by Sarah Steimer
- 1 1/2 cups
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoons
- 1 yolk whisked with 1-2 tablespoons of water for egg wash
- 6 small balls of mozzarella, cut in half OR quarter-sized pieces of mozzarella cut from a larger ball if you cannot find the small mozzarella balls
- 12 cherry tomatoes (can pre-roast the tomatoes, but that is optional)
- 12 basil leaves
- pesto, for serving (need any ideas? Take a look back at our pesto guide!)
- balsamic vinegar, for serving
- shredded Parmesan, for serving
In the bowl of a food processor, fitted with the dough blade or an electric mixer, fitted with the dough hook, mix together the flour and salt. Add the eggs, one at a time and continue mixing. Drizzle in the olive oil. At this point the dough should begin to form into a ball. If this does not happen, add a little bit of water at a time until the dough begins to stick.
Once the dough has formed itself into a ball in the mixer, turn onto a floured surface and knead until the dough is elastic and smooth. Wrap with plastic wrap and let sit for at least a half hour.
When the dough is ready, separate it into about three even and rectangular pieces, flattening each with your hands. Feed the dough through a pasta machine about two or three times at its widest setting. Continue to move up the settings until the dough is rolled through as thin as possible. Cut out the ravioli shapes using a cookie cutter or a drinking glass. Continue will the rest of the dough until you have 24 pieces of ravioli.
Place the pieces in sets of twos, making 12 pairs. Brush one side of one piece of dough with the egg wash. Arrange one half of the mozzarella ball, a cherry tomato and a basil leaf on the egg-washed side of the dough. Cover with another piece of dough and press closed using the tongs of a fork. Flip and press with the fork on the other side as well. Continue this until you have 12 filled raviolis.
Bring a large pot of salted water to a boil on the stove. Place about six of the raviolis in the water and let cook for about 10-12 minutes. Remove the ravioli with a slotted spoon and cook the remaining pieces.
Serve with pesto, balsamic vinegar and shredded Parmesan.
Makes 12 pieces of ravioli, which serves 3-4.
Pasta recipe from: Tyler Florence via the Food Network
Filling recipe from: Proud Italian Cook