Ricotta Ravioli (Cauzuni)

Step 1
Make the pasta dough first. Place the flour in a pile on a large, clean surface.

Step 2
Make a well in the middle of the flour and crack the eggs into the well. Add the salt. Whisk the eggs with a fork and then start to draw in the flour from the outside, a bit at a time. Now continue with your hands, combining the flour and eggs until a dough starts to form.

Step 3
Start kneading the dough until smooth, about 5 minutes. Add more flour if the dough is too sticky. Form the dough into a ball and wrap with baking paper. Set aside.

Step 4
While it is resting, mix the ricotta ingredients together. Pass the ricotta through a ricer or mash with a potato masher.

Step 5
Add the remaining filling ingredients and mix well with a fork.

Step 6
Refrigerate while rolling out the pasta.

Step 7
When you are ready to make pasta sheets, divide the dough into quarters. Using a quarter piece at a time either roll with a wide rolling pin or use a pasta machine.

Step 8
Using a pasta machine, pass a piece of dough through the widest setting twice, and then twice on the second setting. Then pass once through each setting until you get to the last setting.

Step 9
Lay the first sheet flat on the lightly floured surface and place rounded teaspoonful of filling about 2 cm apart just off the middle of the pasta sheet.

Step 10
Wet the ends of the pasta with a brush then fold over one edge to cover the filling and press down gently with your fingers. Use a glass to cut into rounds then press down the edges with a fork to seal. Repeat with the remaining dough and filling. Dust with flour.

Step 11
To cook, bring a large pot of salted water to the boil. Add the ravioli and boil for 10 minutes. Carefully remove them from the pot with a slotted spoon.

Step 12
These ravioli are best enjoyed with a simple tomato sauce spooned over the top.