Total time 1 hour 15 minutes.

Step 1:  Make the dough.

This dough was made with 2 cups unbleached flour, 3 eggs, 1 tsp salt ,1 Tbs olive oil, and about 1/4 cup water which I needed to bring it together.  That part is always a bit different, depending on humidity I suppose.  Mix ingredients and knead into a nice ball (or not so nice).  I let that rest for about 15 minutes under a moist  paper towel.




Step 2:  Prepare le filling.  This is pretty much a standard everyday ravioli filling.  One 15 oz tub of Ricotta  Cheese, 1 egg, about 3 Tbs grated Parmesan cheese, some salt, pepper, and I threw in some parsley as well.  No photos on this...or stupidly of the filling going into the raviolis before being sealed.

Time to roll out the dough:




and let it hang:  Rolled up to the 2nd smallest setting on my hand crank machine.




Next, time to use my little ravioli press.  I still don't think that I like this, but given my small space limitations, it might be the best way.  The other is to simply cut out circles, add filling, wet the edge of the ravioli to create a bit of a glue, top with another dough circle, and press around, squeezing out the air as you go. 

But for now, I use my contraption.  Add dough, press down with the plastic depression maker, fill, and seal with a top layer.  I use a rolling pin to cut the raviolis out of the molds.



I reuse the dough that hangs off and re-roll that into sheets.  When all is said and done, I ended up with 36 not bad looking raviolis.




And of course, the finished product.  Shown in the background is an old ravioli cutter which I shall someday use!