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300 g flour - '00' flour is recommended, but all-purpose flour works just fine 3 eggs
2 C ricotta cheese - full fat, and strain if very wet 1 egg yolk 2-3 tbsp parmesan - freshly grated 1/4 tsp freshly grated nutmeg salt + pepper
Mix flour and egg. Knead the dough for 8-10 minutes. Cover and let rest while you make the filling.
Mix ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until smooth and fully combined. Transfer to a pastry bag to pipe the filling onto the pasta.
Roll out one portion at a time using a pasta machine, starting at level 1. Then, gradually increase the settings until you reach about 1mm thickness (for my machine, that’s level 6).
Pipe the filling 1 inch from the edge. Fold the edge over the filling and press. Seal the edge by cutting with a zig-zag pastry wheel or pasta cutter.
Pinch the tube of filling to create the little 'pillows'. Cut each section with a zig-zag pasta cutter to seal them closed.
Arrange on a lightly floured kitchen towel or sheet tray. You can cook them fresh—they’ll take only a minute or two in salted boiling water. Or, freeze any you won’t eat right away.
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