Ingredients
3 cups of flour
5 egg yolks
½ tsp salt
Enough water to make a smooth dough (if needed)
Preparation
1.Beat egg yolks and add with salt to mixing bowl of flour. Use hands and mix dough. Add water, if needed, to form a firm but sticky dough.
Knead for 10 minutes or until smooth and stretchy. Roll out ravioli sheets immediately or let dough rest 20 minutes allowing proteins to relax and make rolling easier.
Rest dough under mixing bowl or damp cloth.
Rolling Pasta Sheets
Once dough has rested, tear off a small fist-sized hunk. Flatten with rolling pin and roll. Dough will be sticky, so keep flour on hand.
Sprinkle flour on table and dough; roll firmly a few times. Then lift dough sheet off counter and flip it, adding flour onto counter and dough sheet as necessary. Use as little flour as possible but keep dough loose from counter.
Keep rolling and flipping until dough is paper thin.
Cutting and Filling Ravioli.
You can use a water glass as a mold (3-4 inches in diameter). Invert glass and press down on dough with top of the glass. Trace a knife point around the dough until you have cut out a circle. Repeat, cutting as many pasta circles as possible.
Take scraps cut from around glass mold and add back to (covered) dough ball for future rolling.
Filling Ravioli
In the center of each circle, place a teaspoon of filling. Use as much filling as you can and still be able to close ravioli.
Beat an egg and spread a little beaten egg around outside of pasta circle to seal into finished ravioli.
Fold pasta circle over the filling and press the top down into the bottom, crimping edge to fuse dough and form a seal. Work from one side to the other, squeezing air out.
Place finished ravioli on floured baking sheet and start rolling next ball of dough.
If making ahead, place baking sheet of finished ravioli (in one layer only) in the freezer. Once the ravioli have frozen solid, transfer to a container and freeze until ready to use. When ready, drop frozen ravioli into boiling water for 4 or 5 minutes.
