Homemade Ravioli

For Easter every year we make ravioli's but we usually just buy them from our local Italian specialty store. This year, since we had tried homemade pasta over the holiday's we figured why not just make them ourselves? It was a lot of fun, and since the ravioli's are so delicate we actually baked them in the oven instead of cooking them in boiling water where they may fall apart. Try it out!

Ingredients:

2 large eggs

1 1/4 cup of all purpose flour

pinch of salt

Recipe:

To make the dough by hand, make a well in the flour on a clean, flat surface. Break the eggs into the well and add the salt. Working with your hands or a fork, begin incorporating flour into the eggs at the center. Before long you'll have a workable dough, which should be kneaded for several minutes. The goal at the end of kneading is to have a well-formed, elastic dough that is very smooth. Roll out each piece of dough into long, flat, rectangular sections and process through your machine. Since ravioli's are very thing you may have to run the dough through the processor about 3 or even 4 times. Also, keep in mind that it took 3 of us to handle the very long and very delicate dough. Place the dough on a clean, flat surface. Take a rounded object, we used a small container, and mark where you want your ravioli's to be. Then place a dollop of ricotta cheese in the center of each circle. Place another sheet of pasta on top and gently press, seal with your fingers and cut out. Place in foil tray with tomato sauce. Bake at 475 degrees for about 45 minutes. Keep an eye on your Ravioli's though because they may be done sooner.

as always, enjoy!

love,

us.