Ravioli is one of my favorites. Tonight's dinner was a chicken ranch ravioli with a white Parmesan sauce. Delish! It was a hard call because I was also hungry for some cheese ravioli. Those will be next for sure. I don't really use a recipe when I make the filling, it's just whatever I am in the mood for. I usually use a red sauce for cheese or beef ravioli and a white sauce for chicken or veggie.
2 cups of unbleached flour
3 large eggs
1/2 tsp of salt
Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well. Mix the eggs together with a fork without disturbing the flour. Using a fork, gently incorporate the flour into the egg mixture a little at a time. Once you have incorporated all of the flour together with the egg using a fork, use your fingertips to blend the mixture together well. After the wet and dry ingredients have been combined, bring the mixture together with your hands to form a ball. If the dough seems to dry, add a little water. If the mixture is too wet and sticks to your fingers, rub your hands with flour and form the dough into a ball. Knead the pasta dough as you would bread dough. Pushing down and away from you with the palm of your hand. Turn the dough ninety degrees, fold the dough over on itself and push down and away again. Continue this until the dough is smooth, about 7 minutes. Form the dough into a disk. Cover the dough with a towel or bowl and let rest for 20 minutes.