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Each batch of dough should make about 70 ravioli.
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2
Of course, it depends on the size of ravioli you are making.
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Ours were 2.5 inches square.
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Measure out 1.5 pounds of flour using a kitchen scale.
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Add the flour to a large bowl.
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Whisk the eggs.
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Make a well in the flour.
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Into the well add the eggs and the olive oil.
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Start to knead the dough.
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Add a little water until you reach the desired consistency.
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Keep kneading the dough with your hands.
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12
Grab a handful of dough and put it through a pasta roller.
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It will probably come out with holes in it.
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Fold the dough and put it through again.
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Adjust the roller to make the dough thinner.
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Put it through again.
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You should have long, thin pasta with no holes.
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Lay it on the ravioli form.
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Put the top form over the dough to make pockets.
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Fill each pocket with your filling of choice.
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We did some with ricotta cheese and some with meat.
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Place another piece of dough down on top of the filling.
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Roll over it with a rolling pin.
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Remove the ravioli from the form and crimp the edges with a fork so you dont lose any filling while it cooks.
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Let the ravioli sit out long enough for them to dry out.
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Fill a large pot with water and salt generously.
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Bring to a boil and add the ravioli.
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Let them cook for around 5 minutes.
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Drain the ravioli and coat them with your favorite red sauce.
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30
Serve extra red sauce on the side.
