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RECIPE:
Pasta Dough:
2 cups 00 flour
4 whole large eggs
1 tsp salt (optional)

Filling:
1 cup ricotta + 1/2 cup parmigiano reggiano

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness – I go to level 6 for most pasta

To Roll Out with a Rolling Pin:
Cut dough ball in quarters, and keep rest of dough covered
Flour Dough on all sides
Press dough – cut side down – with hand to prep dough to start rolling out
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Make your Ravioli:
Add ricotta dollops across the middle of your pasta sheet.
Fold one side of the sheet over the ricotta, lengthwise & press gently around the ricotta to remove any air between the sheets.
Cut out squares using a pasta cutter about 2.5in x 2.5in.

To Cook/Store Fresh Pasta:
Ready to cook immediately for 4-5 mins in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

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