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The Perfect Pasta
Prep Time:
0 minutes
Cook Time:
10 minutes
4 servings

4 eggs (one per serving)

1 Tbsp. extra virgin olive oil

1 large pinch salt

1 large pinch fresh cracked pepper

1 c. all-purpose flour


Add 4 eggs, the olive oil, salt and pepper to a food processor with th
e blade attachment in it and pulse a few times to combine.
Add 1/2 c. flour to the processor and pulse until well mixed, test for
the stickiness of the pasta. Gradually keep adding flour (about 1/4 c
. more) to the processor and pulse until well mixed and the pasta is n
o longer sticky. You should start to see a small dough ball form in th
e processor. Remove dough and form into a ball.
Using a pasta machine, roll out the dough to flat sheets, dusting with
flour to help flatten and use as desired.
To make a quick-filled pasta: dollop 1 Tbsp. of ricotta per ravioli on
a sheet of pasta. Brush the edges of pasta sheet with water, fold she
et over the ricotta and seal. Cut a circle around each dollop using th
e rim of a glass. Shape the ravioli around your finger and boil in wat
er for 2 minutes. Melt sage leaves in butter for the sauce. Add salt a
nd pepper. Garnish with lemon zest.

Nutritional Information

No Nutritional Information Available


Chef Fabio Viviani