Ravioli Dough

By Luso_Mama

Ingredients

• 3 cups all-purpose flour
• 4 large eggs
• water

Preparation

Step 1

Pile the flour in a large bowl. Make a well in the center. Crack the eggs into the well and beat lightly with a fork to combine the yolk and white. Gradually pull some flour into the egg,s mixing as you go. Once the dough starts to form and the egg is mixing in, knead the dough to form a ball. The dough should be a bit sticky but not wet. If your dough is too dry, add water, one tablespoon at a time. Once the dough comes together, knead it for 4 to 5 minutes. Cover the dough with plastic and refrigerate for 30 minutes.

While the dough is resting, you can make your filling.

Roll out the dough and use a pasta machine to get to final thickness, moving down one thickness setting at a time and flouring lightly between each pass if needed. We used setting "2", the second thinnest, on our Imperia 150 pasta machine.

After filling ravioli, place on a floured piece of parchment paper and let dry for 1-2 hours, turning over once. May be frozen after this step.

To cook the ravioli, thaw first of frozen. Drop them gently into a large pot of boiling, salted water. When the ravioli is cooked, it will rise to the surface (3 to 5 minutes). Remove using a slotted spoon or drain in a colander.

Adapted from: http://blog.foodnetwork.com/healthyeats/2009/12/20/katies-healthy-bites-homemade-ravioli/