3 cups flour
2 eggs (slightly beaten)
1/2 teaspoon salt
1 teaspoon olive oil
1/4 cup of warm water or more
On a clean surface, create a well in the middle of the 3 cups of flour.
Add to well, eggs, salt, oil and 1/4 cup water.
Begin incorporating flour into the well until a ball is formed.
Kneed until soft dough is formed, adding a little water if necessary.
Dough is ready to roll out of cut for pasta.
Cheese Ravioli Filling
2 pounds ricotta (whole milk preferred)
1/2 handful fresh chopped parsley
1 to 2 handsful grated Romano cheese
1/2 large mozzarella
salt/pepper to taste
1 slightly beaten egg
Dice and cut mozzarella into small bits. In a large bowl mix together ricotta, parsley, Romano, salt and pepper.
Add egg. Place teaspoon or less of mixture in the center of ravioli pasta. Seal second layer over first using a ravioli template. Boil pasta just until cooked, about 2 minutes.
