Stir in the Parmesan cheese and season with salt and pepper to taste. Allow it to cool completely.Make the ravioli Divide the pasta dough into four equal portions. Use your pastamaker to roll out the dough – the thickness will depend on the settings of your machine. Don’t roll it out to the thinnest setting, because it will make the pasta too delicate. Divide the piece of rolled pasta into two and place them next to each other on a clean work surface. Spoon teaspoon-size portions of the filling a little bit apart from each other on one strip of pasta. Brush with beaten egg and place the second piece of pasta on top. With your fingers, carefully press down the pasta around each filling – watch out for air bubbles. Cut the ravioli into portions with a sharp knife or ravioli cutter, and place on a floured tray. Repeat until all the dough and filling is used up.To serve:Cook the ravioli in batches in lightly salted boiling water – it takes about 3 minutes to cook. Lift out, drain and serve with Parmesan cream sauce, a few drops of truffle oil, Parmesan shavings and micro herbs.Parmesan cream sauce:Heat 250ml cream until it just begins to boil. Stir in a handful of finely grated Parmesan cheese and stir until slightly thickened. Season to taste with salt and pepper.Words and image:Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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