Pasta for the Ravioli
"Fresh Pasta Sheets"
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6 cups unbleached flour
- 6 eggs
- 1 teaspoon salt
- 1⁄4 cup olive oil
- 1⁄2 - 1 cup warm water, as needed
- 3 egg yolks, for making the ravioli
directions
- Making fresh pasta is an art, so don't be discouraged. Place all but 1/4 cup flour into a large food processor. Beat eggs, oil, salt and 1/2 cup warm water together. Add this mixture to flour gradually. Add more water if needed. The dough should be malleable enough to knead but your fingers should pull away clean.
- Transfer from food processor to a marble or wood surface. Dust with flour and begin to knead until you have worked out all lumps and have a smooth pliable dough. Let stand for a few hours before rolling out.
- Making the Ravioli
- Roll out pasta using a hand crank pasta roller until you reach setting 1.5 (between 1/8 to 1/16 inch). Coat pasta with the egg yolk mixture. Add 1 tablespoon of filling for each ravioli and seal with top layer.
- Boil the ravioli in salted water. When the ravioli float to the top, they're ready. Add to the sage brown butter. Garnish with pecorino Romano.
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RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>
