Pink Ricotta Ravioli

Ingredients

Ravioli:

• 2 cups (250g) 00 flour (or all-purpose flour)

• 2 large eggs

• 1 tbsp olive oil

• ½ tsp salt

• 1-2 tbsp water (if needed)

  Pink Ricotta Filling:

• 1 cup whole milk ricotta

• ½ cup grated Parmesan cheese

• Drops of beet food coloring (for the pink color)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp nutmeg

Directions

1. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt.

2. Using a fork, gradually mix the eggs with the flour, then knead for about 8-10 minutes until smooth and elastic.

3. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.

4. Roll out the dough into thin sheets using a pasta machine or rolling pin.

5. Mix ricotta, Parmesan,salt, pepper, and nutmeg. Transfer to a piping bag or spoon into the ravioli.

6. Place small dollops of the pink ricotta filling onto one sheet, leaving space between.

7. Brush the edges with water, lay another sheet on top, and press around the filling to seal.

8. Cut into desired shapes and ensure edges are sealed.

   Toss in a light butter and sage sauce, or a rosé cream sauce for an extra romantic touch.