From the kitchen of Stephanie Knewasser.   Make
sure you have hours to spend, as this process is
rather time consuming.  What I do with extra filling:
combine it with cooked ziti and spaghetti sauce.  Put it
in an oven proof dish.  Top with shredded mozzarella.  
Bake covered @ 350 for 45 minutes or until warmed
through.
Ravioli Filling:
1 c ricotta
1 Tbsp beaten egg
(use remainder for brushing
dough)
1 Tbsp romano cheese
1 tsp sugar
Combine filling ingredients in a bowl.  Set aside.

Ravioli Dough:
1 1/2 c flour
1 Tbsp olive oil
2 eggs
You can mix the dough by hand, but I use a food
processor.
If it's too dry add a little water.
Once most of it is incorporated, knead on a lightly
floured surface.  Wrap in plastic wrap (or it will dry
out) & set on counter to rest for at least 30 minutes.

Working with a small chunk of dough at a time, roll
dough as thin as possible with a rolling pin.
Put a small spoonful (about a tsp) of filling for each
ravioli. Leave a space equivalent to 2 fingers between
each dab of fillling.  Brush
beaten egg around the
filling (this will help the dough seal). Fold/ place
another sheet of dough over filling.  Use fingers to
seal, removing as much air as possible. Cut into
raviolis.  If there is excess pasta, simply trim it & re-roll.

Place ravioli on cookie sheets lined with wax paper.
Bring a large pot of salted water to a boil.  Add ravioli.

Cook for 10 minutes.

The ravioli will begin to float.  I worry that the exposed
parts aren't getting cooked, so I use a large spoon to
gently push them back under the water/ flip them over.

To freeze ravioli place cookie sheets of ravioli in
freezer.  When raviolis are firm, toss in a freezer bag.
When you are ready to cook them there is no need to
thaw.  May need to cook a minute or two longer.
"Oh. I really wish I could,
but I don't want to."
Ravioli, step by step.
1. Pulse dough in food processor until crumbly.
2. Knead into a ball.  Cover in plastic wrap.  Rest.  
3. Put 1 tsp dabs of filling 2 finger widths apart across rolled dough.
4. Brush reserved beaten egg between filling.
5. Cover filling with dough.  Seal, squeezing out as much air as possible.
6. Cut into individual ravioli.  Re-roll scraps.
7. My ravioli are a little over 2 inches each.
8. Place ravioli on wax paper lined cookie sheet. Dust each with flour so it
won't stick. Ready to cook or freeze for later use.
9. Cooked & tossed with sauce.  To take it a step further, top with shredded
mozzarella and bake until the cheese melts.
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