Makes: 6 – 8 hearty servings
Yields: 48 raviolis
In small food processor fitted with blade, add egg and olive oil and pulse until mixed. Then add flour and mix for 30 to 60 seconds. Slowly add water while food processor is running in ½ tablespoon increments until dough is thoroughly mixed.
Remove the dough from mixer and knead by hand on a floured surface for 2 minutes. Allow the dough to rest covered with plastic wrap for 20 to 30 minutes.
This is the perfect amount of time to make your filling!
Mix the Whole Milk Ricotta, egg, Shredded Parmesan and Fresh Mozzarella and parsley in a large bowl and season with salt and pepper. Transfer the filling to a large pastry bag and refrigerate. Chill filling at least 1 hour, or make the day before.
Cut dough into 2 pieces before processing with pasta maker and work with one piece at a time. Take first piece and flatten into a rectangular shape with your rolling pin. Add flour to both sides. Insert the pasta into the sheet roller of your pasta maker and set it to #1 (largest setting). Run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. Do this 4 times, adding flour to both sides as needed. Next, change the setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice. Continue the same for settings #4 and #5. Repeat process for your second piece of dough.
After rolling the pasta, lay the first pasta sheet on top of the ravioli maker. Push the pasta sheet into the ravioli cavities with the supplied white press and adjust the sheet as needed.
Fill each ravioli with about a teaspoon of filling. Using your fingers press down to ensure there are no air pockets.
When you’ve completed filling your pasta, add the other pasta sheet on top. Using your hands, push down to ensure the sheets are pressed together with no air pockets. Again, press down with your fingers and pat to seal the raviolis. Run a rolling pin over the top, back and forth until the edge cutters are exposed. Gently pull apart the raviolis and you’re done.
I like to line-up the raviolis on a cookie sheet, freeze for 30 minutes and then cook or store in freezer bags for later!
Bring a large pot of water with salt to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for about 10 minutes or until ravioli float to the top and are tender. Drain. Spoon your favorite sauce over the ravioli and FEAST!