Making the dough

1. Work the flour and salt together to a mound creating a well in the center.

2. In a bowl mix the eggs, olive oil, and water together and beat thoroughly with a fork.

3. Pour the egg mixture into the well of the dough and mix together.

4. Continue to kneed the dough until it is smooth and solid. 

5. If dough is not coming together add small amounts of water, you can wet your hands and work water into the dough.

6. If dough is too sticky simply add small amounts of flour.

7. Once kneading is complete wrap dough in plastic and refrigerate for an hour.

The Filling 

1. This part is pretty simple, just combine the cheeses(mozzarella, provolone, parmesan, cream cheese), parsley and egg into a small bowl and mix thoroughly.

2. Set filling aside – refrigerate.

The Combination

1. Roll dough out and cut into 4 equal sections

2. I like to use a pasta roller to roll the dough out or you can roll out by hand. Thickness can vary, I like mine no thicker than the width of a penny.

3. If you are using a standard pasta maker you can roll dough by hand until it fits into the highest setting, we’ll say 6.

4. Run it through 6 twice then run it through 3 and then 2. Dough should be pliable.

5. Lay the sheet out and cover with plenty of the egg wash mixture(beat mixture together).

6. Place a teaspoon or so of the filling onto the dough spacing it about an 1 1/2″ apart.

7. Repeat step 4 for top layer and cover the bottom portion.

8. Press the top layer down to remove any air pockets that may exist.

9. Cut the raviolis into squares and seal sides with a sealing tool or a fork can be used.

10. Boil a large pot of water and combine a pinch of salt.

11. Place raviolis into the boiling water and cook until they float, around 8 minutes.

12. Drain and serve!