PASTA: Ravioli can be filled with such a large variety of fillings that makes it a very versatile pasta indeed.

BASIC RAVIOLI:

 

 

1 quantity of basic pasta dough                                  

filling of choice

 

 

 

To make ravioli: Divide pasta dough into 4 portions and roll each out into a long thin sheet in a pasta machine on the thinnest setting. Mark each sheet of pasta with a flat palette knife into 8 equal portions, approximately 3 ½ -inch square. 

 

 

 

Place 1 tbsp. filling in the center of each square. Top with a second sheet of pasta. Cut each square out along the marked edges with a pasta cutter or sharp knife. Press the edges together to seal and trim pasta into neat squares. Continue with remaining pasta and filling until they are all filled. Leave for 5-10 minutes to dry slightly before cooking.

 

Bring a large pot of water to a boil and add 2 tbsp. salt. Drop ravioli into the water and cook for about 3 minutes.  Remove with a slotted spoon.

 

 

 

 

 

 

 

 

 

BASIC PASTA DOUGH:

 

 

 

4 cups (1 lb.) all purpose flour                                   

4 large eggs

½ tsp. extra-virgin olive oil                                         

½ tsp. salt

 

 

 

Measure and mound the flour on a smooth flat work surface. Make a well in the center of the flour. Drop the eggs, salt and olive oil into the well. With a fork, beat together the eggs and oil and begin to incorporate the flour into egg mixture, starting with the inner rim of the well.  As you expand the well, keep mixing the flour and egg mixture and working it until a cohesive mass is formed. Lightly flour the board and start kneading this with both hands, using the palm of your hands. Continue kneading for 5-10 minutes until dough becomes smooth and quite elastic and a little sticky. Wrap the dough in plastic, or covered by an inverted bowl, and allow it to rest for 1 hour, at room temperature.