Homemade Egg Pasta for Ravioli

Homemade Egg Pasta for Ravioli
Recipe type: entrees
  • 1½ cups all-purpose flour
  • 2 extra-large eggs, lightly beaten
  1. Carefully measure the flour and put it in the work bowl of a food processor.
  2. Break the eggs into the bowl.
  3. Run the processor until the dough balls up and cleans the sides of the work bowl.
  4. This will make a 1-pound ball of dough, or enough pasta, when sheeted to make 22 ravioli, each about 2 inches square.
  5. Once you have made your pasta sheets, spoon the filling onto one sheet of the dough in heaping teaspoonfuls about 1 inch from the edge and spacing the centers of the filling mounds about 2 inches apart.
  6. Moisten the dough around the mounds lightly with water.
  7. Drape another sheet of dough over the mounds of filling.
  8. Cut and seal three sides of each ravioli by pressing down on the dough with your fingers, forcing out any air through the open end of the dough.
  9. Press and seal the fourth side.
  10. Ravioli are now ready for freezing or cooking to order.