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1
To make the pasta dough, in an electric mixer fitted with a dough hook, combine flour and salt.
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2
Add eggs 1 at a time and continue to mix.
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3
Drizzle in oil and continue to incorporate all the flour until it forms a ball.
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4
Sprinkle some flour on work surface, knead the dough until elastic and smooth.
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5
Wrap the dough in plastic wrap, and let it rest for about 30 minutes to allow the gluten to relax.
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6
Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out.
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7
Dust the counter and dough with flour.
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8
Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting.
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9
Guide the sheet of dough with the palm of your hand as it emerges from the rollers.
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10
Keep reducing the setting and crank the dough through again, 2 or 3 times.
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11
Continue until the machine is at its narrowest setting.
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12
The dough should be thin, about 1/8-inch thick.
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13
For the filling, mix all the ingredients until well combined and set aside.
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14
For the basil cream sauce, put the cream and garlic in a saucepan over medium heat until simmering.
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15
Add the mozzarella and cook until fully incorporated in the cream.
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16
Add in the Parmesan and the basil.
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17
Cook for 2 minutes until it begins to thicken.
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18
Salt and pepper to taste.
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19
To assemble, cut the sheets with a pizza cutter so you have long rectangles.
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20
Dollop the ricotta mixture every 6 inches or so.
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21
Take the egg wash and wash the bottom piece of dough.
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22
Place a second sheet of pasta on top.
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23
Cut squares using the pizza cutter.
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24
Take a fork and crimp the edges.
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25
Drop ravioli in boiling water and cook for 2 minutes.
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26
Finish by placing the ravioli in a skillet and topping with a generous amount of cream sauce.
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27
Serve and enjoy!
