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1
If you choose to make your own pasta dough (which I recommend), this recipe requires a pasta maker.
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For the pasta dough: Mix the flour and the eggs together.
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Knead the mixture for 5 minutes.
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Pack the dough in some cling film and leave in the refrigerator for 20 minutes.
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Then cut the chilled dough into 100 gram sized pieces.
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Take one of the pieces and run it through #1 of the pasta maker, then fold it in two and run it again through #1.
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Repeat this if necessary (the purpose here is to widen the dough, because otherwise it would be very long and not very wide and it is not very practical).
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Then pass the dough through the #2 through #7 settings (or according to your pasta maker) in the same manner.
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If the dough sticks a little in the machine, flour it between passes through the machine.
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Set the noodles aside while you make the sauce and filling.
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For the filling: Mix all of the filling ingredients together in a bowl and place in the refrigerator.
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For the ravioli assembly: (more photos for this part are available on my blog click on the Related Blog Link)
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Roll a strip of the dough out onto a floured plan.
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Arrange filling down the center of the dough, a teaspoon at a time, at regular intervals.
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Slop all of the exposed dough with egg yolk.
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Fold both sides of the dough over the center (the part with the filling) and press around the filling areas to seal the ravioli and remove the air.
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Press again around the filling to remove the air and press on the junctions to seal the ravioli, then, cut the junctions with a knife.
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Cook ravioli in a large pot of boiling water for several minutes, until they float to the top of the water.
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When they float, they are done and remove them from the water with a slotted spoon.
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For the tomato sauce: Blend all the ingredients in a mixer, warm at low heat in a pan.
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For the presentation: Put the ravioli on a plate.
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22
Coat with tomato sauce and sprinkle with Parmesan cheese and fresh mint.
