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# Introduction

The choice for ravioli is very limited in supermarket:

• Ham + goat cheese
• Mushroom
• Pesto
• 4 Cheeses

And that’s almost all.

I wanted a pasta machine, first because it helps you to make your own linguine at home, but also because it’s helpfull for making ravioli without spending 1 hour rolling the dough.

You can check the previous article which is about the money saved when making pasta yourself.

# Step-by-Step

## Ingredients

For 3-4 persons:

For the dough:

• 3 eggs
• weight of eggs x 2 of flour, which is approximatively 300g
• salt

For the pesto filling:

• 250g of ricotta
• 100g of pesto
• black peper

Note: If you want to change the recipe, the amount of filling must be similar in weight to the dough, so around 300g-400g

## Making the Dough

You just have to mix all the ingredients together. It is recommended to use a robot / kneader (here a Thermomix).

Before:

After:

Then, make a ball.

When mixing the ingredients, the robot can heat the temperature of the dough. When hot (this is not that “hot”, max 40°C), it is more difficult to manipulate and tends to stick. It is recommended in that case to wait for 30 minutes. To avoid drying, use cellophane to cover the dough.

## Prepare the Filling

During the waiting time, prepare the filling. Mix in a bowl the different ingredients.

## Make the Ravioli

This is the fun part.

Install the machine. Here, I have an Atlas Mercato machine, an Italian brand.

I divided my ball of pasta in two, and shape them into rolls.

Before putting it in the machine, I flatten it by hand.

The thickness of the dough can be adjusted on the machine. I do a first move on the machine with thichkness parameter at 0, then parameter at 4.

First move:

If we compare to the original roll, look at the difference. The flatten dough is two times larger:

It is easier to cut in two the dough to make the second move:

Second move:

This is effortless, and done very quickly.

## Fillin the Ravioli

Put flour on you table to avoid the dough to stick (but do not put flour on the top of the dough !).

Put a tea spoon of filling regularly spaced on the dough on the first half.

Then, close the ravioli by putting the other half of dough on it.

There is no need to use water or eggs to seal the top and bottom piece of dough. If you did not flour top of the dough, the sealing must be fine. Just press on the extremity.

Then, cut the ravioli, and put them in a floured plate before cooking them.

## Cooking

Boil salted water.

Then, depending on the size of your pan, put a dozen of ravioli for 6-7 minutes (this time depend on the thickness of your ravioli).

Cover the water to avoid loosing energy.

Then, remove from water the ravioli one by one, and let them dry for a few minutes (cover them to avoid them to cool down).

Add a sauce if you wish and enjoy !

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