Ravioli with a Basil Cream Sauce

To make the pasta dough, in an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap, and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Keep reducing the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be thin, about 1/8-inch thick.

For the filling, mix all the ingredients until well combined and set aside.

For the basil cream sauce, put the cream and garlic in a saucepan over medium heat until simmering. Add the mozzarella and cook until fully incorporated in the cream. Add in the Parmesan and the basil. Cook for 2 minutes until it begins to thicken. Salt and pepper to taste.

To assemble, cut the sheets with a pizza cutter so you have long rectangles. Dollop the ricotta mixture every 6 inches or so. Take the egg wash and wash the bottom piece of dough. Place a second sheet of pasta on top. Cut squares using the pizza cutter. Take a fork and crimp the edges.

Drop ravioli in boiling water and cook for 2 minutes. Finish by placing the ravioli in a skillet and topping with a generous amount of cream sauce.

Serve and enjoy!