Parmesan cheese Italian flat-parsley leaves, chopped
Directions
To make the filling, put the ricotta in a sieve for 3
to 4 hours to drain off any excess liquid
It should
be as dry as possible for the filling
In a bowl, com-
bine the ricotta, pesto, egg yolk, and salt and pep-
per, forming an even mixture
Set it aside in the
refrigerator, covered, until you are ready to use it.
Roll out fresh tomato pasta dough into 2-inch by
8-inch strips about 1/16-inch thick
Working with
one strip of dough at a time, space little mounds of
filling (generous 1/2 teaspoonfuls) 2 inches apart
in rows on the strip of pasta
With your fingers,
moisten the dough around each mound of filling
with a little water
Place a second sheet of dough
on top of the first and with your hands, press firmly
all around the mounds of filling to seal the sheets
together
With a knife or, preferably, a fluted-
edged pastry wheel, cut each ravioli strip into four
2-inch by 2-inch raviolis
Press down all around
the edges of each ravioli while the dough is still
very soft to assure that each is well sealed
Work
very quickly to prevent the dough from drying out.
Bring the broth to a boil, drop in the ravioli and
cook about 3 minutes
Remember that they will
continue to cook in the hot broth off the heat
Serve
in flat soup dishes garnished with parsley and pass
with freshly grated Parmesan
