Homemade Ravioli

Fresh Egg Pasta
2 cups all purpose flour, plus extra as needed
3 large eggs, beaten
water

Directions:
1. Pulse the flour a few times in a food processor to aerate. Add the eggs and process until dough forms a rough ball, about 30 seconds.
2. If the dough resembles small pebbles, add water, 1/2 teaspoon at a time. If the dough sticks to the sides of the work bowl, add flour, 1 tbsp at a time, and process until the dough forms a rough ball.
3. Turn out the dough ball and any small bits onto a clean counter. Knead the dough by hand until it is smooth, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes (or up to 2 hours) before rolling.

Simple Homemade Cheese Ravioli

1 cup ricotta cheese
1 ounce Parmesan cheese, grated 1/2 cup
2 ounces mozzarella, shredded (1/2 cup)
1 large egg yolk
2 tbsp minced fresh parsley, basil, chives, or sage
Salt and Pepper

1. Mix together the ricotta, Parmesan, mozzarella, egg yolk, parsley, 1/2 tsp salt, and 1/8 tsp pepper.
2. Roll out the pasta dough into 4-inch wide sheets. Cover with a damp cloth to prevent them from drying out.
3. Working with a sheet of pasta at a time, place a generous 1 tsp dollops of the ricotta filling about 1 inch from the bottom of the pasta sheet. Leave 1 1/4 inches between each dollop of filling and leave 1 1/4 inches at the end of the pasta sheet.
4. Fold the pasta over the filling, lining p edges of the pasta sheet. Press the layers of dough together securely around each dollop of filling to seal. Use a fluted pastry wheel to cut the ravioli apart and trim the edges. Transfer the finished ravioli to a baking sheet dusted liberally with flour. Repeat with the remaining pasta sheets and filling.
5. Bring water to a boil in a large pt. Add 1 tbsp salt and half of the ravioli, Cook, stirring often, until the ravioli are tender, about 4 minutes.