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Name: Homemade Pasta or Ravioli
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 whole Eggs room temperature; 1 Tablespoon Extra virgin olive oil; Salt large pinch; Pepper, cracked large pinch(optional); 1 cup Flour; 1/4 cup Semolina Flour Optional, can make too gritty; 1/2 cup Ricotta Cheese (for Ravioli); 1/4 stick Butter (for Ravioli butter/sage sauce); 2 sprigs Sage (for Ravioli butter/sage sauce); 1 whole Lemon (for Ravioli butter/sage sauce); 1/2 cup Fresh Parmesan Cheese to taste

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INGREDIENTS

4 whole Eggs ; room temperature
1 Tablespoon Extra virgin olive oil
Salt ; large pinch
Pepper, cracked ; large pinch(optional)
1 cup Flour
1/4 cup Semolina Flour ; Optional, can make too gritty
1/2 cup Ricotta Cheese ; (for Ravioli)
1/4 stick Butter ; (for Ravioli butter/sage sauce)
2 sprigs Sage ; (for Ravioli butter/sage sauce)
1 whole Lemon ; (for Ravioli butter/sage sauce)
1/2 cup Fresh Parmesan Cheese ; to taste

Servings

INSTRUCTIONS

Don't salt the water if making ravioli. Fresh pasta cooks very quickly. Make sure water is at a full boil

Estimated Cook time: 10 Minutes Yield: 4 servings

For the pasta:

4 eggs (one per serving)

1 Tbsp. extra virgin olive oil

1 large pinch salt

1 large pinch fresh cracked pepper (optional I don't like pepper)

1 cup all-purpose flour

1/4 cup Semolina flour (optional can make too gritty, try grinding finer before adding)

For the ravioli in a browned sage sauce:

½ Cup Ricotta

¼ stick of butter

2 sprigs fresh sage

lemon zest

Method:

Add the olive oil, 4 eggs, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.

Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour ,about ¼ cup more a heaping tablespoon at a time, to the processor and pulse until well mixed and the pasta is no longer sticky. As soon as you see a small dough ball form in the processor. Remove dough and form into a ball.

Let the dough rest, a few minutes (10 if you have time). Quarter the dough, Using a pasta machine, roll out the dough to flat sheets, start with widest setting and lower each time through. dusting with flour to help flatten and use as desired.

To make a quick-filled pasta: dollop 1 Tablespoon 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 ball jar or glass. Shape the ravioli around your middle finger and boil in water for 2 minutes, or until a few of the raviolis rise to the top

For the sauce, melt sage leaves in butter, med heat until brown. Make sure you add a little of the pasta water to the butter sauce. The starch in the pasta water thickens the sauce and helps it adhere to the pasta. Add salt and pepper. Garnish with lemon zest.

Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic. Freezes well.

NOTES

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Homemade Pasta or Ravioli

4 whole Eggs room temperature
1 Tablespoon Extra virgin olive oil 
  Salt  large pinch
  Pepper, cracked large pinch(optional)
1 cup Flour 
1/4 cup Semolina Flour Optional, can make too gritty
1/2 cup Ricotta Cheese (for Ravioli)
1/4 stick Butter (for Ravioli butter/sage sauce)
2 sprigs Sage (for Ravioli butter/sage sauce)
1 whole Lemon (for Ravioli butter/sage sauce)
1/2 cup Fresh Parmesan Cheese to taste

Don't salt the water if making ravioli. Fresh pasta cooks very quickly.  Make sure water is at a full boil
Estimated Cook time: 10 Minutes Yield: 4 servings
For the pasta:
4 eggs (one per serving)
1 Tbsp. extra virgin olive oil
1 large pinch salt
1 large pinch fresh cracked pepper (optional I don't like pepper)
1 cup all-purpose flour
1/4 cup Semolina flour (optional can make too gritty, try grinding finer before adding)

For the ravioli in a browned sage sauce:
½ Cup Ricotta
¼ stick of butter
2 sprigs fresh sage
lemon zest

Method:
Add the olive oil, 4 eggs, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine. 
Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour ,about ¼ cup more a heaping tablespoon at a time, to the processor and pulse until well mixed and the pasta is no longer sticky. As soon as you see a small dough ball form in the processor. Remove dough and form into a ball.
Let the dough rest, a few minutes (10 if you have time).  Quarter the dough, Using a pasta machine, roll out the dough to flat sheets, start with widest setting and lower each time through. dusting with flour to help flatten and use as desired.
To make a quick-filled pasta: dollop 1 Tablespoon 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  ball jar or glass. Shape the ravioli around your middle finger and boil in water for 2 minutes, or until a few of the raviolis rise to the top
For the sauce, melt sage leaves in butter, med heat until brown. Make sure you add a little of the pasta water to the butter sauce.  The starch in the pasta water thickens the sauce and helps it adhere to the pasta.   Add salt and pepper. Garnish with lemon zest.
Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic. Freezes well.

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 4 Servings

Calories: 500
Calories from Fat: 216 (43%)

Amt Per Serving		% DV

	Total Fat 24g	32 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 2.2g
Cholesterol 458.7mg		141 %
Sodium 372.2mg		13 %
Potassium 305.8mg		8 %
Total Carbohydrate 45.2g		13 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 41.9g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 500

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