Cheese Ravioli

Mound flour on a clean surface and make a well in the center. Crack eggs into the well and add salt.

Using a fork, beat the eggs gently and begin incorporating flour from the inner walls of the well, moving outward, until a shaggy dough forms.

Knead the dough for 8–10 minutes by hand until smooth and elastic; it should hold together without sticking to your hands. Wrap and rest at room temperature for 30 minutes.

In a mixing bowl, combine ricotta, Parmesan, egg, black pepper, and parsley; stir until uniform. Season to taste and set aside.

Divide dough into 4 portions. Working with one portion at a time (keep others covered), roll out as thin as possible, either by hand with a rolling pin or through a pasta maker, aiming for a thin sheet about 4 inches wide.

Place small spoonfuls (about 1 tbsp each) of filling along one half of the sheet, spacing them roughly 2 inches apart in a single row.

Fold the dough sheet in half lengthwise over the filling; press around each mound to seal and remove air pockets.

Using a ravioli cutter, knife, or fork, cut between each mound to form individual pockets; press the edges firmly to seal. Place finished ravioli on a flour-dusted tray and repeat with remaining dough and filling.

Bring a large pot of salted water to a boil. Working in batches to avoid crowding, add ravioli and stir gently to prevent sticking.

Boil until ravioli float to the surface and cook for another 2–3 minutes, until the pasta is tender and the filling is hot; remove with a slotted spoon.

Warm sauce gently in a separate pan. Transfer cooked ravioli to a shallow bowl or plate, top with sauce, add butter if using, and serve immediately.