Ravioli Amore

Pasta Dough

2 cups (400g) 00 flour

1/2 teaspoon salt

4 eggs, room temperature

1 tablespoon olive oil

Dough can be kneaded by hand or with a stand mixer fitted with a hook attachment

1. mix flour with salt. Add eggs and olive oil and knead until you have a smooth elastic dough (5-8 minutes). Should the dough be too dry, add water teaspoon by teaspoon

2. wrap dough in plastic foil and allow to rest for 30 minutes at room temperature

3. separate the dough in 4 pieces. Using a pasta machine, roll out dough at the biggest setting 2-3 times, and then gradually adjust your machine to make your dough thinner until you have reached the desired thickness 

4. place pasta sheets on a floured surface 

Filling

1 cup (220g) ricotta cheese

1/2 cup (120g) mascarpone

1/2 cup (45g) freshly grated parmesan cheese

1/2 to 1 teaspoon salt

freshly grated pepper to taste

1. mix all ingredients and refrigerate until use

Assembling

1. depending on how wide your pasta sheets are, you can either:

 - place 1-2 teaspoons of filling on pasta sheet and then fold over the sheet to cover the filling. Cut with a ravioli cutter

- place 1-2 teaspoons of filling on one pasta sheet, cover with another pasta sheet and cut with a ravioli cutter

Dry on a kitchen towel 30 minutes and up to 2 hours. Cook in salted boiling water for 3 minutes or more, depending on the thickness