Three-Cheese Ravioli with Browned Butter-Pine Nut Sauce
Why This Recipe Works
We developed a three-ingredient, egg-rich pasta dough that was quick to make in a food processor and easy to roll thin by hand—no special equipment required. Our method for portioning the filling, cutting the dough into rectangles, and folding the dough over the filling made it easy to ensure that all air bubbles were removed from the ravioli so they wouldn't burst during cooking. Our three-cheese blend of ricotta, fontina, and Parmesan delivered nuanced flavor and a pleasantly smooth texture. We topped the ravioli with a simple, classic browned butter–pine nut sauce.