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 the blade attachment i
n 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 t
he pasta. Gradually keep adding flour (about 1/4 c. more) to the processor and pulse until
well mixed and the pasta is no longer sticky. You should start to see a small dough ball
form in the processor. Remove dough and form into a ball.
Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatt
en and use as desired.
To make a quick-filled pasta: dollop 1 Tbsp. of ricotta per ravioli on a sheet of pasta. B
rush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circ
le around each dollop using the rim of a glass. Shape the ravioli around your finger and b
oil in water for 2 minutes. Melt sage leaves in butter for the sauce. Add salt and pepper.
Garnish with lemon zest.
No Nutritional Information Available
Chef Fabio Viviani