Ravioli From Scratch

Great because then you fill with whatever you like! Plus, it's really not hard.

YOU NEED:

• 3 cups (375 g) all-purpose flour
• 1/2 tsp. salt
• 2 eggs
• 1/4 cup (50 ml / 3½ tbs.) olive oil
• 1/2 cup (120 ml / 8 tbs.) water
• Extra flour on hand for dusting

METHOD:

• Crack eggs into a large mixing bowl and beat them with a fork. Add the water, oil, and salt. Mix together.
• Add 1 cup flour to the bowl. Use a fork to mix the flour with the eggs, water, oil, and salt. Repeat with the rest of the flour. Mix until a smooth dough is formed.
• Clear and clean off a large work surface and dust it with flour. 
• Take the dough out of the mixing bowl, shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic-y. 
• Dust a rolling pin with flour. Roll out the dough until it is about 1/8 inch thick. 
• Cut shapes with either a cookie cutter, jar lid, or cut into squares. 
• If you're not using the dough, you can freezer leftovers. 
• Fill with filling, about a tablespoon depending on the size, dab edges with egg or water and seal shut with a fork. either fold over or fold in half. 
• Boil ravioli for 5 or 6 minutes, they're done when they float! 

EASY, no?