Three Cheese Ravioli

[COOK TIME: Varies]

Ingredients
Dough:
2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water

Filling:
3/4 cup whole milk ricotta

3/4 cup finely grated mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons pesto sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 beaten egg

Directions
For the dough:
In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.
For the filling:
Combine all the ingredients in a medium bowl and stir to combine.
To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Recover the dough with the plastic wrap.
Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll out thin and cut with a 2 1/2 inch biscuit cutter. Spoon about 3/4 teaspoon cheese mixture on half of each circle. Moisten edges with water, fold in half, press with a fork to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.
Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

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Serve with your favorite pasta or pesto sauce or both =]

Never thought making ravioli could be so simple.

They are also good if you add

1/2 of a seasoned/cooked chicken breast, chopped, into the filling