Brown Butter Half Moon Ravioli Recipe (with Video)

To make pasta dough
1. Make a well with your flour and add eggs & salt into your well & mix fully.
2. Bring flour into the well until egg mixture and flour are fully incorporated and then start your kneading (TIP: A Dough scraper can be very helpful with initial kneading).
3. Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke.
4. Form into a round ball & cover for 30 minutes (with plastic wrap or bowl).
5. Roll pasta dough out with either a rolling pin or pasta machine.
To make Ravioli Filling
1. Combine all filling ingredients & mix well until creamy.
2. Add to a piping bag or ziplock bag with hole cut from one corner.
3. Refrigerate until ready to use.
To make Ravioli
1. Using either a circular pasta cutter or cookie cutter, cut circles out of each pasta sheet, one at a time (Keep rest of pasta dough or sheet covered so it doesn’t dry out).
2. Add a dollop of brown butter ricotta mixture to the center of each circle.
3. Close each ravioli by joining opposite sides and pressing the remaining opening with your fingers, removing any air within the pocket.
4. Add to a sheet pan until ready to cook or freeze.
To Cook/Store Fresh Pasta
1. Ready to cook immediately for 3-5 mins(depending on size of pasta) in boiling salted water.
2. If storing for later, freeze by adding to freezer to harden & transferring to freezer bag for up to a week.