• Combine all ingredients in a medium mixing bowl. Stir to combine until smooth and all the seasonings are incorporated. Start with ½ teaspoon of lemon zest and 1 teaspoon of lemon juice. Taste for flavor.
  15 oz whole milk ricotta, ½ cup freshly finely grated parmesan, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ cup fresh parsley, ¼ teaspoon ground nutmeg, 1 lemon
• Roll out ¼ of a recipe of homemade ravioli dough using a pasta machine or Kitchenaid mixer pasta roller attachment. Start at setting #1. Fold each end to the middle and repeat this setting). Continue rolling ravioli up to setting #6. Go as thin as you dare but you should be able to see the outline of your hand through the dough when held up to the light.
• Lay the sheet of pasta dough on a floured board. Use a ruler or ravioli stamp to "mark" one side of the length of the dough. This will help you know where to place the filling.
• Using a clean tablespoon, fill each ravioli with the cheese filling (up to a tablespoon of filling - use your judgement here to at least ½" of a rim).
• Use a pastry brush to brush water around the outside edge of each ravioli.
• Fold the unfilled side of ravioli dough over the filled side.
• Use two fingers to pat firmly yet gently around the filling. Packing and sealing the filling tightly helps prevent air pockets which helps avoid the ravioli from bursting. Press out the air pockets at the same time.
• Cut the ravioli using a ravioli stamp or a pastry wheel, pressing down to seal it.

Cooking Instructions

• Remove ravioli to a floured baking sheet or clean surface. Cover with a dish towel and refrigerate if cooking later in the day. In lightly boiling. heavily salted water (kosher salt), cook the ravioli for 3-5 minutes until the ravioli floats.