Made With Our
For the pasta:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 1 egg yolk
- 1 Tablespoon olive oil
For the filling:
- In a large bowl, whisk together the flour and salt for the pasta dough. Push the flour towards the edges, leaving an indent in the middle.
- In a separate small bowl, whisk together the eggs, egg yolk and olive oil. Pour mixture into the indent in the flour bowl.
- With a fork, gently mix the eggs into the flour until it is crumbly and begins to form a dough. Turn it out onto a hard surface and begin kneading until a smooth, elastic dough is formed (add water, 1 teaspoon at a time, if dough seems dry).
- Wrap the pasta dough in plastic wrap and set aside, at room temperature, for 15 minutes.
- In a medium bowl, whisk together all of the ingredients for the filling until well combined.
- When the pasta dough has sat, cut it in half, keeping the half you are not using wrapped in plastic wrap.
- Roll out the dough as thin as possible (you should almost be able to see through it). If you are having a hard time getting the dough to roll thin, allow it sit, and then roll again. Repeat as needed using a dusting of flour to keep from sticking until desired thickness is reached.
- Using large cookie cutters or a circle cutter, cut shapes out of the rolled pasta dough. Fill each with about a tablespoon of the filling mixture (this will vary based on the size shapes you create). Place an additional cut out on top of the mixture and use a fork to crimp the sides together.
- Repeat, re-rolling the dough as needed and using the additional dough set aside.
- When ready to cook, bring a large pot of salted water to a gentle boil. Gently add completed raviolis and boil for 5-8 minutes. The raviolis will begin to float when they are almost done (around 3-5 minutes). Let them continue cooking at the surface for an additional 1-2 minutes.
- Strain and serve hot with additional Stonewall Kitchen Butternut Squash Pasta Sauce.