Pasta Dough for Ravioli

Filed under Pasta

Tyler Florence's master recipe. Without a mixer, make a well in the flour on the counter and draw it into the eggs and oil with a fork.

Ingredients

  • 2 cup Flour, all-purpose, plus more for dusting
  • 1 tsp Salt
  • 4 Egg, large - 3 for the dough, 1 for egg wash
  • 2 tbsp Olive oil, extra-virgin, divided
  • Cornmeal, for dusting

Directions

  1. In a mixer with a dough hook, combine the flour and salt. Add 3 eggs one at a time, drizzle in 1 tablespoon oil and mix until it forms a ball.
  2. Knead and fold on a floured surface until elastic and smooth, about 10 minutes. Brush with the remaining oil, wrap and rest about 30 minutes.
  3. Cut the dough in half, keeping one piece covered. Flatten into a rectangle and roll through a pasta machine 2 or 3 times at the widest setting, stretching it as it comes out. Tighten the setting step by step to the narrowest, until paper-thin (you can see your hand through it).
  4. Beat the last egg with 1 tablespoon water. Brush the sheet, drop tablespoons of filling on half of it 2 inches apart and fold the other half over. Press out air pockets, cut into squares and crimp the edges with a fork.
  5. Dust the ravioli and a sheet pan with cornmeal and let dry slightly. Cook in plenty of boiling salted water 4 minutes (they float when ready), without crowding. Lift out and toss in your sauce.