Green Onion and Pecorino Ravioli by Figsandfizz

Ingredients

• 300g (2 cup) flour
• 3 large eggs
• 1 tbsp olive oil
• 200g (7 oz) green onions, finely minced
• 150g (1.5 cup) pecorino romano, freshly grated
• 100g (1/2 cup) ricotta cheese, drained
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, grated

Instructions

1. Combine flour and eggs in a bowl, kneading for 8-10 minutes until smooth and elastic, then wrap and rest for 30 minutes.
2. Sauté minced green onions in a pan over medium heat for 3-4 minutes until softened, then let cool completely.
3. Mix cooled green onions, grated Pecorino, ricotta, pepper, and nutmeg in a bowl until uniform.
4. Roll pasta dough into thin sheets using a machine or rolling pin on a floured surface until ready to serve.
5. Place 1 teaspoon portions of filling 2 inches apart on one sheet, brush edges with water, and cover with a second sheet, sealing well and removing air pockets until ready to serve.
6. Cut into squares and boil in heavily salted water for 3-4 minutes until they float and the pasta is al dente.