Prep: 1 hour
Rest time: 45 minutes
Cook time: 4 minutes per batch
Adapted from “Mama D’s Italian Cooking … with a Pinch” by Giovanna D’Agostino.
2 cups flour
1 pinch salt
Filling (recipe follows)
Mix: Heap flour in a bowl. Scoop out a well in the center. Whisk together eggs and salt; pour in. With nimble fingers, pull flour into egg, achieving a ragged dough.
Knead: Dump onto a lightly floured work surface. Knead until elastic, about 10 minutes. Dust with flour, wrap in plastic and let rest, 45 minutes.
Roll: Find the pasta machine. Cut the dough into 4 slabs and rewrap. Pass one through the widest roller setting. Fold in thirds, like a letter. Pass an open end through the widest setting again. (Dust with a little flour if need be.) Repeat 3 or 4 times. Now stop down the settings, passing the dough once through each, without folding. Dough will stretch long and lovely. Work all the way to the second-to-last setting.
Fill: Stretch out dough on a countertop. Dot with teaspoonfuls of filling, each 2 inches apart and 1 inch from the border. Roll a second strip of dough and press over the first, enclosing the filling lumps. Use a pizza wheel to slice into filled 2-inch squares. Use the back of a fork to press the edges of each, to seal. Cover. Repeat.
Boil: Bring a large pot of salted water to a boil. Add some of the ravioli and simmer until meat is cooked through and pasta tender, about 4 minutes. Scoop out with a slotted spoon. Repeat. When all ravioli are cooked, drizzle with butter and dust with cheese.
Filling: Gently mix together 1/4 pound ground beef, 1/4 pound ricotta cheese, 1/3 cup grated Parmesan cheese, 1 egg, 1 clove garlic (chopped), and a little salt, pepper and nutmeg. Chill.