Total Time
1hr
Prep 45 mins
Cook 15 mins

Fresh Pasta Sheets

Ingredients Nutrition

Directions

  1. Making fresh pasta is an art, so don't be discouraged. Place all but 1/4 cup flour into a large food processor. Beat eggs, oil, salt and 1/2 cup warm water together. Add this mixture to flour gradually. Add more water if needed. The dough should be malleable enough to knead but your fingers should pull away clean.
  2. Transfer from food processor to a marble or wood surface. Dust with flour and begin to knead until you have worked out all lumps and have a smooth pliable dough. Let stand for a few hours before rolling out.
  3. Making the Ravioli
  4. Roll out pasta using a hand crank pasta roller until you reach setting 1.5 (between 1/8 to 1/16 inch). Coat pasta with the egg yolk mixture. Add 1 tablespoon of filling for each ravioli and seal with top layer.
  5. Boil the ravioli in salted water. When the ravioli float to the top, they're ready. Add to the sage brown butter. Garnish with pecorino Romano.

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