Ingredients:
Instructions:
Combine the flour and salt on a flat work surface. Shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Begin mixing the eggs with the flour with one hand; use your other hand to keep the flour mound steady. Knead the dough until smooth, for about 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Leave to rest for a 30 minutes. While the dough is resting, you can prepare the filling. In a food processor combine all the ingredients for the filling, mix until smooth. Roll out the pasta dough into thin sheets no thicker than a nickel. Lay a strip of the thin dough over over ravioli press
to make the little pockets. Fill the pockets with a teaspoon of filling and cover with the top sheet of pasta. Then, just roll over the top with your rolling pin and your ravioli will be perfectly cut. Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well. For the sauce melt butter in a small saucepan, add flour and fry it stirring, until golden brown. Then add milk, Parmesan , salt and pepper to taste. Stir constantly until the sauce become uniform. Immediately serve with a hot ravioli.
Wow, these look great. Certainly worth trying at home.
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