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      "2 cups all-purpose flour, plus more for dusting",
      "3 large eggs",
      "1 cup whole-milk ricotta",
      "1/2 cup grated Parmesan, divided",
      "6 tablespoons unsalted butter",
      "1/4 teaspoon ground black pepper",
      "1 teaspoon kosher salt, plus more for the pasta water"
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        "text": "On a clean board, make a well in the flour.\nCrack in the eggs and a pinch of salt. Mix with a fork, then knead into a smooth dough, 8 to 10 minutes.\nWrap and rest 30 minutes at room temperature."
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        "text": "Roll the dough thin on a lightly floured board (about 1/16 inch).\nSpoon small mounds of filling in a row, leaving space between them.\nBrush the edges with a little water, fold or top with another sheet, and press to seal.\nCut into squares. Press out air pockets. Set the ravioli on a floured tray."
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