-
1
Into the bowl of your KitchenAid(R) Stand Mixer fitted with the flat beater, add 3 1/2 cups of flour, eggs and salt and mix until combined. Add the bell pepper puree and continue mixing until a dough ball forms. If the dough is too wet, continue to add the remaining flour until dough is no longer tacky.
-
2
Switch to dough hook and knead for 4-5 minutes. Wrap dough in plastic wrap and allow to rest for 30 minutes.
-
3
While the dough is resting, mix together the ravioli filing ingredients in a small bowl.
-
4
Cut the pasta dough ball into 4 equal quarters. Re-wrap remaining dough balls and transfer to refrigerator until ready to use.
-
5
Attach the KitchenAid(R) Pasta Roller to the power hub of your Stand Mixer. Sprinkle the dough ball with flour, then feed it through the Pasta Roller. Continue feeding dough through the Pasta Roller, reducing the dial each time to decrease the thickness of the dough. Make sure the dough stays the width of the roller.
-
6
Place the rolled out dough onto a lightly-floured surface. Remove the Pasta Roller and attach the KitchenAid(R) Ravioli Maker to the power hub of your Stand Mixer. Drape the pasta sheet over the Ravioli Maker. Gently turn the knob so that the pasta feeds into the Ravioli Maker. Place the hopper onto the Ravioli Maker. Using the scoop provided, place 2 scoops of ricotta mixture into the hopper. Press it down and smooth it out. Then, begin to turn the knob, continuing to turn until the filling is almost depleted. Add an additional 2 scoops per ravioli, smoothing and pressing down each time. Continue turning until all ravioli are made.
-
7
Transfer ravioli to a lightly-floured baking sheet and allow to dry for 10 minutes. Repeat this ravioli-making process with the other 3 dough balls you have reserved in the refrigerator.
-
8
Bring a large pot of salted water to boil. Add the raviolis gently into boiling water. Cook for 2 to 3 minutes, or until the ravioli float to the top of the water. Remove from the water, drain, and serve with your favorite sauce recipe.
