Make the pasta dough

• Mound the flour on a work surface and make a well in the center.
• Add the eggs and salt to the well and beat with a fork, gradually drawing in the flour.
• Knead until smooth and elastic, then wrap and rest.

Make the ricotta filling

• Combine the drained ricotta and grated Parmigiano Reggiano in a bowl.
• Mix until smooth and well blended.

Roll out the dough

• Divide the rested dough into portions.
• Roll each portion very thin into long sheets.

Fill and shape the ravioli

• Lay a pasta sheet on a floured surface and place small mounds of filling at regular intervals.
• Brush water between the mounds and top with a second sheet, pressing out the air.
• Cut and seal the ravioli with the ravioli roller.

Cook the ravioli

• Bring a large pot of salted water to a boil.
• Cook the ravioli until they float and are tender.
• Lift out with a slotted spoon and serve with your favorite sauce.