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1
For the dough: Sift flour.
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2
Place into the bowl of a large capacity food processor fitted with a mixing blade.
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3
Add remaining ingredients while blade is running.
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4
Run processor until dough forms a ball (2-3 minutes), adding more flour if dough is sticky.
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5
(You could also use a bread machine for the kneading process only, or a dough mixer.)
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6
Cover and set aside 10-15 minutes, while you mix the filling and prepare for assembly.
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7
For the filling: Mix all ingredients in a bowl until smooth.
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8
Using a pasta machine, process dough according to manufacturer's instructions, running dough through the widest setting 2-3 times, and proceeding through each setting through #6.
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9
Lightly dust with flour and layer between clean towels to prevent sticking and crusting.
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10
Brush off all flour before forming ravioli in batches.
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11
Using a ravioli attachment for your pasta machine or ravioli form, follow manufacturer's instructions for forming ravioli.
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12
Do not overfill -- a little filling may escape the pocket seal, and that's okay, but too much will weaken the seal and make a huge mess when you cook.
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13
As ravioli are formed, separate and let sit for 5-10 minutes on a lightly floured plate or tray while you make more ravioli.
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14
Place ravioli in a single layer on a tray in the freezer to flash freeze for at least one hour, in multiple trays lined with parchment paper (a must so they don't stick), as you make more ravioli.
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15
As each tray-full is frozen, remove from tray and place into a large freezer bag.
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16
Do not vacuum seal.
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17
To cook, bring a large pot of water to mild boil.
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18
Place up to 10 ravioli in the water at a time, and stir very gently.
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19
Ravioli are done when they float, in about 2-3 minutes.
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20
Remove ravioli with a slotted spoon or spider web, and allow water to cling to them.
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21
Place in a bowl and cover with a towel to keep warm.
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22
Do not place in the oven.
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23
Continue with batches of ravioli until the desired amount are cooked; keep in freezer until ready to cook.
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24
Drain ravioli and serve immediately.
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25
If a ravioli pops while cooking, it will mess the water.
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26
After that batch is done cooking, empty the pot and clean it out, and start with clean water.
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27
If ravioli stick while cooking, do not try to separate, or they may tear open.
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28
Serve with a rich tomato sauce, a cream sauce, or simple garlic olive oil, if desired.
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29
Top with freshly grated Parmesan, if desired.
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30
Enjoy!
