Parmesan Ravioli

1. Combine the ricotta, cream cheese and Parmesan with Cup4Cup Multipurpose Flour. Mix until smooth. Transfer to a plastic piping bag.
2. Lightly dust the ravioli mold tray with Cup4Cup Multipurpose Flour. We suggest using a ravioli tray that has about a 1” round depression.
3. Roll the pasta out into thin sheets (1/16” thick), just slightly larger than the ravioli tray.
4. Gently press the dough into the center of each depression.
5. Pipe the ravioli filling just enough to fill each cavity. If you do not have a piping bag, spoon the filling in, then use the back of the spoon to flatten the filling flush with the top of the depression.
6. Lay another sheet on top of the base layer of dough and filling. Gently press out the air and press the dough together. If the dough is beginning to dry, moisten the tip of your index finger and moisten the edges of the dough surrounding the filling – this will help the sheets of dough to adhere to each other.
7. Use a rolling pin to roll across the top of the ravioli mold to seal and cut the ravioli. Ensure the ridged cutting edges in the tray cut through both sheets of dough.
8. Invert the tray and gently tap the ravioli out of the mold.
9. Transfer the ravioli to a parchment-lined baking tray with the flat side down.
10. Each portion is about 5 ravioli. Any extra ravioli can be frozen, then stored in the freezer in a plastic zipper bag for later use.

Parmesan Ravioli Caesar

1. Fill a stock or pasta pot with water and season moderately with salt, then bring to a simmer.
2. Trim off the root plus the bottom 2” from the hearts of romaine. Trim away the center ribs from the leaves. Cut the leaves in half so that you have strips roughly 3” long by 1 ½” wide (size can vary).
3. Place a large (13”-14”) sauté pan over medium-low heat. Add the cream, garlic, lemon zest and anchovy (if using) to the pan.
4. Bring the pan to a simmer and continue cooking until it begins to thicken, then reduce the heat to the lowest setting.
5. Add the ravioli to the water and increase to a gentle boil. Cook for 1 minute and 30 seconds, add the romaine lettuce strips and cook for about 10 seconds longer.
6. Season the thickened cream with salt to taste and lemon juice. Add the grated Parmesan cheese and stir it in.
7. Carefully drain the ravioli and romaine from the water or remove with a skimmer or slotted spoon.
8. Add the ravioli to the sauce and cook until the sauce thickens.
9. Spoon five ravioli into each bowl and nestle pieces of the romaine adjacent to the pasta and in the sauce.
10. Spoon the remaining sauce over the ravioli.
11. Grate Parmesan over each portion, then garnish with the brioche croutons (optional).