1 batch of pasta dough (plan on using 1 egg and about 1 cup flour per person for the ravioli)
1/3 cup ricotta per serving
large pot of boiling, salted water
To dress pasta:
1 batch pesto
1 heirloom tomato per serving
parmesan cheese for topping, if desired
I got 16 large ravioli out of a 2 egg, 2 cups flour batch of pasta.
You can of course dress the pasta with any sauce you like, but I had fresh basil pesto and heirloom tomatoes on hand. In the fall or winter, a heartier tomato sauce or a rich cream sauce would be great, or any time of year you could dress the pasta very simply with some very good olive oil, parmesan, and a little chopped flat-leaf parsley. Ricotta is probably the classic and quintissential ravioli filling, but you can of course be more adventuresome and experiment with any number of fillings.
Fill a large pot 2/3 full with water. Add a handful of salt and turn the heat to high to bring it to a boil. When you make your pasta dough, roll it out to the very thinnest setting in long strips to the desired width of your ravioli. I like mine big and square, which is good because it makes them easier to assemble! Using a fork, place little dollops of ricotta well-spaced along your length of pasta. I used a little more than a half-tablespoon, I'd say, and I had about an inch to an inch and a half above and below each dollop, and as much as three inches between dollops. They are going to smoosh down a little later, so don't use too much filling. Sprinkle a little kosher salt and black pepper on the ricotta.
Brush a little water along the top, bottom, and side edges of the pasta and between each dollop of ricotta, to "glue" the top sheet to the bottom. Place the second sheet of pasta on top and press it down, carefully squooshing out any air bubbles in the ricotta pockets before sealing.
Using a knife (or your bench scraper) cut your sheet into squares and set aside until the water boils. (You'll know if you have enough water if it seems to take forever.) When your water is boiling, add your ravioli -- you may want to quickly toss them in one-by-one to help prevent them from sticking to one another.
Messy looking, but delicious! Since the thickness of your pasta -- and therefore cooking times -- may vary, just taste your ravioli when they start to "look" done to check for doneness. Fresh homemade pasta should only take a couple of minutes to cook if it is a large pot of water at a rolling boil. We topped ours with a few spoonfuls of pesto, a handful of chopped heirloom tomato, and a little parmesan.