Homemade Sausage and Cheese Raviolis

Making the dough

• Work the flour and salt together to a mound creating a well in the center.
• In a bowl mix the eggs, olive oil, and water together and beat thoroughly with a fork.
• Pour the egg mixture into the well of the dough and mix together.
• Continue to kneed the dough until it is smooth and solid. 
• If dough is not coming together add small amounts of water, you can wet your hands and work water into the dough.
• If dough is too sticky simply add small amounts of flour.
• Once kneading is complete wrap dough in plastic and refrigerate for an hour.

The Filling – Cheese

• This part is pretty simple, just combine the cheeses(mozzarella, provolone, parmesan, cream cheese), parsley and egg into a small bowl and mix thoroughly.
• Set filling aside – refrigerate.

The Filling-Sausage

• Add the olive oil to a frying pan and heat.
• Add the garlic and cook until browned.
• Add the sausage and cook until sausage is cooked through.
• Drain the sausage thoroughly and let cool, remove any excess grease.
• Add the sausage to the cheese mixture and mix together.

The Combination

• Roll dough out and cut into 4 equal sections
• 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.
• 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.
• Run it through 6 twice then run it through 3 and then 2. Dough should be pliable.
• Lay the sheet out and cover with plenty of the egg wash mixture(beat mixture together).
• Place a teaspoon or so of the filling onto the dough spacing it about an 1 1/2″ apart.
• Repeat step 4 for top layer and cover the bottom portion.
• Press the top layer down to remove any air pockets that may exist.
• Cut the raviolis into squares and seal sides with a sealing tool or a fork can be used.
• Boil a large pot of water and combine a pinch of salt.
• Place raviolis into the boiling water and cook until they float, around 8 minutes.
• Drain and serve!