准备

Make the dough

• 将面粉倾倒在工作表面上并混合以结合它们。在中心做一个深宽的井，确保底部有一些面粉，所以鸡蛋不是直接在表面上。加入蛋黄，整个蛋，油和盐。
• Using a fork, beat the wet ingredients until combined, staying in the center and being careful that the eggs don’t breach the wall. (If any does, gather it up and reinforce the wall.)
• Begin mixing in the flour from the inside of the wall, a little at a time, until the dough is too stiff to mix with the fork. Scrape the dough off the fork and continue mixing by hand, folding it and forming it into a single mass. If necessary, use a bench scraper to move the dough and to scrape any dried bits to the side.
• 轻轻地面粉工作表面并揉捏面团至少5分钟，如果需要，加入更多面粉，让面团粘在手中。继续揉捏，直到面团是一个光滑的球，感觉像你的耳垂一样柔软。将面团松散地用塑料包裹并冷藏至少1小时。（如有必要，让它在滚动前热身。）

Prepare the filling

• 加热3汤匙。在6至7夸脱的荷兰烤箱中的油在中高热量直至闪烁。在两侧加入大蒜和棕色，总计约2分钟。丢弃大蒜并添加鸡巴。煮，搅拌，直到嫩，大约2分钟。季节有1/2茶匙。盐。
• 将绿色涂抹在干净的毛巾中并拧出过量的液体。让冷却到室温。将绿色和乳清干酪结合在中碗中。添加Parmigiano，剩下的3个TB。油，Zest，Nutmeg和1/2 TSP。盐和混合良好。覆盖并冷藏长达2天。

滚下面团

• Set up a pasta machine on a large work surface.Set the machine to its widest setting.
• Flatten the dough with your hand or a rolling pin and divide it into pieces. (If you’re comfortable rolling dough, in half is fine; otherwise divide it into 3 or 4 pieces to get shorter sheets.)
• 一次使用一件并将另一件用塑料或布包裹在一起，通过机器上的最广泛的设置，在需要的情况下，根据需要将面团，面团锻炼，工作面团。
• Move the rollers to the next setting and pass the dough through. Continue notching down by one setting and passing the dough through each time. Stop rolling when you can see the outline of your hand thorough the dough; this may not be the thinnest setting on some machines.
• Cut the sheet crosswise into 2-foot lengths to make them easier to work with and trim the long sides to make neat rectangles. (If you need to stack them, very lightly flour them.) Cover loosely with plastic wrap or a clean kitchen towel. Repeat with the remaining pieces of pasta.

制作馄饨

• Lightly flour a rimmed baking sheet or tray.
• Working with one pasta sheet at a time, very lightly moisten the entire strip with water using a spray bottle or a pastry brush.
• Spoon rounded teaspoonfuls of the filling 1 inch apart along the center of the sheet. Lift the top edge of the strip and bring it down to meet the bottom, letting it fall loosely over the filling and lining up the edges. Using your fingers, gently press on the dough close to each mound to coax out any trapped air, and then press on the edges to seal completely.
• 如果你愿意，使用凹槽的糕点轮或刀，修剪馄饨的长，展开边缘。然后切割丘之间的面食以形成单独的馄饨。将馄饨转移到单层中制备的烘焙板中。重复剩下的面团和填充物。您可以立即烹饪馄饨或覆盖并冷藏一天（您也可以冻结它们;见下面的预先提示）。

煮熟并为馄饨提供服务

• When ready to serve, bring a pot of well-salted water to a boil.
• Meanwhile, melt the butter in a skillet or saucepan over medium-high heat, whisking occasionally, until the milk solids turn brown. Whisk in the lemon juice and season to taste with salt.
• Gently slide the ravioli (fresh or frozen) into the water and cook until tender, 3 to 5 minutes. Use a skimmer to remove the ravioli from the water as draining them in a colander can damage them. Serve the ravioli with the butter sauce.

提前提示

The dough can be refrigerated, wrapped in plastic, for up to 2 days before rolling and shaping the ravioli.

The filling can be refrigerated, covered, for up to 2 days.

未煮过的馄饨可以冷冻到一个月：冻结它们在托盘上露出，直到岩石硬，然后转移到拉链袋并返回冰箱。在烹饪前无需解冻它们。