Cheese Filled Ravioli

For the Pasta

Ingredients

2C                 King Arthur Pizza/Pasta flour

2ea               Eggs, slightly beaten

1t                  Olive oil 

3/4t               Salt

2-4T              Warm water

Process

Mound the flour in a large bowl or on a cutting board

Make a well in the center and add the eggs, olive oil, salt, and 2T of water (we may or may not add the rest of the water later)

Using a fork, combine all of the ingredients until the dough can be formed into a ball

If the mixture is too dry to hold together, gradually add more water

Rest on a floured surface with an inverted bowl as a cover for 30 minutes

Divide the dough into thirds

Flatten with your hands to about a 3/4in thickness

Flour both sides

Flour the surface that the pasta will land on

Set the mixer at speed 2

Put through the sheet maker attachment at setting 1

Fold the sheet in half and put through the attachment again

Fold in half one more time and put through the machine again

If the pasta is smooth, set the machine for 2 and put the sheet through once or twice. No need to fold in half

Set the attachment to 3 and process

Set the attachment to 4 and process

Repeat the process with the remaining pieces of dough

Cut into 12x4inch pieces

Use the pasta immediately

For the Filling

15oz Ricotta cheese

1/2C Parmesan cheese

1/4C Asiago cheese

1/2t Oregano (dried)

1/2t Thyme (dried)

1/4C Flour

1/4C Shredded mozzarella

1/2t Parsley

1/2t Rosemary

1/4t Black pepper

1/4t Nutmeg (grated)

Process for the filling

In a medium bowl, combine all the filling ingredients.

Cover and set aside at room temperature. 

Assembling the ravioli

We use a NORPRO ravioli maker

Dust the pasta lightly with flour

Heavily dust the frame and the press

Place a strip of pasta on the frame

Press the dough into the frame with the indented tray

Fill the pouches with the cheese filling mixture

Lightly wash the edges and center strips with water

Place a second strip of pasta over the strip with the filling

Gently roll across the dough covered frame with a rolling pin

Increase the pressure and roll again until the zig zag edges of the frame are visible through the pasta

The ravioli is now sealed

Remove the excess dough and re-roll

Remove the ravioli from the frame by tapping on the counter

Repeat the process until the dough and filling are used up

Place the sealed raviolis on a heavily floured cookie sheet and let dry for an hour

Turn the ravioli over and let dry for another hour

Ravioli may be frozen at this point

Put the ravioli into boiling water right out of the freezer

Cook for 10 minutes

Drain and serve with your favorite topping