90g Italian Type 00 White Flour including some semolina if available
1 egg yolk
pinch (fingerless!) of turmeric
For the filling:
40g white breadcrumbs
40g mature cheddar cheese
40g fetta cheese
1 egg white
touch of ground nutmeg
Make the pasta the usual way and roll out on your pasta machine, very thin or No7 on the marcato atlas. Cut the shapes you prefer, make the filling into small balls and wrap into the pasta using a brush to water the edges making a good seal. Boil in salted water for around 6 minutes, drain and toss in butter/oil/garlic/black pepper. The ravioli benefit from resting 24 - 48 hours in the fridge.
I have not seen this recipe anywhere else. it works very well and makes best use of egg yolk and white, and perhaps stale white bread!