Makes 8 oz. of dough, enough for 4-5 nice sized ravioli
1 Tablespoon Olive Oil
1 cup flour
3-4 teaspoons water
Mix the flour and olive oil in a bowl or a mixer for one minute.
Whisk the egg in a separate bowl until it is no longer lumpy.
While stirring the flour oil mixture, slowly add the egg. Still stirring, sprinkle in the water a teaspoon at a time, waiting of it all to gather into a ball that rocks around the mixing bowl.
Pull out the dough, wrap it in plastic wrap and let rest for at least 30 minutes. If you are making ravioli, this is a good time to create the filling, which could be mushrooms, cabbage, cheese, tomatoes, or zucchini- get creative! You can even use leftovers you mihgt have in the fridge and make a completely new meal!
When you are ready, roll out the dough thinly, using just a little flour if it sticks, and cut into noodles or fill for ravioli.
To make ravioli, put a teaspoon of filling down in rows, trace a circle of water around the filling and fold the pasta dough over to seal. Cut with a big enough cooki-cutter to seal the edges completely with pasta dough.
Cook in boiling salted water for 5 minutes or less. Enjoy!
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