Ricotta Ravioli

Preparation:

Preparation: Prepare the dough, putting the flour on a board making a hole in the center into which you pour the eggs, add a pinch of salt and knead until the dough becomes compact, soft and elastic, then roll out a thin sheet. Separately, prepare the filling as follows: mix the ricotta with the cold milk, add a pinch of salt, the chopped parsley, the nutmeg, the grated Parmesan and a little cinnamon powder. there stuffing must be very soft. Divide the pastry into two halves and arrange the filling in small heaps on one of them. Place the other half on top and press around the mounds so that the dough blends perfectly. Now cut squares of about 5 cm on each side with a wavy cutter. Cook the ravioli in abundant boiling water for about 15 minutes, then drain and dress with a meat sauce or melted butter flavored with aromatic herbs.