Ravioli dough recipe

Fresh Pasta Dough for Ravioli

Ingredients

• 1 1/2cups all-purpose flour
• 2 eggs
• ¼ tsp salt
• 1 - 2tablespoons water (optional)
• 1 egg, lightly beaten
• 1 tbs water

Directions

In a food processor, combine flour, 2 eggs, and salt, blend until well combined and mixture forms a dough. Remove dough and shape into a ball. On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let it stand for 30 minutes.

To shape ravioli

• In a small bowl, combine 1 egg and 1 tablespoon water; set aside.
• Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture, place about 1 teaspoon of filling on one strip of dough, leaving a 1/2-inch border around the edge.
• Lay a second strip of dough, brushed side down, over the first.
• Using your fingers, press the dough around each mound of filling so that the two egg moistened strips stick together.
• Repeat until you have filled and sealed all the dough strips. 

You can also use this option to transform your dough into ravioli:

• Cut pasta dough into sections and run through pasta machine.
• Roll out each section into doublewide sheets.
• Scoop large spoonfuls of filling in a single row along lower half of pasta sheet, about 2 inches apart. Fold over top half of sheet and using the side of your hand, gently press down between sections of filling to remove any air pockets and create a seal. Using a pasta cutter, trim any rough ends away, and cut out the ravioli.

To cook ravioli, bring a large amount of salted water to boiling. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.