Instructions: In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the two large eggs. Using a fork, gradually mix the eggs into the flour until a dough forms. Knead the dough on a floured surface for about 5 minutes or until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes. In another bowl, combine the ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper. Mix well to create the filling. Roll out the rested dough into thin sheets using a pasta machine or a rolling pin, ensuring it's thin but not too thin to tear. Place small spoonfuls of the filling on one sheet of pasta, leaving enough space between them. Brush a beaten egg around the filling to help seal the ravioli. Place another sheet of pasta on top and press around each mound of filling to seal the ravioli, removing any air bubbles as you go. Use a ravioli cutter or a sharp knife to cut out individual ravioli squares. Dust a tray with semolina flour and place the ravioli on it to prevent sticking. Bring a large pot of salted water to a boil and cook the ravioli for about 2-3 minutes or until they float to the surface. Remove the ravioli using a slotted spoon and serve with your favorite sauce or simply with melted butter and Parmesan cheese. Enjoy your delicious Le Manoir Ravioli!
