PASTA FOR RAVIOLI

Place flours in in center of cutting board or large bowl with salt; mix to combine; create a well and add eggs whisking them into the center with a fork to combine. Slowly begin to add flour from the side of the well until all is incorporated. Continue working in flours kneading the dough into a smooth dough ball. The dough will be slightly tacky but very elastic. Refrigerate for about 1 hour to allow hydration throughout.

Pasta should be rolled into 3 foot lengths using the pasta machine, according to directions. It should be thin enough to see your hand through it when held to the light. Cut each length in half; on one half, gently brush with water. Place 1 tablespoon of filling 1 inch from end and then every 2 inches on the wet slide. Place the other half of the dough on top and gently press the two dough pieces together around the filling. Using a pasta cutter or biscuit cutter press and cut out each ravioli. Place onto sheet pan dusted with semolina flour. (don’t use AP flour as it will just absorb and stick.

At service, bring 1 gallon water with 3 tablespoons salt to boil. Drop in ravioli until surface of water in the pot is full. Cover and vent pot to prevent the side that is up from becoming dry. Boil about 3 minutes. Remove and blot before placing onto plate.