Pasta
- 3 Large eggs
- 2 cups flour (all purpose works fine)
- 1 TBSP olive oil
- 1 tsp salt
Place flour in a blender bowl, make a well in the flour and add eggs, olive oil and salt. Mix ingredients until a dough begins to form. Add Hook attachment and knead for 10 minutes or until dough is smooth. (if dough is still sticky, add more flour 1 TBSP at a time)
Once dough is kneaded, cover bowl with plastic wrap and let rest for 30 minutes while making filling.
4-Cheese Filling
- 8 oz Ricotta Cheese
- 4 oz Cream Cheese (softened)
- 1/2 cup shredded Mozzarella
- 1/2 cup shredded Provolone
- 1 egg
- 1 1/2 tsp dried Parsley
- 1 TBSP red pepper flakes
- Garlic powder to taste (about 1 TBSP for me)
In a food processor, blitz Mozzarella, Provolone, Parsley, and red pepper flakes together. Pour into mixing bowl along with all other ingredients. Mix until well combined and smooth. Set aside
Assembly
Cut pasta dough into 4 even pieces. Using a pasta roller, roll out pasta into thin sheets. My pasta roller goes from 8 (thickest) to 1 (thinnest). Levels 1-2 would be my recommendation for my particular roller, but experiment and find a thickness you like. The thinner, the more delicate and soft the pasta will be. Allow pasta sheets to then dry for 10 minutes (by the time you finish your last pasta sheet from the roller, your first sheets will be ready to work with)
Using a small cookie scoop, add 1 scoop of filling to the sheet of pasta roughly every 3 inches. Gently Mist sheet and filling with water (using spray bottle) and place another sheet of pasta on top. Press layers together making sure to get all the way against filling area and remove any air pockets. Using a pasta stamp or pasta cutter, cut out raviolis. Place ravioli on cookie sheet and allow to dry for 10-15 minutes (while working with next pasta sheet).
Once all raviolis are finished, bring water to a boil and add a salt. Water should be salted enough to remind you of salty sea water. Cook ravioli for 3-4 minutes. Gently remove ravioli from boiling water once finished using a slotted spoon.
Top with your favorite pasta sauce!
