Ricotta-Filled Ravioli (Ravioli di Ricotta)
"This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos...."
INGREDIENTS
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1 pound fresh ricotta, drained if wet
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Pinch of freshly grated nutmeg
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1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
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1 cup freshly grated Parmigiano-Reggiano, plus more for serving
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1 large egg, plus 1 large egg lightly beaten with 2 tablespoons water
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Salt and freshly ground black pepper
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N/A freshly ground black pepper
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3 2/3 cups all-purpose flour
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2 large eggs
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2 egg yolks
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1 tablespoon olive oil (optional)
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