Homemade Pasta!

There really isn’t much to making homemade pasta. A particular favorite of mine is home made ravioli. Simple ingredients - 2 cups flour, three large eggs (possibly one more yolk if needed), just a touch of water, a teaspoon of olive oil and a teaspoon of kosher salt create a soft dough that can be used for any type of pasta. If you have a stand up mixer the process is even easier, if not combine ingredients by hand (adding the extra yolk if needed and as much water to create a soft, non-sticky dough).

To make the ravioli, simply roll out your dough into thin sheets. If you have a ravioli form/shaper you can use it to create the perfect ravioli, but if you don’t simply spoon a small amount of ricotta, parmesan, prosciutto, parsley, ground pork, and/or any other filling that meets your fancy every two inches. Cover the first sheet with a second sheet of pasta and use a pastry cutter, pizza cutter or sharp knife to create each ravioli pocket. You can use a fork to seal the edges by pressing down on each side, possibly with a touch of water to create a good seal.

These fresh ravioli can be used within a day or so when stored in the refrigerator or if frozen several months. Simple drop them into boiling water and cook until they float, about 5 minutes. Top with your favorite sauce and enjoy!