Ravioli Experimentanza

Recipe from home.
I used the word "experiment" in the name because, that is exactly what this was. Our family has been experimenting with trying to replicate the "melt in your mouth" cheese raviolis that were served at a local Italian restaurant (Stillo's) that unfortunately closed years ago. I think this is close. They are at least "melt in your mouth", at any rate.

Serve with your favorite sauce. or try this idea (Yum):
Brown about 2 Tbls butter with a pinch of sage. (take care not to burn)
Your browned butter is ready when it takes on a slight nutty aroma.
Drizzle over drain ravioli and add a do of virgin olive oil.

Ingredients

Ravioli Filling:
1/2 cup Ricotta cheese
*1/2 cup (shy) shredded parmesan cheese
1 heaping Tbls. Pecorino Romano (I like the flavor. If you don't have, use *1/2 cup parmesan)
About 5 oz. fresh mozzarella cheese
1 raw egg
1 tsp. Italian seasoning
1/2 tsp. garlic salt
Pinch of fine sea salt

The Pasta Dough:
I started with the Food Processor Pasta Dough


Instructions

Filling:
Beat all filling ingredients together until somewhat creamy. (I used a food processor)
Set aside (covered) in fridge)

Ravioli:
After preparing your dough, run through your pasta machine starting at lowest setting (setting #1) and continue running your sheets of pasta (try to keep them at least 4" wide)
through your machine until you reach the highest setting. (For tender pasta, you should be able to see through the dough (setting #8)
Place sheets on lightly floured surface. (I use a cutting board.)

Assembly:
If you have a gadget that evenly distributes your raviolis and it is you cut them uniformly, use it. It's up to you. Make sure to follow the instructions and lightly brush around each ravioli with water. Place even scoops (a cookie/ice-cream scoop works great) in the indentations of your bottom strip. Brush your top strip lightly with water around outside edge, and carefully drape it over the bottom filled strip. Make sure to use your fingers to encase the scoops so you don't get big air bubbles.
Pinch the sides and corners of each individual ravioli, if you are doing without the gadget. If using, simply use the serrated blade that works with it.

Use a large pot of salted water to cook your ravioli. Do not crowd them! Boil approximately 3-5 minutes.
Gently scoop from boiling water and drain.