Name: Fresh Ravioli Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 eggs; 15 ml (1 tbsp) olive oil; 30 ml (2 tbsp) water; 560 ml (2 ¼ cups) unbleached all-purpose flour

Ingredients

3 eggs
15 ml (1 tbsp) olive oil
30 ml (2 tbsp) water
560 ml (2 ¼ cups) unbleached all-purpose flour

Preparation

In a bowl, combine the eggs, oil and water. Set aside.
In a food processor fitted with the S-shaped metal blade, add the flour. With the motor running, add the egg mixture. Process for 30 seconds. The dough should not form into a ball, but remain lumpy. If the dough forms into a sticky ball, add flour, 15 ml (1 tbsp) at a time until it breaks in large lumps. If, on the contrary, it is too dry, add 15 ml (1 tbsp) water, or as needed.
Place on a work surface and press the pieces together. Knead for about 1 minute or until smooth. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.

Note from Ricardo

This recipe can be used to make other types of pasta, such as spaghetti, fettuccine or other stuffed pasta.

Fresh Ravioli Dough

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note