Homemade Fresh Ravioli Steps

• Pour the flour onto a work surface, make a well in the center, and add the eggs with the salt.

  Start with a fork, then use your hands to mix the ingredients well.

  Knead energetically for about 10 minutes until you get a smooth ball.

  Wrap it in plastic wrap and let it rest for at least 30 minutes.

  

• In the meantime, you can prepare the filling as you like. Once the resting time is over, take the dough and use a rolling pin to roll out a piece of dough very thinly.

  You can use a pasta machine to reach the thinnest setting.

  Place a small ball of filling spaced about an inch apart on the pasta strip and fold the dough over. Press around the filling with your fingers to let the air out. Now use a pasta cutter or cookie cutter to form the ravioli.

  Leave the ravioli on a floured tray for 2 hours, then turn them over for another two hours, and consume within 12 hours. Alternatively, freeze them.

  

• For cooking, simply drop them in salted boiling water for about 5-8 minutes if the pasta sheet is very thin.

  Season with melted butter, roasted pancetta, and a few sage leaves, Parmesan to taste.

  

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