Making your own fresh pasta isn't something to master in one go. It takes time and practice. But once you get it right, you'll be hooked. This is the basic fresh pasta dough, and you can make any kind of pasta out of it. We are making ricotta ravioli this time with some all-time favorite, super simple tomato sauce.
Serves 4 (generously)
FOR THE PASTA DOUGH
400gr AP flour 4 large eggs 1 tbsp olive oil pinch of salt
Using your stand mixer with the hook attachment- kneading tool-, blend everything well till the dough is smooth and elastic. Wrap the dough in plastic and let it rest for no less than 30 mins.
Cut the dough in halves and then quarters. Rewrap the rest and set aside.
Use your hands, flat out one piece, and then roll it in your pasta maker machine until it is paper-thin.
Let the sheet dry on parchment paper
Repeat with the rest of the dough.
2 tbs olive oil
Salt & pepper
Blend everything together in a bowl and set aside
MAKING THE RAVIOLI
Take one sheet of pasta and dollop 1/2 tsp of filling about 3 cm apart. Make sure you do this at the edge of the pasta sheet.
Brush some water around the filling. This will be your glue.
Fold over the pasta sheet. Press edges closed with your fingers.
Using a ravioli "stamp" tool, a pizza roller or a knife, cut the ravioli and set aside on a floured surface.
Repeat with the rest remaining pasta sheets.
4 tbsp homemade tomato paste
4 cloves of garlic
Olive oil (lots of it)
Fresh basil leaves
Salt & pepper
In a large saucepan, heat the olive oil
Saute the garlic in low heat
Add the tomato paste. Stir everything well.
Add salt & pepper and some more water if needed.
Add the basil leaves and cook for 5 minutes.
ASSEMBLE THE DISH
Cook ravioli in boiling staled water for 2-3 minutes. When ready, add them in the tomato saucepan and stir well. Serve with freshly grounded pepper and grated parmesan.