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1
On a clean surface, form a volcano with a deep crater on you countertop. Make sure your sides are sturdy.
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2
In a small bowl, wisk together 2 eggs, 1 teaspoon salt, water, oil and nutmeg.
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3
Slowly pour egg mix into the crater. It is ok if it does not all fit at first.
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4
With a fork, gently stir the egg in the flour and begin collapsing the volcano into itself. Add the rest of the egg.
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5
Once you have a firm, slightly sticky dough, remove it from the flour and kneed for 3-5 minutes.
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6
Cover in a bowl and refridgerate for one hour.
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7
Saute your red pepper, artichoke hearts and 2 cloved of garlic.
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8
Mix vegetables, 1 egg and salt and pepper with ricotta cheese. Refridgerate 30 minutes.
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9
Once your dough has chilled for an hour, divide it into 2 pieces and roll it out. This can either be done with a pasta machine - up to setting 5 - or by hand with a rolling pin until it is about an eighth of an inch.
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10
If you have a ravioli press, place one layer over and press with the mold. If you do not, take either a round cookie cutter or a small glass and cut out circles.
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11
Wisk an egg and brush it over the edges of your ravioli. This will help the dough stick together.
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12
Spoon your filling onto the dough. It goes in the pocket if you have a press, or in the center of the circles you cut out.
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13
Place the top layer of dough over the bottom of your ravioli.
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14
If you are using a press, roll a rolling pin over the press until the dough is cut. If you are making ravioli by hand, seal the edges by pinching the circles all the way around.
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15
Cook in boiling salted water until they float.
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16
Melt 3 tablespoons of butter in a skillet.
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17
Add ravioli to the skillet.
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18
When the ravioli begin to get some color, add 2 cloves of garlic,red onion and spinach and baby arugula.
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19
Cook until ravioli have a nice golden-brown color and vegetables are to your liking.
