Three-Cheese Ravioli

Combine ricotta, mozzarella, and Parmesan cheeses, eggs, thyme leaves, and ½ teaspoon salt in a bowl, mix well, and set aside. If you plan to cook ravioli right away, fill a stockpot with water and bring to a boil on the stove. Meanwhile, working with a small portion of the rolled pasta dough sheet, cut pieces 5 to 6 inches wide. Lay a piece of dough lengthwise on a floured work surface.

Place teaspoon-size dollops of filling about 2 inches apart in the center of the bottom half of the dough. Use your finger dipped in water to moisten the area around each dollop of filling, then fold the top half of the dough over the filling to meet the other edge. Press down around each dollop of filling, making sure to press out any air bubbles.

With a pasta cutter or sharp knife, cut ravioli apart by making a cut halfway between each portion of filling, and trim the bottom edge of the pasta. Place ravioli on a parchment-lined sheet pan and repeat with the remaining pasta dough and filling. At this point, pasta can be refrigerated, covered with plastic wrap, for up to a day.

To cook pasta, add 1 tablespoon salt to a stockpot of boiling water. Drop ravioli into boiling water. Boil for 3 to 4 minutes (pasta will float to the surface). Serve with the sauce or topping of your choice, such as brown butter or porcini mushroom Bolognese sauce.