Ingredients:
- Pasta Dough
- 600g 00 flour
- 6 eggs
- Big pinch of salt
- 2 tbsp of oil
- A plate of leftovers from last night
- 1 egg whisked to brush
Directions:
- Place in a food processor and mix until it forms a dough.
- Rest for 30min before using.
For the filling:
I use leftover cold meatballs, bolognaise or chopped up braised meat.
For the Ravioli:
- Roll pasta out until nice and thin into 4 sheets.
- Place table spoon sized scoops of filling onto 2 of the pasta sheets, being careful to space them evenly.
- Paint the whisked egg around the filling, this will act as glue.
- Place the second sheet of pasta over the filling, with your fingers or a small round cutter push down carefully to form the shape of the raviolis.
- Cut the raviolis out with a large round cutter. (Keep all the left over pasta to make lasagne sheets for tomorrow)
- Cook the raviolis in boiling salted water for 4-5 minutes.
- Serve with your favourite vegetables …