Homemade ravioli

Ingredients:

• 2 cups premium flour + extra for work
• 1 teaspoon of salt
• 3 large eggs + 1 egg for brushing
• 2 tbsp. l. olive oil
• Cornmeal for dusting

Preparation:

1. Pasta dough:
   
   In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the eggs, one at a time, and continue mixing. Pour in 1 tablespoon of olive oil and continue adding flour until the dough forms a ball. Sprinkle a little flour on the work surface, turn the dough out, and continue kneading by hand until smooth and elastic, about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap it in plastic wrap; let it rest for about 30 minutes to develop the gluten.

2. Mixing by hand

   
   If you don't have a stand mixer, combine the flour and salt on a work surface. Form a mound and make a well in the center. Add the eggs and 1 tablespoon of olive oil to the well and mix lightly with a fork. Gradually, using a circular motion, incorporate the flour from the inside of the well. Knead the dough with one hand, while holding the outside of the mound with the other. Continue incorporating all the flour until a ball forms. Continue kneading the dough as above.
3. Cut the dough ball in half, cover, and set one piece aside to keep it warm while you work with the other. Lightly flour the work surface and the dough. Form the dough into a rectangle and feed it through the pasta machine 2-3 times using the widest setting between the rollers. Use your palm to pull the dough through the rollers as it comes out. Narrow the gap and feed the dough through the machine 2-3 times. Continue tightening the rollers until the narrowest setting is reached; the dough should be paper-thin, about 0.3 cm thick (you should be able to see your hand through it). Dust the dough sheets with flour as needed.
4. Whisk 1 egg with 1 tablespoon of water. Dust a work surface and a sheet of dough with flour, lay out a long sheet of dough, and brush the surface with the egg mixture to act as glue. Spoon 1 tablespoon of your favorite filling onto half of the sheets of dough, spacing them about 2 inches apart. Cover the filling with the remaining half of the dough, like a blanket. Using an espresso cup or your fingers, gently press air pockets around each mound of filling. Using a sharp knife, cut the dough into squares with the fillings and crimp all edges with the tines of a fork to seal tightly. Dust the ravioli and the baking sheet with cornmeal to prevent sticking, and let them dry briefly while you assemble the rest.
5. Cook the ravioli in a large pot of boiling salted water for 4 minutes; they will float to the surface when done, so be careful not to overcrowd the pot. Remove the ravioli from the water with a slotted spoon, toss with your favorite sauce, and serve.