I like to measure and add the flour directly to my counter top and then make an indentation in the center. After sprinkling in the salt and sugar, crack the eggs right into the center. But if youre not into making a big mess, you can totally make your dough in a bowl. Use your fingers to slowly mix the eggs and flour together until it forms a ball. Spend a couple of minutes kneading the dough, adding flour if things get sticky. Wrap the dough in plastic wrap and place in the fridge for 20 minutes to rest. While your waiting for the dough to chill, mix together the cheese filling. For the cheese filling, combine remaining ingredients.
Sprinkle your work surface with flour and cut off about one fourth of the pasta dough from the round. Now start rolling until the dough is as thin as you can get it. You want the section of dough to be long and wide to create the ravioli. Place a small scoop, about one half a teaspoon, of the cheese filling along one of the edges of the dough, leaving about an inch between scoops. Brush a bit of water around each dollop of filling and then fold over the dough, pressing between each round to seal the pasta.
Use a pizza cuter to cut around out the ravioli, reserving the leftover bits of pasta dough. Use a fork to crimp the edges of the ravioli, helping to seal the pasta, keeping that delicious filling where it belongs.
Place the finished ravioli on a flour-dusted plate while you continue rolling ravioli. When youre ready, bring a stockpot of salted water to a boil. Pop a few in the water and let simmer for four to five minutes. Remove and serve with your favorite sauce.
Originally Submitted
8/13/2013
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