Make the fresh pasta dough and let it rest as directed. Prepare a baking sheet by sprinkling semolina across it and set aside (we'll use it later on once the ravioli is formed).
Make the filling: In a bowl, combine the ricotta, parmesan cheese, lemon zest, basil, nutmeg, salt, pepper. Taste test to adjust any levels according to your taste. Set aside or in the fridge if not using right away.
Bring a large pot of salted water to a boil, because this will take a while, I like to start it before or while forming the pasta so it's ready once the ravioli is formed.
Roll out the dough: Take approximately ¼ of the fresh dough ball (either cut it into sections or tear off a portion). Using your hands, form it into a rectangle shape, just thick enough to fit into the largest setting on your pasta machine (use a pasta machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding it into a rectangular shape again as needed. Each time you roll it out, it will expand in the shape it was before rolling, so making it a uniform rectangle as much as possible to help you later on.
Once you've gone through the largest setting and have a solid 'rectangle shape', thread the dough through each smaller setting, getting thinner each time, until you've reached your desired thickness. I like to go with the second to last thinnest setting, however, if you're really brave you can go as thin as possible. Place the rolled pasta sheet on a semolina-dusted countertop to prevent sticking.
On one half of the rolled-out dough section, place approximately 1 ½ teaspoons of the filling spaced about 1 ½ inches apart. You want to place it on one half because the other side of the dough will be folded over to create the ravioli pockets. I find that a small cookie scoop to place the filling gives the perfect equal amount for each pocket.
With the filling spaced on the entire length of your pasta sheet, fold over the other half of the dough on top of the filling. You may want to use your finger dipped in water and run it along the pasta edges before folding to help the dough stick if it seems dry.
Gently press around each filling to create the beginning of each pocket. Use a pizza cutter or pasta wheel to cut between each pocket. Press the edges down as needed, or use a fork to make sure they are fully pressed together. Place the pockets on your prepared baking sheet and continue forming ravioli with the remaining pasta sheets.
Once the water is at a rolling boil, add the ravioli pockets in batches. Be sure not to overcrowd the pan. The ravioli pockets will take approximately 2-4 minutes to cook to al dente, depending on their size. You'll know they're ready when they float. Remove them from the pasta water and place them directly into your sauce. Continue until all ravioli pockets are cooked.
Serve immediately and garnish with additional parmesan cheese and basil as desired. Enjoy your creation!
Preheat oven to 400°F (204°C). Line 8 muffin tins with liners or grease well.
In a large bowl, whisk together the melted butter, yogurt, sugars, vanilla, and egg until smooth.
Add the flour, baking powder, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet until halfway combined (with some flour streaks remaining).
Gently fold in the mini chocolate chips just until combined.
Scoop batter into muffin cups, approximately ¾ full, or nearly to the top. I use a #20 cookie scoop.
Bake at 400°F for 6 minutes, then reduce oven temperature to 350°F and bake another 6-8 minutes, or until a toothpick comes out clean. A darker pan will cook more quickly. Let cool in the pan for a few minutes, then transfer to a wire rack.
To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release.
Bring a saucepan of water to a simmer.
In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes.
Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter.
Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes.
Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap.
To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed.
Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections.
To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
Preheat oven to 400°F (204°C). Line muffin tin with liners or grease well.
In a large bowl, whisk together the melted butter, yogurt, sugars, vanilla, and egg until smooth.
Add the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until halfway combined (with some flour streaks remaining).
Toss frozen raspberries with 1 teaspoon flour, directly from the freezer. Gently fold the raspberries and the white chocolate chips into the batter just until combined; don’t overmix or the batter will be streaky.
Scoop batter into muffin cups, approximately ¾ full, or nearly to the top. I use a #20 cookie scoop.
Bake at 400°F for 6–7 minutes, then reduce oven temperature to 350°F and bake another 10–12 minutes, or until a toothpick comes out clean. A darker pan will cook more quickly. Let cool in the pan for a few minutes, then transfer to a wire rack.
In a saute pan over medium heat, heat butter and olive oil. Add diced onion and saute for 2-3 minutes. Add garlic, red pepper flakes, nutmeg, salt, and pepper. Add lemon zest and juice. Add white wine slowly while deglazing pan. Let simmer for 1-2 minutes. Add asparagus and cook for 5-6 minutes.
Meanwhile, water should be boiling; add pasta to boiling water, stirring occasionally and cooking according to package directions.
Add frozen peas to saute pan with asparagus.
In a medium sized bowl, whisk together ricotta and 1/3 cup reserved pasta water.
Drain pasta, add ricotta mixture, and vegetable mixture. Stir to coat. Serve with parmesan to top.
If making cilantro lime rice, begin preparing it (or another rice/grain) before starting the filling.
Heat a large skillet over medium-high heat. Add finely diced mushrooms to the warm skillet - dry - and allow their liquid to release, stirring occasionally, for about 6-8 minutes.
Once most of the liquid has evaporated, add a dash of soy sauce or Worcestershire if using, then add in the oil. Stir in the black beans and spices until coated, then stir in the frozen corn. Cook for 3-5 minutes until heated through.
Assemble each bowl with rice, filling, pico de gallo, lettuce, tortilla strips, and avocado as desired.
Top with sour cream, salsa, or another dip like guacamole or avocado sauce.