The Ravioli Store: Recipes

Pasta Dough by Hand

2 cups	Durum/Semolina Flour
2	Large Eggs

Put the flour in a large bowl and make an indentation in the center. Beat the egg and pour it into the indentation. With a fork, gradually mix the flour in to the egg mixture (too much flour will make the dough too brittle or hard). When the flour is mixed in, but no too much, start kneading the dough on a floured surface. If the dough is sticky sprinkle it with flour. Work the dough until it forms a smooth an elastic ball – about 10 minutes. Dust the dough with flour, wrap it in plastic wrap and refrigerate for 30 minutes. Dough should be firm not hard.

Making the Ravioli

Roll out two sheets of dough that are about 1/8" thick. Place first sheet on a well-floured surface. Take the filling a put a spoon full of filling every 4 inches on the sheet in rows. When the sheet is completely full, layer the other sheet on top. Then take a pizza cutter and cut between the rows making ravioli.

By Food Processor

2	Large Eggs
1 3/4 cups	Durum/Semolina Flour
3 tbsp.	Olive Oil

Place eggs and oil in food processor and add flour slowly until it forms a ball. Use a plastic blade if possible. If a ball does not form, remove ingredients from the food processor and form ball by hand.