raviolo with fresh pasta

How To Make raviolo with fresh pasta

• Step 1
  To make the pasta, place the flour on your working space. Make a large well in the center. Add the 4 eggs and 1 egg yolk.
• Step 2
  Add the olive oil, then with a fork start whipping the eggs and oil slowly mixing in the flour until the dough is well incorporated.
• Step 3
  Start to knead the dough, pressing the dough away from you while rolling and turning. Keep kneading the dough for about 10 to 15 minutes.
• Step 4
  Roll into a ball and let it rest for 1 hour.
• Step 5
  Remove about 1/3 of the dough from the ball and keep the rest covered. Flatten the dough out with your hand, then place the dough maker at the largest opening, which is usually a 1, but on my pasta maker, it's a 9.
• Step 6
  Roll the dough 2 times, dusting with flour. Fold the dough into thirds and put it through a third time.
• Step 7
  Change the dial to the next number, either a 2 or 8, and roll the dough through again.
• Step 8
  Keep changing the setting, getting it smaller each time. I would recommend taking it to a 6 or 4. Cut into 10-inch lengths.
• Step 9
  Flour the sheets of pasta and lay them in a stack.
• Step 10
  To make the filling, mix the ricotta cheese, Parmesan cheese, and 2 eggs.
• Step 11
  Lay a sheet of pasta out on the working space. Place a mound of the cheese mixture about 4 inches apart on the sheets. There will be about 8 mounds of cheese.
• Step 12
  Place an egg yolk on top of each mound of cheese.
• Step 13
  Place another sheet of pasta over the top and press between each egg yolk cheese nest to enclose the ravioli.
• Step 14
  Wet fingers and seal all the ravioli, and cut each ravioli into a square. Make sure they are all sealed.
• Step 15
  Bring a large pot of water with plenty of salt to a boil.
• Step 16
  In a skillet, add the butter and chicken stock and bring to a simmer. Add the sage leaves.
• Step 17
  Place the ravioli one at a time in the boiling water. Cook the ravioli for about 3 minutes.
• Step 18
  Then transfer the ravioli with a slotted spoon to the chicken stock mixture and cook another 2 minutes.
• Step 19
  Garnish with additional Parmesan cheese. Cut and watch the running yolk ooze onto your plate. YUM
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