I’m in disbelief I’ve gone this long without making homemade pasta when it really is so simple to make! I had so much fun making these, let me know if you’d like me to send you the link to the ravioli stamps I used!🍝
1. On a clean surface, pile your flour and make a well in the center. Add eggs + beet juice. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all flour. Use a dough cutter or your hands to knead as dough begins to form.
2. Once dough is completely mixed, cut in two parts and begin rolling both pieces (individually) on a floured surface (add flour to rolling pin) to as thin as you can get them.
3. In a mixing bowl, combine all filling ingredients and mix. Transfer to a piping bag or sandwich bag (cut a piping tip in the corner).
4. Use your ravioli cutter to measure how far you need to space out the filling. Pipe quarter sized amounts evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re roll to make more raviolis until you’ve used it all.
5. Boil for about 2-3 minutes and strain. Enjoy!
