Make Fresh Ravioli
Instructions
Put the flour in a large bowl.
In a small bowl beat the eggs then beat in the EVOO and water to make a smooth mixture. Add to flour.
With a fork work the egg mixture into the flour until it begins to form moistened clumps.
Gather the clumps together with your hands to form a cohesive ball of dough.
Knead the dough right in the bowl collecting anything stuck to the sides of the bowl.
Turn out the dough onto a lightly-floured board and knead for a minute or two until its shiny smooth with a soft interior.
Form the dough into a disc and wrap tightly with plastic wrap.
Let rest at room temperature for about 30 minutes.
(You can make the dough in a food processor. Use the cutting blade. Add the flour to the bowl and pulse a couple of times to aerate.. With the processor on drizzle in the egg mixture. Run the processor until a dough ball forms around the blade about 30 seconds. Then turn the dough out on a floured board and knead as above.)
Cut the dough ball into 4 pieces. Form each into a rectangle. Set the pasta machine to the widest roller setting. Pass each dough piece through a pasta machine catching the dough as it passes through the rollers. Fold each piece in thirds. Pass it through the rollers again. Reduce the setting 2 notches and put the strips through the rollers. If the sheets get too long cut them in half. Repeat until you get to the most narrow roller setting. You want to end up with long sheets of pasta about the width of the rollers. Lay the strips out on a well-floured baking sheet or kitchen towel cover with a moist kitchen towel and set aside. If you dont have a pasta machine use a rolling pin. Roll out each piece of dough until it is about 20 inches long and about 5 inches wide. Lay the strips out as above.
Fill a large pot with water and add a tablespoon of sea salt and a tablespoon of EVOO. Bring to a full boil.
