How to make ravioli? It's not hard and it's so satisfying once you get the hang of it. Especially freeform ravioli because it flops around the plate elegantly and it's fun to experiment with.
It is much easier to make pasta in a restaurant because of the space and professional equipment available, but with the help of a hand crank machine I can make it at home. This is an egg pasta...
Place flour on countertop and make a well. In the well add liquid ingredients. Use a fork to blend together until dough starts to form
Knead the dough to help the gluten form and get stretchy. This can take awhile by hand. About 7 minutes. The dough needs to rest before rolling out. Wrap in saran wrap and refrigerate.
Take dough out of fridge and set up pasta machine. I begin placing dough in machine at the widest setting and make the rollers smaller and smaller each time I pass the dough through until it is thin enough that I can just see my fingers through it.
I used ricotta, parmesan, and a pinch of nutmeg to make a light cheese filling and then experimented with different pasta forms. The first batch was similar in shape to cannelloni, long and tube like. The next were oversized agnalottis (pillow shaped pastas). With a filling as light as ricotta a heavy sauce would ruin it, so I opted for some colorful sautéed rainbow chard with garlic and red pepper flakes. And garnished the pasta with fresh Early Girl tomatoes and finishing olive oil from Spain.