Chef Fabio Viviani
4eggs (one per serving),
1Tbsp.extra virgin olive oil,
1largepinch fresh cracked pepper,
1Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.
2Add 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 no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.
3Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.
4To 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 sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil 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