If you prefer to make the dough by hand, put the flour directly on your work surface and use your fingers to mix in the salt.
If you’re mixing by hand, make a well in the center of the flour. Crack all 4 eggs into it and use a fork to whisk the eggs and flour together.
To mix in the oil by hand, drizzle the oil over the dough and mix it in with your hands.
Resting the dough will relax the gluten so the pasta doesn’t become tough.
Stir the mixture until the ingredients are completely combined.
If you’re concerned that the meat is too coarse to fill the ravioli, transfer the browned sausage to a food processor. Pulse the meat until it’s fine and then stir in the ricotta mixture.
If you’re concerned that the meat is too coarse to fill the ravioli, transfer the browned sausage to a food processor. Pulse the meat until it’s fine and then stir in the ricotta mixture.
1/4 teaspoon (2. 75 g) of salt 1/8 teaspoon (0. 2 g) of ground black pepper 1 lightly beaten egg yolk 1/2 cup (123 g) of ricotta cheese
Working with 1 piece of dough at a time will prevent the dough from drying out.
Sprinkle more flour if the dough starts to stick. The rectangle can be any length but needs to be 4 in (10 cm) wide. If you’ve accidentally rolled the dough too thin, gather it into a ball and re-roll it.
Keep in mind that you won’t use all of the egg wash for this 1 piece of dough. The egg wash will help the pasta bind together and will help the filling stick to the dough.
Use cooled filling so it doesn’t begin to heat the dough.
If you’re using a knife, cut the ravioli in any shape you like. For example, make squares, circles, or triangles.
Check each ravioli to ensure that all of the edges are sealed. This will prevent filling from escaping as the ravioli boil. Cover the assembled ravioli with a towel to prevent them from drying out while you make the rest of the ravioli.
Working with only 1 piece of dough at a time will prevent the dough from drying out.
Use the palm of your hand to help the pasta roll out of the machine.
You’ll probably have to roll the dough through your machine 2 to 3 times.
You shouldn’t be able to see the metal base once you’ve placed the pasta over it. Some ravioli makers are round, square, or rectangular.
The depressions in the dough will make it easier to fill the ravioli. If you push too hard and the dough tears, gather the dough into a ball and run it through the pasta machine again.
Tapping the mold will release air bubbles that are trapped.
Run a rolling pin over the dough so the filled ravioli are cut from the mold.
Dust the assembled ravioli with a little cornmeal and cover them with a towel. Covering them will prevent the ravioli from drying out while you make the rest of the ravioli.
The water should come to a vigorous bubble.
Avoid dumping the ravioli into the boiling water because it will splash out of the pot.
If you overcook the ravioli, they’ll start to open up or disintegrate in the water.
Refrigerate leftover ravioli in an airtight container for up to 3 to 5 days.
