For the pasta
1.5 cups of semolina flour
1.5 cups of ‘00’ flour
4 large eggs
3 teaspoons olive oil
1/2 teaspoon salt
For the Ravioli
2 cups of Homemade marinara sauce
2 Tbs of salt
1 Tbs of fresh basil
For the filling;
1lb of Italian sausages, casings removed
3 Tbs of curly or flat leaves parsley
6oz of frozen chopped spinach (thaw and squeezed to remove water.
15oz of Ricotta Cheese
3 Tbs of parmesan cheese
Garlic powder & onion powder 1tsp of each
Mix the dough:
Heap the flour into a pile on the countertop. Create a large well or crater in the center, big enough to hold the eggs and olive oil like bowl. Place the eggs, yolk, olive oil and salt into the well.
Use a fork to whisk together the eggs and oil.
Continue whisking the eggs, but begin pulling in bits of flour from inside the well. Use a stirring motion and go slowly to avoid any eggs breaking through the bowl of flour.
Continue like this until the dough starts to come together and the eggs have been incorporated. The dough will be damp in and chunky in some parts and loose in others, and the mixture will still be quite floury. That’s ok.
Use your hands or a bench scraper to continue bringing the dough together. I scoop the damp and crumbled dough up with my bench scraper and cut it into the rest of the dough.
Knead the dough:
When the dough looks relatively cohesive, but still a bit scraggly, form it into a ball, and knead for 10 minutes against the counter. The dough will be rough at first, but it should begin to tighten up and smooth out as you continue kneading.
If the dough sticks to your hands, dust the countertop with a little more flour. In the end you should have a soft, elastic dough that feels smooth like a baby’s bottom, and isn’t sticky.
Wrap the dough with plastic wrap and let it rest on your counter to rest for an hour:
Roll out the pasta:
When the dough has finished resting, shape it into a fat log and cut it into 4 equal sections. Leave one section out and rewrap the others.
Flour your counter well, and use your rolling pin to roll out the dough into a long strip. With each pass as you roll, lift the dough up, re-dust the counter beneath, and flip it over. When you’re finished, you should have a long, thin piece of dough It should be just about paper thin, but strong enough to be lifted off of the countertop
Dust the roll of dough with more flour.
Cut the roll into long rectangles at least 2
For the filling
In an non stick skillet over medium high heat, brake down the sausage with a fork or wooden spoon . Wait until its brown and remove from heat. Set aside.
In a bowl mix ricotta cheese, parsley, parmesan cheese, spinach and spices. Once everything is blended add sausage and mix well.
Dry & fill raviolis
Using a piping bag place about 2 Tbs of filling across you pasta rectangle with 1” or so from each other.
Using fingers wet the pasta all around the edges and in between meat filling
Cover with the second rectangle and press firmly the edges and between filling. Using a wheel pizza cutter cut in between each filling so you will have 7-8 squares. Secure around each each one with a fork and let the ravioli squares rest on a plate or plater.
Continue rolling out,cutting & filling the rest of the pasta.
Cook the Raviolis:
Bring a pot of water to a boil. Add the salt, Add the raviolis carefully, cook for 4 to 5 minutes, until chewy and al dente.
Serve with the marinara sauce and your choice of protein. Enjoy!!