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Ingredients

  • 6 to 6-1/2 cups all-purpose flour
  • 6 eggs
  • 3/4 cup water
  • 2 teaspoons olive oil

Method

  • STEP 1
    Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  • STEP 2
    In a large bowl, combine your filling ingredients. Cover and refrigerate until ready to use.
  • STEP 3
    Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal.
  • STEP 4
    Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  • STEP 5
    Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.
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