Sauce of choice (marinara, brown butter sage, or Alfredo)~1.5-2 cupsest.
Steps
1
Weigh the flour and pour it onto a clean countertop, forming a well in the center. Add olive oil and salt, then crack the eggs into the well.
2
Whisk the eggs with a fork, gradually incorporating the surrounding flour until a thick paste forms, then use your hands or a bench scraper to fold in the remaining flour.
3
Knead the dough for about 10-15 minutes until it becomes smooth and springy, bouncing back when pressed.
4
Wrap the dough tightly in plastic and let it rest at room temperature for at least 1 hour (up to 3), or refrigerate up to a day to let the gluten relax.
5
Make the filling: dice the mozzarella and mix with Parmesan and ricotta. Stir in nutmeg, salt, pepper, and any desired herbs. Transfer to a piping bag and refrigerate until ready to use.
6
Divide the rested dough into four pieces. Using a pasta machine, pass each piece through repeatedly, folding and gradually thinning the setting until you reach the thinnest level.
7
Lay out two rolled pasta sheets. Pipe about 1.5 teaspoon-sized dollops of filling spaced roughly 1.5 inches apart on one sheet, and brush water on the other sheet to act as glue.
8
Flip the water-brushed sheet over the filled sheet, gently pressing around each mound to remove air bubbles and prevent bursting.
9
Use a knife, pastry cutter, or crimped roller to cut and seal the edges, separating the individual ravioli.
10
Place the finished ravioli on a semolina-dusted baking sheet and let them rest for at least 15 minutes to dry slightly.
11
If not cooking immediately, let them dry for 30-45 minutes, then freeze until solid and transfer to a freezer bag; they can be boiled directly from frozen.
12
Boil the ravioli in well-salted water for 3-4 minutes depending on desired doneness, stirring occasionally to prevent sticking.
13
Remove the ravioli with a slotted spoon and place directly into warm sauce, tossing to coat, then serve immediately.
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