Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs, at room temperature
- 1 tbsp olive oil, optional
- 1/2 tsp salt
Instructions
- Measure the flour and salt onto a clean work surface or in a large bowl.
- Make a well in the center of the flour and crack the eggs into it. Add the olive oil if using.
- Whisk the eggs gently with a fork, drawing in a little flour from the edges until a shaggy dough forms.
- Use your hands to bring the dough together, kneading until it holds as a rough ball.
- Knead the dough for 8–10 minutes on a floured surface until smooth and elastic. Dust with more flour if sticky or wet your fingers if dry.
- Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes.
- Cut the dough into 2–4 pieces. Roll one piece at a time to about 1–2 mm thickness.
- Place small spoonfuls of filling on one sheet of dough and brush around each with water or beaten egg.
- Lay a second sheet of dough over the filling, press around each mound to remove air, and seal edges well.
- Cut individual ravioli, dust lightly with flour, and boil for 2–4 minutes until al dente.
Notes
Resting the dough makes it easier to roll. Store fresh dough in an airtight container for up to 2 days, or freeze uncooked ravioli for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian