Makes 1 lb of pasta
2 cups all-purpose flour
2 large eggs
¼ cup extra virgin olive oil
3 tbsp water (more or less)
Small bowl of water
Sharp knife or pastry cutter
Measure the flour and shake it through a sieve into a medium-sized bowl to aerate the flour.
Add the oil to a container with measurements on the side. Add the eggs and beat them with the oil. Add enough water to make 7 ounces of wet ingredients. Then beat all together.
Pour the wet ingredients into the flour. Mix with a fork until moistened and the flour starts to clump together. Lightly flour your hands and then bring the flour together and begin kneading in the bowl. Once it comes together, turn it out onto a lightly floured board and continue kneading for 5 minutes until the dough is smooth and shiny, soft throughout with no lumps and stretchy. If it is too sticky or too hard, adjust with small amounts of water and flour.
Form dough into a flattened ball and wrap tightly in plastic wrap. Rest for 30 minutes.
Cut the dough into 4 pieces. Work one at a time and cover the others with plastic wrap. Lightly flour work surface and rub some flour into your rolling pin. Press out one piece of dough and dimple it with your fingers. Start rolling it into a rectangle. Flip the dough over occasionally, turning it 90 degrees and dusting with flour as needed. It should become thin and floppy. You can gently stretch the dough with your hands in all directions until the sheet is 24” x 10” more or less.
Cut dough sheet in thirds lengthwise so you have a top and bottom for the ravioli and one extra sheet for the next batch. The strips should be close to the same length. If one is shorter, use it for the top. Place a measured amount of filling in a mound on one end of the dough strip then place the next mound of filling approximately 3 inches from the first and so on until the sheet is finished.
Brush (or use your fingers) the edges with water, go in between each mound as well. Drape the top dough sheet over the mounds and press the edges together. Gently press the spaces in between the mounds down minimizing the air bubbles around the filling.
Cut each ravioli into squares. Pick each one up and press the edges together firmly then place on a floured and parchment covered sheet pan. Lightly cover with plastic wrap or a light towel.
Repeat process with the remaining dough pieces.