the dough, after compacting it well, then wet the edges to better close the ravioli, finally make the ravioli making sure that the edge does not come out when it is pressed into the mould.
10. Cook in plenty of water for about 5-6 minutes
11. I like them with extra virgin olive oil, Parmigiano Reggiano, and fresh thyme leaves or chives