The Perfect Pasta

Prep Time:
0 minutes
Cook Time:
10 minutes
4 servings

Chef Fabio Viviani


4eggs (one per serving),

1Tbsp.extra virgin olive oil,

1largepinch salt,

1largepinch fresh cracked pepper,

1c.all-purpose flour,


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.

Nutritional Information

No Nutritional Information Available

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