HOW TO MAKE HOMEMADE RAVIOLI RECIPES

Steps:

• Place 4 cups all-purpose or ‘00’ flour and 1 teaspoon kosher salt in the bowl of a stand mixer fitted with the dough hook attachment. (If you’d like to make the dough by hand, follow the directions here.) Mix on low speed for a few seconds to combine.
• Add 4 large eggs, 4 large egg yolks, and 2 tablespoons olive oil. Mix on medium-low speed until the dough starts to form a ball and pull away from the sides of the bowl, scraping down the sides of the bowl and the dough from the dough hook once or twice, about 5 minutes. If after 1 to 2 minutes your dough still looks crumbly and dry, gradually add up to 4 tablespoons of cold water, 1 tablespoon at a time, until it comes together.
• Dust a work surface lightly with all-purpose or ‘00’ flour. Scrape the dough onto the flour and knead until the dough is smoother, less sticky, and more elastic, 5 minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 20 minutes and up to 24 hours. If the dough is very cold, let it sit at room temperature for 20 minutes before rolling it out.
• Drain and cut 4 ounces fresh mozzarella cheese into small cubes; add to a food processor fitted with the blade attachment. Grate 1 ounce Pecorino Romano cheese and 1/2 ounce Parmesan cheese on the small holes of a box grater (1/4 cup each), and add to the food processor.
• Add 1 container ricotta cheese, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly grated nutmeg if desired. Process until smooth, scraping down the sides as needed, about 1 minute.
• Transfer the filling to a piping bag fitted with a wide, round tip. Alternatively, transfer the filling into a large resealable plastic bag and push into one bottom corner; cut the corner of the bag when you’re ready to fill the ravioli. Refrigerate the filling while you roll out the pasta dough.
• Unwrap the dough and cut into 3 pieces (about 12 ounces each). Rewrap 2 pieces of the dough in the plastic wrap to keep them from drying out.
• Roll out each piece of dough: Set a pasta roller to the thickest setting. Flatten the piece of dough into a thick disk between your hands, dusting with semolina flour if it feels sticky. Feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like a letter, and press it between your hands again.
• With the pasta roller still on the widest setting, feed the pasta crosswise (folded-side in first) between the rollers. Feed it through once or twice more, until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
• Begin changing the settings on the roller to roll the pasta thinner and thinner. Roll the pasta 2 or 3 times at each setting (no need to fold anymore), and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and cut it in half crosswise before you continue rolling.
• Roll the pasta as thin as you can get it, then sprinkle generously with semolina and lay flat on a parchment paper-lined baking sheet with sheets of parchment in between each pasta sheet. Repeat until all the dough is rolled out.
• Line a second baking sheet with parchment paper and sprinkle with semolina flour. Sprinkle a work surface with semolina flour and arrange a pasta sheet on top with a long side closer to you.
• If the pasta sheet is at least 4 inches wide from top to bottom, pipe 1 -teaspoon portions of the filling onto the bottom half of the pasta sheet about 1-inch apart. Gently brush a little water on the top half of the pasta sheet, then gently fold the top half over the bottom half.
• If the pasta sheet is less than 4 inches wide, pipe 1 -teaspoon portions of the filling down the center of the sheet about 1-inch apart. Gently brush a little water around the border of the sheet. Gently top with a second sheet of pasta.
• Use your fingers to press out any air bubbles and seal the dough all the way around each portion of filling. Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo. Don’t worry if they are not perfect — they will still taste great.
• Transfer the ravioli to the baking sheet and repeat filling all the pasta sheets. You can cut up any pasta scraps and cook them up for a snack. If you don’t plan to cook the ravioli right away, refrigerate uncovered for up to 4 hours. (See Recipe Notes for freezing instructions.)
• Bring a large pot of heavily salted water to a boil. Working in batches of about 20 ravioli, add the ravioli and cook until the pasta is cooked through and al dente, 4 to 5 minutes. Remove the ravioli with a large slotted spoon or spider and toss with desired sauce.

Steps:

• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.