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For the pasta dough: Place dry ingredients into your mixing bowl, slowly add 2 eggs, 2 tablespoons water and olive oil.
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Change to dough hook and knead until it forms a ball.
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Knead 6-8 minutes in machine on low setting (2).
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Remove and manually knead until elastic.
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Wrap in plastic and let rest 30 minutes while prepping your filling and sauce (Can be put in refrigerator for up to one day at this stage.)
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Cut dough ball into 4 evenly sized pieces, roll each piece into sheets that are approximately 3 1/2 x 18 to create ravioli.
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You can now cut out your heart shapes, then place 1 teaspoon of filling in center, then brush edges of the pasta with egg wash (the remaining 1 beaten egg and 2 Tablespoons water whisked together), top with another pasta heart, seal edges, and set aside.
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When all raviolis are shaped and sealed; set aside until ready to cook.
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When you are almost ready to serve, place the raviolis in boiling salted water and keep them in there for about 5 minutes.
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Then drain and set aside.
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For the filling Combine all of the ingredients in a medium bowl and whisk thoroughly to blend flavors.
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Set aside until you are ready to fill your raviolis.
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Vodka Sauce Based on a recipe from Lidia Bastianich, Italian-American Kitchen.
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Puree in your food processor the tomatoes, their juices, and the roasted peppers.
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Set puree aside.
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Crush whole garlic cloves on cutting board, just enough to remove the husks.
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Set cloves aside in prep bowl.
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Dont worry about how much garlic this is.
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Leaving them whole imparts a more subtle flavor and you will fish them out before serving.
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Slightly brown garlic in 1/4 cup of olive oil over medium heat in a large skillet.
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When done, they should be just beginning to look golden and not brown.
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Gently pour in pureed tomatoes and pepper mixture and bring to a boil.
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Add salt and crushed red pepper, lower heat to a simmer, then add vodka.
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Simmer while you are finishing the raviolis.
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After 15 minutes or when you are about ready to serve, remove garlic cloves from the sauce and add cream.
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Stir to blend, and continue cooking over low heat.
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Add 1 tablespoon of parsley and the reserved 1 tablespoon olive oil to finish.
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Drain cooked ravioli and add to skillet (if you have room!)
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and continue cooking for about 2 minutes to fully coat the pasta.
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Serve with grated Parmesan and a sprinkling of fresh chopped parsley.
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Cooks Tips You can make the pasta ahead of time up to 1 day ahead just keep them wrapped in plastic, refrigerated.
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I had leftover filling, so it ended up as a lasagna layer later in the week..
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The better the vodka, the better the flavor.
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Adjust the red pepper to taste, I like it spicy!
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Timing, timing, timing.
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The fresh ravioli only take about 5 minutes to cook and your sauce can simmer away until you are ready for this step.
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Served with 2008 Ruffino Chianti, Italy
