300 g flour 00
1 tablespoon of extra virgin olive oil
a pinch of salt
The proportion is 100 gr for one egg. Therefore, for three people 300 gr – 3 eggs, 400 gr – 4 eggs etc.
Dispose the flour on the pastry board, add the eggs, a pinch of salt, and 1 tablespoon of extra virgin olive oil. Knead well with your hands until you obtain a homogeneous and elastic dough. Cover with a dishtowel, then knead again, and with a rolling pin roll out a strip of dough on the work surface. Apply pressure by cutting (but not cutting) the sheet with a stencil that can have a round or square shape to your liking, so you can place it in the center of the circle or rectangle your dough. Then distribute with a spoon a little of the filling in the center of each ravioli just cut. With a finger soaked in water, moisten your dough around each mound of filling, then cover the sheet with another strip of dough. With your fingers, applying pressure near the filling, proceed to gently remove the air present between the two sheets, then proceed to seal all around the dough.
With the stencil used previously (round or square) cut out the ravioli one by one leaving the dough in the center