You will win everyone over, young and old, with homemade ravioli and 10 ways to fill them with taste and imagination.
No panic: the process is simpler than you think once you have prepared the egg pasta with flour and fresh eggs. Once the dough is made, it is rolled out by hand with a rolling pin or with a pasta machine; after obtaining a thin sheet you will fill it with your preferred filling, shaping the ravioli as you like — square, round or triangular.

THE DOUGH FOR HOMEMADE RAVIOLI
To make about 40 ravioli you will need: 400 g of 00 flour – 3 fresh eggs – a pinch of salt – 1/2 shot glass of water (grandma’s trick: water with a little white wine) and a handful of durum wheat semolina to dust above and below the ravioli.
Start by sifting the flour, beat the eggs with the pinch of salt and mix the two ingredients together. When the eggs are incorporated into the flour, gradually add the water until you obtain a smooth and elastic dough. Knead on the work surface for at least 5 minutes, then wrap the ball of egg pasta in plastic wrap and let it rest for 30 minutes at room temperature.

After the resting time, roll the dough into thin sheets, by hand with a rolling pin or more easily with a pasta machine. Create two long rectangles of pasta sheet, place small mounds of filling on the first, spaced apart, and cover them with the second sheet of pasta. Press the two sheets together and give the ravioli their shape by cutting them with a pastry wheel. You can also use ready ravioli cutters and make them in the desired shape. Finally, dust them with durum wheat semolina and place them on a tray to dry. Ravioli can also be frozen and when ready to use they are thrown directly into boiling water without thawing.

HOMEMADE RAVIOLI AND 10 WAYS TO FILL THEM
The choices are many, starting from the classic meat filling or the lean one with ricotta and spinach, or other imaginative fillings. Here are 10 ways to fill them, all worth trying, chopping the ingredients and mixing them together.

1 – MEAT FILLING
100 g roast chicken (about 3.5 oz)
100 g boiled beef (about 3.5 oz)
50 g cooked ham (about 2 oz)
3 tablespoons grated Parmigiano-Reggiano
2 egg yolks
salt, pepper, nutmeg to taste

2 – RICOTTA AND SPINACH
250 g ricotta, drained (about 1 cup)
150 g boiled and well-squeezed spinach (about 1 to 1 1/2 cups chopped)
4 tablespoons grated Parmigiano-Reggiano
2 whole eggs
salt, pepper, nutmeg to taste

3 – TUNA
300 g drained tuna (about 10.5 oz — roughly 2 standard 5-oz cans drained)
3 hard-boiled eggs
50 g capers (about 2 oz, roughly 3 tbsp, drained)
a knob of butter (about 1 tablespoon)

4 – ARTICHOKES
6 artichoke hearts, boiled
2 whole eggs
2 tablespoons cooking cream
2 tablespoons flour to bind
salt and pepper to taste

5 – EGGPLANT
1 eggplant, sliced, peeled and sautéed
50 g cooked ham (about 2 oz)
50 g ricotta, drained (about 1/4 cup)
2 tablespoons grated Parmigiano-Reggiano
mint, salt, pepper to taste

6 – SALMON
250 g smoked salmon (about 9 oz)
150 g ricotta, drained (about 2/3 cup)
1 tablespoon grated Parmigiano-Reggiano
chives, salt to taste

7 – POTATOES AND GORGONZOLA
400 g boiled and mashed potatoes (about 14 oz, roughly 2 cups)
50 g gorgonzola (about 2 oz)

8 – ONION AND PECORINO
500 g onions, sautéed in butter (about 17.6 oz, roughly 4 cups sliced)
80 g grated pecorino (about 3 oz, ~3/4 cup grated)
2 tablespoons grated Parmigiano-Reggiano
salt, pepper, and mint to taste

9 – RICOTTA AND WALNUTS
250 g ricotta, drained (about 1 cup)
50 g walnut kernels (about 2 oz, roughly 1/2 cup chopped)
4 tablespoons grated Parmigiano-Reggiano
2 hard-boiled egg yolks
grated lemon zest, salt, pepper, nutmeg to taste

10 – VEGETABLES
200 g boiled, mashed potatoes (about 7 oz, ~1 cup)
80 g cooked carrots (about 3 oz, ~1/2 cup)
80 g cooked zucchini (about 3 oz, ~1/2 cup)
1/2 leek
1 egg yolk
salt, pepper to taste