|4||cups||Flour, All Purpose||+/- as needed|
|1||teaspoon||Salt, Morton Kosher|
Mix the pasta ingredients in a food processor holding back one of the four cups of flour. Process and add additional flour as needed to achieve the right texture. Dough should no be sticky and should clean the sides of the bowl. Flour the ball of dough, place on a work table and cover with an inverted bowl. The dough should rest for about a half hour.
While waiting for the dough, mix the filling ingredients.
You'll want to divide the dough into 6 equal pieces. Each will weigh about .23 pound. (yes, a little less than a quarter pound).
Roll the dough out in a pasta machine. I used 10, then 8, and then 6 to get to this point.
And then I folded it over on itself.
And then processed it through the rollers, getting thinner and thiner, stoping on the thin side of #2. I rolled it twice at this point.
Place several portions of the filling on the dough, spaced evenly.
Brush the pasta with water between the piles of filling.
Roll out another piece of dough to just slightly thinner than the first piece. This is so it ends up being slightly bigger than the first and can drape over the piles of filling.
Pat the pasta down around the piles of filling, trying to release the trapped air. Push the dough down between the filling, to help the pasta seal. Then cut with a pasta cutter.
Continue until you've used up all the filling. I got 25 ravioli, using the 3 pairs of pasta. I did not need to use any of the pasta scraps. If you wanted, you could make more filling and roll out the scraps.
I stored the ravioli on a wire rack while I made them.
Cook in rapidly boiling salted water for about 15 minutes or till tender. Drain and serve.