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Ricotta-Filled Ravioli (Ravioli di Ricotta)

Ricotta-Filled Ravioli (Ravioli di Ricotta) Recipe

  • 1 pound fresh ricotta, drained if wet
  • Pinch of freshly grated nutmeg
  • 1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 1 large egg, plus 1 large egg lightly beaten with 2 tablespoons water
  • Salt and freshly ground black pepper
  • 3 2/3 cups all-purpose flour
  • 2 large eggs
  • 2 egg yolks
  • 1 tablespoon olive oil (optional)
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