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Easy Cheese Ravioli

kept bytgiordano

1-1/2 cups all-purpose flour
1/4 teaspoon salt, plus 2 teaspoons for the cooking water
2 large eggs
1 tablespoon water
2 tablespoons olive oil, plus 1 tablespoon for the cooking water
1 quart tomato sauce, heated
3/4 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 egg yolk
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
Freshly ground pepper to taste
Pinch of nutmeg



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