Homemade pasta can be made in different ways, if you check internet. The recipe which I found on the pasta flower package really works : 1 egg for each 250 grams of 00 flower and some water to get the right consistency. It’s difficult to prepare less than pasta made of 250 grams of flower, which is of course too much for 2-3 persons. To store the fresh pasta you can freeze it. It is important then to freeze the portions first on a plate before you put them all together. Frozen homemade pasta can be put immediately in the boiling water.
Prepare the pasta dough and store in a plastic film in the fridge. Put flower on the table, on your hands and on the rolling pin. Knead and roll until you obtain the right shape and right thickness.
For the filling this time : mix 250 grams of ricotta, 2 table spoons of parmigiano, zeste of 1 lemon, 2 table spoons of pine nuts, 3 table spoons of freshly chopped parsley, 2 chopped garlic cloves, pepper and salt. Adapt the filling to the size of the ravioli. Press the layers together with a fork. Store them on baking paper or on a clean towel, with some extra flower, in the fridge.
For a delicate sauce, boil 250 ml of good quality stock, juice of 1 lemon and 200 ml of cream until the sauce thickens. Add pepper, salt, 3 table spoons of roasted pine nuts and a handful of fresh chives (or other herb if you prefer).
Boil the ravioli in salted water until they appear at the surface. Serve a few ravioli in the sauce and add extra chopped fresh chives.
For a non-Italian I received a good score ;-).