Ricotta and Herb Ravioli

1. Prepare the Filling

In a bowl, combine 1 cup of ricotta cheese, 2 finely chopped garlic cloves, and 1 tablespoon of either extra-virgin olive oil or softened butter. Add in 1 egg, ⅓ cup of freshly grated Parmesan cheese, and 2 tablespoons of mixed chopped herbs. Season with salt and fresh-ground black pepper to taste. Stir until you achieve a uniform, creamy mixture without any lumps.

2. Shape the Ravioli

Roll out your fresh pasta dough into thin sheets. Place small amounts of the ricotta mixture onto one of the sheets, leaving enough space between each dollop. Fold the pasta over the filling and press around the edges to seal, ensuring there are no air bubbles. Use a zigzag rolling cutter to separate the ravioli, then transfer them to a floured sheet pan.

3. Cook the Ravioli

Bring a pot of salted water to a boil, then gently add the ravioli and cook them for 5 to 6 minutes until they float to the surface and the pasta is al dente.

4. Serve the Ravioli

Serve the ravioli drizzled with melted butter and sprinkled with additional freshly grated Parmesan cheese on top.