Ravioli With Herbed Ricotta Filling

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3/4 cup (6 ounces) whole-milk ricotta cheese

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

2 tablespoons finely chopped fresh basil

1/2 teaspoon grated lemon rind

1/4 teaspoon freshly ground black pepper

1 large egg

Classic Pasta Dough

6 quarts water

2 tablespoons fine sea salt

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1/4 cup chopped fresh basil

1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

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