Mix the ricotta, cheese, 1 egg and nutmeg. Salt and pepper to taste. Flatten out pasta dough with a rolling pin or pasta roller. You can cut out round ravioli using a wine glass as a guide and fold over filling or use a traditional ravioli tray.
Combine the egg and milk in a glass, coat each ravioli just before filling. Place 2 teaspoons of filling for each ravioli. After ravioli has been formed, coat the ravioli with flour and let dry for 10 minutes prior to cooking.
Cook in a large pot in batches. These only take a couple minutes to cook. Drain and serve with your favorite sauce.
Serving
Suggestions
This ravioli and the simple Nutmeg Pepper Parmesan Sauce is excellent.
Originally Submitted
5/7/2003
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