Pasta Dough

• 1 3/4 cups plus 2 tablespoons flour
• 1/4 cup plus 2 tablespoons semolina flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 3 eggs
• 1 egg yolk
• 1 tablespoon extra-virgin olive oil

Lemon Pesto

• 1/4 cup fresh squeezed lemon juice
• 3 ounces coarsely chopped fresh basil leaves and stems
• 2 ounces coarsely chopped fresh parsley leaves and stems
• 2 cloves garlic (coarsely chopped)
• 2 teaspoons finely grated organic lemon zest
• 3 ounces shelled chopped walnuts
• 1 ounce shelled chopped hazelnuts
• 2 ounces grated Parmigiano-Reggiano cheese plus additional for garnish
• 1/2 teaspoon salt
• 1/2 cup plus 3 tablespoons extra virgin olive oil

Ricotta + Egg Yolk Filling

• 8 ounces ricotta cheese
• 3 tablespoons finely chopped fresh chives
• 2 tablespoons milk
• 2 teaspoons sherry vinegar
• 3/4 teaspoon kosher salt
• 12 individual egg yolks (still in their individual whole yolks (It helps to keep them in a flat casserole pan, storing them in a bowl puts too much pressure on the yolks at the bottom and makes them burst open))

For Serving (Optional)

• Finely grated lemon zest
• Finely grated parmesan

Lemon Pesto

1. Pulse the lemon juice, herbs, garlic, and zest in a food processor until almost a paste, scraping down side of bowl as needed. Add the nuts, parmesan, and salt. Pulse until no whole nuts remain. With the motor running, add the olive oil in steady stream until well blended. Season with additional salt, if desired. Transfer to a jar, cover, and refrigerate.

Pasta Dough

1. In a large bowl, mix together the flour, semolina, salt, and garlic powder. Turn the mixture onto a clean flat work surface.
2. Make a large well in the middle of the flour pile and add the eggs, egg yolks, and oil. Using a fork, gently start to swirl together the eggs, yolks, and oil, slowly incorporating the flour into the wet ingredients and taking care not to break the flour wall holding in the liquid ingredients. Continue mixing until the center is thick enough that you can stir in the flour walls without the mixture spilling out everywhere.

3. Stir until the dough comes together enough that you can knead it. Knead the dough until it is very smooth and elastic, about 8 to 10 minutes. Separate the dough into 4 equal-sized portions. Form each one into a long rough oval shape, no thicker than 1/2 of an inch and no wider than 3 inches (they can be as long as needed). Seal them tightly with plastic wrap and refrigerate for 1 hour.

Ricotta + Egg Yolk Filling

1. For the ricotta filling, mix together the ricotta, chives, milk, sherry vinegar, and salt in a medium bowl until combined. Fit a pastry bag with a large circle tip and fill it 2/3-full with the ricotta filling. Set it aside.

Assembly

1. Clear a large clean surface to work on. Pass one oval of the dough through a pasta press at thickness level Pass it through again at thickness level Pass it through again at thickness level 3, and continuing until you’ve passed it through to thickness level 5, which is 1.5 mm thick. Repeat with all the ovals of pasta dough.
2. Take one sheet of dough and lay it on a clean work surface. Measure the width of the sheet (it should be about 4 to 5 inches wide). Starting where the width becomes consistent (i.e. not at the ends of the sheet), use measuring tape or a ruler placed next to the sheet to make a small cut on the edge of the dough every 4 to 5 inches (i.e. the width of the sheet).

3. In the center between the markings, use the pastry bag to pipe a circle of ricotta filling that's about 2 inches in diameter. Use a spoon to gently transfer one of the egg yolks into the ricotta well. Use the pastry bag to pipe one more circle on top of the initial circle, thus walling-in the egg yolk. Repeat between every marking. Once you have all your filling placed, dip your finger (or use a pastry brush) in a glass of water and gently run it along the exposed pasta dough, re-dipping as-need to keep your finger lightly damp (this will help the dough seal). You don't want a lot of water on the dough, just a trace.

4. Lay a second sheet of dough over the first (if you have an extra set of hands, this will make it easier). Using your fingertips, press very firmly around each mound of filling to seal it in, taking care not to accidentally push down on the filling (which can break the seal between the layers of dough). Then press outward toward edges of the dough, pushing out any air pockets. It’s very important to get any air out of the raviolis, otherwise it can cause the raviolo to burst when cooking.

5. For square ravioli, use a pizza cutter to cut the sheet across into individual raviolo. For round raviolo, you can use a large (4 to 5-inch circular cookie cutter.)

6. Repeat the above process with the remaining filling and dough until all the ravioli have been assembled.

7. The ravioli should be enjoyed within 24 hours. These do not freeze well, since the yolk takes on a gelatinous texture when frozen. They will keep in the refrigerator for up to 24 hours, I recommend storing them in airtight rectangular tupperware containers with a sheet of parchment paper that's been brushed with oil between each egg yolk raviolo (to prevent sticking). If you store them any longer than 24 hours, the yolk dampens the dough and makes it extra sticky, which can cause it to tear.

8. To prepare, bring a quart of water to a boil. Add 2 teaspoons of salt and stir to dissolve. Add 2 ravioli and cook 4 minutes for al dente and 5 minutes for a softer pasta, stirring once per minute to keep them from sticking to the bottom of the pot/each other.

9. Use a slotted or mesh spoon to remove the ravioli from the water and plate it. Garnish with 1/2 cup of the pesto, some grated lemon zest and parmesan, and enjoy!

10. Makes about 10 to 12 individual 4 to 5-inch square raviolis. About 2 ravioli is good for one person, depending on your appetite!

Disclaimer: Consuming raw or undercooked eggs can result in food born illness.