WOW! this one turned out to be delicious. It takes some time but it well worth it in the end. I used a recipie I found on food tv and changed it a bit. You can serve the ravioli with any sauce you like.
3 C all-purpose flour
1/2 C water
Ricotta cheese filling (see below)
Mix 4 eggs into a large bowl and add the flour a cup at a time. Add the water and mix. When it becomes difficult to mix knead the dough on a floured surface. Knead the dough until it becomes elastic and smooth.
Wrap dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
Cut the dough in half, cover the reserve with plastic wrap. Roll out the dough. I do it by hand with a rolling pin and cut into small pieces as I go but if you have a pasta machine you can use that instead. When I have rolled out 2 little squares I place a heaping teaspoon of filling in the middle of one square and top it with the other.
To ensure that they stick together put a little olive oil on my finger and very lightly oil the inside edge of one square. Push out the air with your fingers and use a fork to seal together.
Cook the ravioli in plenty of boiling water for about 10 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Gently remove from the water when done and top with your favorite pasta sauce and grated cheese. I like to eat them with just butter, simple and delicious.
Ricotta Cheese Filling
1 C ricotta cheese, well drained
1/2 C shredded mozarella cheese
1/2 C shredded parmesean cheese
salt and pepper
Mix all of the ingredients. Chill in the refrigerator for a few minutes to allow the filling to firm up.