Directions
- 1Measure two cups of all purpose flour and put it on a clean table.
- 2Create a well in the center of the flour and crack two eggs into the well.
- 3Add one teaspoon of olive oil, a pinch of salt and one tablespoon of water to the well. Mix the ingredients in the well using a fork.
- 4Gradually incorporate the flour from the sides into the egg mixture until you have formed a dough. Turn on your music and get a glass of wine!
- 5Knead the dough until smooth and let it rest for about one hour.
- 6Meanwhile, prepare the cheese filling by combining ricotta, grated parmesan and mozzarella cheese and provolone in a glass bowl. Add handfuls of fresh basil and parsley and mix well. Stir in an egg and set aside.
- 7Once the dough has rested, cut it in half and roll out into two same-sized thin sheets.
- 8Place teaspoons of cheese filling in two rows down on one pasta sheet, about an inch apart.
- 9Brush water around the edges of the filling, carefully lay the other sheet of pasta on top and seal the edges by pressing with your fingers.
- 10Cut the pasta into squares to make the ravioli and seal the edges with a fork.
- 11Cook ravioli in boiling salted water and transfer directly into marinara sauce.
- 12Serve and top with extra parmesan cheese, parsley, and pepper.
Ingredients
- 2 cups flour
- 2 eggs
- 1 tsp olive oil
- 1 pinch salt
- 1 tbsp water
- 1 cup ricotta cheese
- 1 cup grated parmesan
- 1 cup shredded mozzarella
- 0.5 cup provolone
- 1 handful basil
- 1 handful parsley
- 1 egg
- 1 serving marinara sauce
- 1 serving parmesan
- 1 pinch pepper
- 1 handful parsley
- 1 serving water
Equipment
rolling pinknifeforkmeasuring cupspoon
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