Fresh Ravioli Pasta Dough

Method

1. 1

   Place the flour on a clean work surface and make a wide well in the center.

2. 2

   Crack the eggs into the well, then add the salt and olive oil.

3. 3

   Beat the eggs gently with a fork, keeping the flour walls intact.

4. 4

   Gradually pull small amounts of flour into the eggs until a thick paste forms.

5. 5

   Use your hands or a bench scraper to bring all the flour into the dough.

6. 6

   Knead the dough for 8–10 minutes until smooth, elastic, and no longer sticky.

7. 7

   Wrap the dough tightly and rest it at room temperature for 30 minutes.

8. 8

   Cut the rested dough into 4 pieces and keep unused pieces covered.

9. 9

   Flatten one piece and pass it through the widest setting of a pasta machine.

10. 10

    Fold the sheet into thirds and roll again 3–4 times to strengthen the dough.

11. 11

    Reduce the pasta machine setting gradually, rolling thinner each time.

12. 12

    Stop when the sheet is thin but strong, about 1 mm thick.

13. 13

    Dust the work surface lightly with semolina and lay the pasta sheet flat.

14. 14

    Place small spoonfuls of filling in even rows, leaving space around each mound.

15. 15

    Brush lightly around the filling with water if the dough feels dry.

16. 16

    Cover with a second sheet of pasta and press out air around each filling mound.

17. 17

    Cut the ravioli with a cutter or knife, then seal the edges firmly.

18. 18

    Cook the ravioli in gently boiling salted water for 2–4 minutes, until tender and floating.