Ingredients:
2 1/2 cups all-purpose flour ( un-bleached)
1/2 cup semolina flour
4 eggs
1 teaspoon salt
Directions:
Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle.
If you do not have a ravioli form, take a ruler and mark gently with a kitchen knife 6 rows of five 2 inch squares.
In the center of each square place a small amount of your preferred ravioli filling and gently cover with a second sheet of pasta dough using the same rolling method as before.
Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each ravioli.
Then take a pastry wheel and cut between the rows in both directions.
You now have 24 Ravioli ready to cook.
Servings: 24
Time preparation: 15 min.
Time total: 15 min.