i eventually want to make some flavored raviolis, but for the first time i wanted to keep it simple.
for the pasta
for the stuffing
for the sauce
step one: make the dough
as i've done before, i piled up flour and put 3 eggs into the middle. mixed up the eggs, kneaded it together for 5 minutes. then covered it and let it rest.
step two: make the filling
simple as can be. mix together the ricotta, the thyme, and the sea salt. in the future i may use eggs, to keep it together, because like this the filling kind of oozes out. but it's still good.
step three: roll out the dough
split the dough in half. on a floured board, roll out the dough pretty thin. not too thin, of course, it's got to hold the filling in. then cut the edges off of the dough and square it off.
step four: form the ravioli
lay out one of the rolled halves on the board. put small dollops of the filing at even intervals, leaving room at the edges. be careful not to use too much filling. then dip your finger in water and use it to make lines in between the filling. this is to help the top half stick to the bottom half.
lay the other half on top of the filling, and gently press down in between the humps to form the ravioli. when you have the ravioli formed, press more firmly and make sure the outside edges are sealed.
then use a sharp knife to cut and separate the ravioli.
for a finishing touch, use a fork to crimp the edges. this seals the ravioli shut and also makes them look real purty.
step five: cook
boil salted water, then lower the heat so that it's not boiling too hard. don't want to break the ravioli in the water. carefully drop them in, and don't overcrowd the pot. you may want to cook them in batches. remove from the water when they are floating aggressively, and transfer them directly to the sauce.
step six: the sauce
simple again. melt the butter, add some fresh thyme. add the cooked ravioli until lightly browned, then top with grated cheese. simple as can be.