Ingredients:

For the pasta dough:

1 2/3 cups flour (00 or AP)

2/3 cup semolina flour

3 eggs

1 tsp salt

For the filling:

1 lb ricotta (full-fat)

2 eggs

2 cups grated Parmesan 

3 TBSPs dried breadcrumbs 

Zest from one lemon

Salt, pepper and garlic powder to taste

Directions:

Place all the ingredients for the dough in a stand mixer bowl. 

Mix with dough hook until a dough ball is formed.

If mix is dry, add a tablespoon or two of water.

Remove dough from mixer and knead by hand on a lightly floured surface for a couple minutes or until dough is elastic and smooth.

Wrap in plastic film and set aside.

Meanwhile, mix all the ingredients for the filling. 

The filling should be creamy and not runny.

Set aside.

Unwrap the dough and cut it in half.

Using a pasta machine, roll out the dough into a long and thin strip.

Place on a floured surface.

Spoon one tablespoon of filling at a time on the dough strip.

Make sure to leave space between the mounds of filling.

Note: the amount of filling will depend on the size of your cookie cutter so plan accordingly.

Repeat process with rest of dough.

Carefully place second layer over the filled layer.

Press down with your fingers between the mounds to seal the dough.

Using a heart-shaped cookie cutter, cut ravioli out of the dough, making sure to cut around the filling, not into it.

Using the tines of a fork, press gently to seal the edges.

Bring a large pot of water to a boil.

Add some salt to it, if you’d like.

Lower heat to bring boil to a simmer.

Gently drop ravioli, one by one, in the hot water.

Cook on slow boil for 2-3 minutes. 

Fresh pasta cooks quickly, but check for doneness. 

Pasta should be Al dente.

Drain carefully and serve with your favorite sauce.

TIPS:

There are many instructional videos on how to make homemade pasta sheets, either with a pasta machine or stand mixer attachment. Watch one to brush up on your skills. 

Feel free to change the filling to your liking. I decided to share with you the basic filling but you can add diced, cooked shrimp; diced ham or prosciutto; crumbled, cooked sausage; or anything else you like. Just remember to keep the consistency of the filling firm.

Homemade ravioli are delicious on their own so no need to serve with heavy sauces. Even a simple butter with garlic and sage quick sauce will do. Just melt some butter in a little olive oil. Add sliced garlic and sauté until golden. Add sage leaves and shut off heat. Add drained ravioli and stir gently to coat.