Simple Ricotta Ravioli

• 12 ounces (about 1 1/2 cups) fresh whole-milk ricotta, well drained
• 2 tablespoons or so extra-virgin olive oil
• 3 ounces fresh mozzarella, cut in 1/4-inch cubes (about 1/3 cup)
• 1/2 teaspoon or more coarse-grained sea salt (see page 350)
• 1/2 teaspoon or so coarsely ground fresh white pepper
• 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

1. Following the master method, page 189, roll dough strips for filling.
2. For each raviolo, scoop a scant tablespoon of ricotta, shape it round, and drop in place.
3. Press a shallow well in the soft top of the round and fill with drops of olive oilbarely 1/4 teaspoon on each portion.
4. Press two or three cubes of mozzarella into the ricotta round, covering the oil.
5. Sprinkle a good pinch of sea salt on and around the ricotta; do the same with a pinch of white pepper.
6. Cover and cut ravioli as detailed in the master method below.
7. Cook and sauce ravioli as on page 192.
8. Remove pan from heat, sprinkle over them the freshly grated cheese, and serve.
9. Use the formula and procedure for Simple Ricotta Ravioli, but replace half the ricotta (about 6 ounces) with an equal amount of fresh, creamy goat cheese.
10. I recommend the same tomato sauces or cacio e pepe sauce (see facing page).
11. Tomato sauces, the fresher the better: Slow-Cooked Summer Tomato Sauce (page 256), Marinara Sauce with Fresh Basil (page 130), or the Two-Minute Fresh Tomato and Basil Sauce (page 183), even frozen Simple Tomato Sauce (page 132), with shredded fresh basil.

wholemilk ricotta, extravirgin olive oil, mozzarella, salt, white pepper

Taken from www.epicurious.com/recipes/food/views/simple-ricotta-ravioli-384451 (may not work)