Normally, I hate when step by step photos are included, but that really only applies when its a photo of a super easy or common technique...like melting butter in a pan, or stirring everything together. I just wanted to include two here to you can see what they look like when you fold the ends up. You can use the ricotta mixture as a glue, but I also needed to secure some with toothpicks for a few minutes until it held together on its own.
I served these at room temperature or just slightly warm since the dill sauce is a cold sauce. These would also be good to serve singly as an hors d'oeuvre.
Ingredients-Yielded 4 ravioli
-Flour for dredging
-Plain or Italian blend bread crumbs for coating
-1 egg whisked with dash of milk
-1 cup ricotta cheese
-1/4 cup Italian blend cheese
-1/8 teaspoon pepper
-3-4 tablespoons EVOO for frying
Dill Sauce: Williams Sonoma Seafood