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1
In large bowl add whole wheat flour.
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2
Make well in center of flour and add 4 eggs.
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3
Scramble eggs a little with a fork then mix in with flour.
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4
Slowly add warm water and mix until a stiff dough is formed.
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5
This can also be done in a mixer with a dough hook.
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6
Need dough for about 5 minutes.
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7
Divide dough in 4 and wrap each in plastic wrap and set aside (for about 15 minutes).
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8
Blend the remaining ingredients together.
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9
Set mixture aside.
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10
Take one section of dough and flatten, then fold into thirds.
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11
Turn pasta machine to widest setting and run dough through.
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12
Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky.
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13
Adjust pasta machine to next narrower setting.
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14
Run dough through without folding.
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15
Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky.
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16
Repeat with another piece of dough.
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17
Lay 1 dough sheet on lightly floured surface.
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18
Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges.
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19
Brush dough between filling and along edges with water.
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20
Top with second sheet, pressing around filling to seal.
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21
Trim around filling using pastry cutter to create ravioli.
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22
Arrange ravioli on lightly floured waxed paper.
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23
Repeat with remaining dough.
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24
Let ravioli dry until leathery around edges.
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25
Can be prepared 1 day ahead and refrigerated.
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26
Stir 2 tablespoons olive oil into large pot of boiling salted water.
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27
Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes.
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28
Drain well.
