Pesto's great and all, but sometimes you need to take your finger off the puree button.
.) You can make these ravioli ahead of time and keep in the freezer for a speedy weeknight dinner. To cook from frozen, add a minute or two to the cook time.1 1/2 ounces Parmigiano-Reggiano cheese, grated , divided3/4 teaspoon black pepper, dividedAll-purpose flour, for work surface and dustingHow to Make ItStir together ricotta, mozzarella, 1/2 cup Parmigiano-Reggiano, 1/4 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Chill until ready to use.
Continue placing spoonfuls of ricotta filling in 1 row, leaving 2 inches between them. Lightly brush dough around ricotta filling with water. Fold top half of dough over row of ricotta filling, and gently press dough around filling to seal. Using a fluted pasta wheel cutter or a sharp knife, cut filled dough into 2-inch square ravioli. Transfer to a lightly floured baking sheet; cover with plastic wrap, and chill until ready to use.
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