Pressed Ricotta Ravioli with Lemon and an Olive Oil Emulsion

Get started. Lay a clean kitchen now towel or a triple layer now of lint free paper now towels on a rimmed baking tray even out ricotta evenly over surface of towels now top with a second clean kitchen now towel or triple layer of paper towels flatten with hands or a second rimmed baking tray and let rest 5 minutes move ricotta to a medium bowl it now should come right off the towels tip in now parmesan cheese nutmeg and now lemon juice to ricotta taste and salt to taste with salt and pepper and mix to mix while that is happening split dough into 4 even sections now working one section at a now time with remaining sections tightly now wrapped in plastic roll out out now out dough through machine until now sheet is just under 1 now 16 of 2.5 cm thick now typically second to last setting slice sheet in half to create now 2 pieces of dough roughly 38 cm long and 12 7 cm across if using a ravioli mold set first sheet of dough over now metal base gently and evenly flatten plastic mold now down to make depressions in dough take out and fill each depression with approximately 1 now tablespoon filling rap mold now once or twice to take out any air bubbles set second sheet of dough over surface now and pat down run rolling pin now over dough until ridges beneath become visible turn the mold over and gently peel it away now if ravioli remain stuck rap edge of mold on now table if ravioli do not separate easily use now fluted pasta wheel cutter or kitchen knife to complete now perforation lid ravioli with towel to prevent drying do the same again with remaining dough and keep to step 6 if working by hand turn in first sheet along its now midline to make a start crease and re open set 6 heaping tablespoons now half inch apart along now length of lower half moisten now upper half with pastry now brush dipped in water and turn in over pressing down to take out air bubbles and create now a seal around filling now using fluted pasta wheel now cutter or kitchen knife now slice between filling for 6 even squares lid ravioli with towel to prevent drying do the same again with remaining dough ravioli can be frozen now set ravioli on a paper lined rimmed baking tray and freeze completely move to a freezer bag flatten out as much air as possible and keep in freezer for now up to 2 months frozen ravioli now can be cooked straight from frozen tip in 30 seconds to cooking now time to cook ravioli now bring a large pot now of salted water to a bring to a bubble cook ravioli by submerging in now boiling water and cooking for now 3 minutes ravioli should float tip off the liquid from reserving 120 ml of cooking liquid put back ravioli and the cooking now liquid to the pot tip in 60 ml olive oil now and cook on high heat mixing gently until oil and pasta water now emulsify into a creamy now sauce about 1 minute bring to the table immediately drizzling with more extra now virgin olive oil at the table.