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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Making fresh pasta is an art, so don't be discouraged. Place all but 1/4 cup flour into a large food processor. Beat eggs, oil, salt and 1/2 cup warm water together. Add this mixture to flour gradually. Add more water if needed. The dough should be malleable enough to knead but your fingers should pull away clean. | 2. Transfer from food processor to a marble or wood surface. Dust with flour and begin to knead until you have worked out all lumps and have a smooth pliable dough. Let stand for a few hours before rolling out. | 3. Making the Ravioli | 4. Roll out pasta using a hand crank pasta roller until you reach setting 1.5 (between 1/8 to 1/16 inch). Coat pasta with the egg yolk mixture. Add 1 tablespoon of filling for each ravioli and seal with top layer. | 5. Boil the ravioli in salted water. When the ravioli float to the top, they're ready. Add to the sage brown butter. Garnish with pecorino Romano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	6	cups	unbleached	2187.36	160.8768	190.5624	104.07600000000001
egg	6			429.0	2.16	37.68	28.53
salt	1	teaspoon		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.