Cheese Ravioli

Ingredients

Steps

1. 1

   On a smooth, clean work surface, place the flour in a mound. Using the back of a rounded bowl or large spoon, create a well in the center large enough for the wet ingredients; the well should be wider than it is tall, with enough flour at the edges to support the wet ingredients while mixing. Add the olive oil and salt, and crack the eggs into the well.

2. 2

   Using a fork, slowly beat the egg mixture, gradually incorporating flour from the inside of the well and being careful not to break the wall. Once the egg mixture is thickened and pale yellow, break the well and mix in all of the flour.

3. 3

   Using a bench scraper or floured hands, scoop and fold the mixture together until a dough forms. Knead by hand until smooth and the dough springs back when poked, about 10 to 15 minutes. It will start out stiff and soften as you knead.

4. 4

   Wrap the dough tightly in plastic wrap and rest at room temperature for at least 1 hour and up to 3 hours.

5. 5

   In a small bowl, stir together the cheeses, nutmeg, salt, and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.

6. 6

   Line a baking sheet with parchment paper and lightly dust it with semolina flour.

7. 7

   Divide the dough into 4 equal pieces and loosely cover with plastic wrap. Remove one piece, press it into a rectangle about 1/4 inch thick, and sprinkle with semolina flour.

8. 8

   With the pasta rollers on their widest setting (#1 on a KitchenAid), pass the dough through. Fold the dough in half and pass it through again. Repeat this process once more.

9. 9

   Pass the dough through the widest setting 2 more times without folding, making sure the dough is the width of the rollers.

10. 10

    Adjust the rollers to the next widest setting (#2 on a KitchenAid). Sprinkle the dough with semolina flour and pass it through twice.

11. 11

    Adjust the rollers to the next widest setting and pass the dough through twice. Continue this process until the rollers are on their thinnest setting (#8 on a KitchenAid).

12. 12

    Sprinkle the pasta sheet with semolina flour and gently fold it to fit the prepared sheet tray. Cover with a tea towel to keep it from drying out.

13. 13

    Repeat the rolling process with the remaining 3 pieces of dough.

14. 14

    On a clean work surface, lay 1 pasta sheet lengthwise. Place another sheet directly above it so the two are parallel. Trim any uneven edges so the sheets match, then brush excess semolina flour off both sheets.

15. 15

    On the first pasta sheet, pipe 2 rows of filling in roughly 1 1/2-teaspoon mounds spaced about 1 1/2 inches apart, leaving at least a 1/2-inch border around the edges.

16. 16

    Brush the second pasta sheet lightly with water. Immediately lay it watered-side down on top of the first sheet. Carefully press to seal around each mound of filling, pushing out as much air as possible, since air bubbles can cause the ravioli to break when boiled.

17. 17

    Using a pastry cutter or knife, trim the outside edges of the pasta sheet, then cut lengthwise between the two rows of filling and vertically to separate individual ravioli. Place them on the prepared baking sheet and sprinkle with semolina flour. Repeat the filling, sealing, and cutting steps with the remaining pasta sheets. Let the ravioli rest uncovered to dry slightly, about 15 to 20 minutes, before boiling.

18. 18

    Bring a large pot of water to a boil and salt it heavily. Reduce the heat to medium.

19. 19

    Working in two batches, carefully drop the ravioli into the water. Simmer for 3 to 4 minutes, stirring gently and occasionally. Remove with a slotted spoon and place immediately into your desired sauce. Serve right away.