Fresh Pasta Dough - Cheese Ravioli

Easy, peasy.  Seriously, it was so easy I was a little embarrassed. I made a cheese filling, but you could use ground beef or sausage, just make sure the meat is cooked first. Get sassy, puree some butternut squash and nutmeg, whatever floats your boat!

1 1/2 Cups all-purpose flour
3 eggs, 2 for dough, 1 for sealing the ravioli
1/4 tsp salt
1 to 2 tablespoons water

Filling:
1 Cup ricotta cheese
1/4 Cup grated Parmesan cheese
1/2 tsp basil
1/2 tsp oregano
salt & pepper to taste

1. In a food processor combine flour, 2 eggs lightly beaten and salt until smooth.  If it looks a little grainy and isn't forming a big ball, drizzle the water in while the machine is running.

2. Remove dough and form into a ball. Wrap in plastic wrap and let it rest for 30 minutes.

3. While dough is resting, make your filling. I just stirred the cheeses and seasonings together until well combined.

4.  Divide dough into 4 small balls.  On a well floured surface, roll out the first ball until nice and thin.  This is where it would help to have a pasta machine, but I don't so I did it with a rolling pin.

5.  Press dough into a ravioli tray and fill each well with a small dab of cheese.  Roll out another ball and lay across the tray.  Using a rolling pin, carefully press each row so that they seal and cut. 

****If you don't have a ravioli tray*****
5.  Beat 1 egg with 1 tablespoon of water.  Brush across your first rolled out sheet of dough. Place filling at 1 inch intervals.  Roll out 2nd sheet of dough and lay over the top of your filling. Using a knife, cut into strips, then into squares.  Use a fork to create crimped edges along each ravioli. This will help the edges seal and prevent leakage during cooking.

6.  Gently place ravioli in salted boiling water.  When the float to the top, they're done, about 2-4 minutes depending on how thin you rolled out your dough.

7. Top with your choice of sauce and serve!