Source :http://www.foodnetwork.ca/recipes/Eggs/Dairy/recipe.html?dishid=626

Note : Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce au fromage donne environ 4 1/2 à 5 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.

Ingrédients

• 2 cups raw milk ricotta
• 1 cup mascarpone cheese
• 1/2 teaspoon freshly grated nutmeg
• 1 cup parmesan cheese, finely, grated
• 1 unit egg, yolk
• poivre au goût

Preparation

1. In a large bowl mix ricotta, mascarpone, parmesan and nutmeg.
2. Season with salt and freshly ground white pepper. Refrigerate until ready to use.
3. Roll out the pasta dough to form thin sheets, about 1/16 inch thick.
4. As sheets are rolled, cover with a clean cloth to prevent drying out.
5. Using a ravioli mold, line one sheet of the pasta on the bottom. Add a spoonful of the filling to each mold.
6. In a small bowl beat egg yolks and 2 tablespoons of cold water.
7. Brush egg wash on pasta and cover with top sheet of pasta and cover with top sheet of pasta and gently press to form ravioli and squeeze out any excess air. Roll over mold with a rolling pin to cut edges.
8. Place ravioli on a parchment-covered tray and freeze ravioli until ready to use. Can be frozen in single layers in an airtight container for 2-1/2 – 3 weeks.
9. Before serving, cook the ravioli in salted boiling water for 3 –4 minutes. Transfer ravioli to a colander, but do not rinse.
10. Place ravioli in the middle of a bowl or on a large plate and spoon sauce over.
11. Serve immediately.