Step 1
Pasta Dough: Mound flour on your counter or in a large bowl. Make a well in the centre and add eggs and salt. Using a fork, mix together and then start incorporating small amounts of the flour from the edge until a soft dough forms. Knead the dough for about 5 minutes, adding more flour as necessary until firm, smooth dough forms. Cover and let rest for 1 hour.
Step 2
Cheese Filling: Meanwhile, in a bowl, stir together ricotta, mozzarella, cream, parme- san, salt and pepper until well combined. Set aside.
Step 3
Cut dough into 4 pieces and knead each piece until smooth. Using a pasta machine or rolling pin, roll one piece of dough at a time to get a thin sheet of pasta. Repeat with all the dough. Lay pasta sheets on floured work surface and cover with a clean tea towel.
Step 4
Starting with 1 sheet of pasta dough, trim ends to make even if necessary. Place a heaping 1 tsp (5 mL) of filling at 1 1/2 inch (4 cm) intervals about 1 inch (2.5 cm) from edge of length of dough. Brush dough lightly with some water to moisten edges around filling. Fold dough lengthwise over filling and press around each cheese mound, push- ing out any air to seal ravioli.
Step 5
Use a knife or pastry/pasta wheel cutting to slice through dough between each filled mound. Trim edges to even out as necessary and press to seal completely. Dust with flour and place on a floured baking sheet and cover with towel. Repeat with remaining dough and filling. (Make ahead: freeze ravioli on baking sheet until solid then transfer to airtight container. Freeze for up to 1 month.)
Step 6
In a large skillet, melt butter with lemon over medium heat. Whisk in cheese until melt- ed. Add cream and bring to a gentle simmer, whisking; keep warm.
Step 7
In a large pot of boiling salted water, cook ravioli, stirring gently for about 3 minutes or until tender and the float to the top. Remove ravioli with a slotted spoon and place into a shallow serving platter. Pour sauce over top and gently toss to coat.
Top 5 Nutrients: Selenium ≥91%DV, Niacin ≥55%DV, Vitamin A ≥55%DV, Folate ≥52%DV, Riboflavin ≥47%DV.