Yield: 16 oz.

Ingredients

• 300g “00” pasta flour
• 2 large eggs
• 3 large egg yolks
• 2 tsp kosher salt

Directions

• Make the Dough
  • Add eggs and yolks into a mixing bowl. Top off with water until combined total weight equals 185g. Be precise.
  • Set up stand mixer with beater attachment.
  • Place flour and salt into mixer bowl and turn to speed 2.
  • Slowly add in egg mixture and mix for 30 seconds.
  • Switch flat beater to dough hook.
  • Turn again to speed 2 and knead for 3-5minutes until dough is formed and is not sticky.
  • Let the dough rest for 30 minutes wrapped in cellophane.
  • Connect pasta roller attachment to mixer.
  • Split dough into 4 equal balls.
  • Flatten out one ball at a time (keep others wrapped) into a square that is thin enough to pass through pasta roller level 1 (thickest).
  • Flour both sides before passing through roller. Keep your dough well floured to avoid sticking in the mixer attachment.
  • Set mixer to speed 2 and pasta roller to level 1.
  • Pass the dough through the roller attachment 3-4 times refolding in thirds (“booking”) each time to strengthen the pasta.  After folding in 3rds, slightly re-flatten with floured rolling pin and feed back through roller. Repeat until you have a strong sheet of pasta with no holes.
  • Progressively increase roller level # and pass well-floured dough (without folding/booking) 2-3 times through the attachment at each setting level. Stop after level 5.
  • Ideally, each sheet should be a little more than double the size of your ravioli cutting tray length.
• Cut the Ravioli
  • Dust the top of ravioli cutting tray with flour.
  • Dust one side of pasta sheet with flour and lay half of the sheet (floured side down) over the tray. Important: do not flour top side of pasta sheet as it needs to be sticky for pockets to seal!
  • Gently press top mold into tray to form dough pockets.
  • Spoon filling of choice (make sure it’s cool) into each pocket. Do not overfill.
  • Dip your finger in water and run along all of the edges and in between each dough pocket making dough slightly damp but not wet.
  • Drape other half of dough sheet over the dough pockets making sure they are all completely covered.
  • Dust rolling pin and roll over the top of the tray until top level is completely flat, the ridged edges of tray are starting to show through, and each ravioli is defined.
  • Remove the outer dough trim (keep for bonus ravioli) and give center line one more good roll to help the cutting process.
  • Gently flip the tray and carefully push out each ravioli.
  • Gently squeeze edges of each ravioli with your fingers to make sure they are sealed and to get a uniform thickness for each piece.
  • Place ravioli onto baking sheet lined with floured parchment paper and refrigerate (see chef’s notes below) until ready to cook.
  • Repeat for remaining dough balls.
• Cook the pasta:
  • Bring heavily salted pot of water to boiling.
  • Add stuffed ravioli to water, cover and bring back to a boil.
  • Uncover when boiling and cook for 1 minute if fresh, up to 3 if frozen (see my chef’s notes below).
  • Remove and drain using spider or slotted spoon (not colander) so you don’t damage the ravioli.
• Add ravioli to sauce of choice.
• Optionally, garnish with parmesan cheese and fresh herbs.

Chef’s Notes

No need to refrigerate pasta if cooking within 30 minutes of cutting the ravioli.

If you are storing the uncooked ravioli make sure they are in a single layer. Refrigerate them for the first 20 minutes uncovered and then cover with cellophane or moist towel until ready to cook.

You can also prepare up to 2 months in advance but you must freeze the ravioli for 2 hours (max) uncovered and in a single layer before moving them to a ziplock bag.

Do not defrost frozen ravioli when cooking. Just increase cooking time.

Entertaing tip: Ravioli can be completely prepped before your guests arrive so you only have to cook them and make your sauce; 10 minutes all in so you don’t miss the party!