Ingredients

Dough:

• Eggs (5)

• Olive oil (1/3 cup)

• Salt (1 tsp.)

• Flour (unbleached, unenriched, organic) (4 cups)

Cheese Filling:

• Ricotta cheese (2 lbs.)    

• Mozzarella (1 lb.)

• Eggs (2)

• Italian parsley

• Freshly ground black pepper

• Sea salt

• Olive oil (1/3 cup) 

Breading:

• Breadcrumbs

• Milk (2 cups)

• Eggs (3)

How to Prepare

 Dough:

1. Place four on a counter top.

2. Sprinkle salt on top.

3. Mix the eggs in a bowl.

4. Using your finger, make a well in the center of the our and pour in the eggs.

5. Marry the eggs and our using a fork.

6. Add olive oil and continue to mix.

7. With a baker’s knife, work the rest of the flour in with the egg mixture.

8. Knead by hand for 5 -10 minutes building up the elasticity of the dough.

   1. Add water as necessary.

9. Coat with olive oil and rest at room temperature for around 30 minutes.

10. With a baker’s knife, cut a small piece of dough and roll flat on a lightly floured counter top.

11. Wrap the dough in plastic wrap and cool until ready to prepare the ravioli in a pasta maker.

 Cheese Filling:

1. In a large bowl, mix the ricotta and mozzarella cheeses together.

2. In a small bowl, mix the eggs and then add them into the cheese.

3. Sprinkle in 1 to 2 teaspoons (or however much desired), a pinch or 2 of salt, a few cranks of ground pepper into the mix and the 1/3 cup of olive oil. Mix with a flat, wooden spatula.

 Ravioli:

1. Flour a surface lightly.

2. Take a small piece of the dough and roll it out.

3. Using a pasta roller/ hand-crank, slide the dough in 2 to 3 more times on each setting.

4. Fold over if necessary to slide throw the pasta roller.

5. Keep the dough square.

6. Make sure not to roll the pasta too thin.

7. *For a more accurate description of this process, watch the YouTube video “Fried Homemade Ravioli Cooking Italian with Joe.”

8. Lay the pasta on a lightly floured surface.

9. Flour a surface again and lay the squared pasta down on it.

10. Sprinkle/ sift some flour on top of the pasta and the ravioli cut out maker.

11. Spread the flour over the pasta – thinly.

12. Lay the dough over one side of the ravioli cut out maker (right down the middle of the sheet / in half the long way)

13. Press very lightly to fill in the dimples to make the shape.

14. Take about a teaspoon of the cheese filling and place it in the dimple-shaped dough.

15. Ensure to not overfill. They will expand in the heat.

16. Fold the other edge of the pasta sheet over on top the cheese.

17. Gently press the pasta down to seal up the edges.

18. Press down until the shape of the ravioli is in place and tear away any access dough.

19. Pop out the raviolis onto a rack and let them dry for a few minutes before breading them.

20. In a bowl, pour in the milk.

21. Mix the 3 eggs for breading up in a small dish and add them to the milk to create an egg wash. Stir. bread crumbs.

22. Take a ravioli, dunk it in the egg wash, and place it in a bowl of bread crumbs.

23. Pat down on the ravioli to get it to stick to the dough.

24. Repeat process until all the raviolis are covered.

25. Plate them until ready to fry.

26. Heat up some oil to 325 to 340 degrees in a large pot.

27. Set the ravioli gently into the heated oil.

28. Only cook about 10 at a time to help control the cooking time for 4 – 5 minutes.

29. Ladle the ravioli out after cooking and plate them to cool a little.

30. Sprinkle the top of the ravioli with some shredded cheese and parsley and serve with your favorite dipping sauce. Enjoy!