Preparation

1. In the bowl of a stand mixer, combine the flour and salt and create a pit in the middle.
2. Add the eggs to the pit and set the speed to medium-low.
3. Continue to mix until all the flour is incorporated, then add the olive oil and water/milk.
4. Mix until a dough ball is formed, then knead for 10 minutes.
5. Allow the dough to rest in a covered bowl for 30 minutes.
6. If making a separate sheet for the other side of the ravioli, cut the ball of dough in half, and leave one half in the covered bowl so it doesn’t dry out.
7. Roll the dough through a sheeter several times until it is approximately 1/8″ thick.
8. Fill the ravioli. If preparing in advance, Dust with cornmeal to prevent them from sticking to each other.

Cooking

1. Prepare your sauce ahead of time and heat it in a pot that is large enough to fit all the pasta and sauce.
2. Boil water in another large pot, then add a dash of salt. Make sure there is enough water to cover all the ravioli, but not so much that it will overflow.
3. Add the ravioli to the boiling water and cook for 3 minutes or until al dente.
4. Using a colander or slotted spoon, remove the ravioli from the water and add it to the pot with the sauce. Save a spoonful of the starchy water.
5. Toss the ravioli in the sauce with the spoonful of starchy water for about a minute, then turn the heat off.
6. For a creamy sauce, add a little butter, olive oil, and parmesan cheese (Mantecatura).
7. Add any other herbs you want to mix into the sauce at this point, then plate and garnish the ravioli.