Homemade Four-Cheese Ravioli

 So I decided to up my game for Doodle's Favorite Ravioli - Homemade Ravioli
The recipe for the pasta dough comes from "The Glorious Pasta of Italy" by Domenica Marchetti.
The filling is my own creation,

Pasta Dough:
2 cups 00 Flour
1T Semolina Flour
1/2 tsp sea salt
1 Pinch Nutmeg
3 Eggs
2T Extra Virgin Olive Oil

16oz Part-Skim Ricotta Cheese
8oz Mozzarella Cheese
4oz Sarvecchio Parmesan Cheese
4oz Bellavitano Merlot Cheese
3 Eggs
1 Pinch Nutmeg 
Salt & Pepper
Italian Parsley

 Start by mixing the pasta dough dry ingredients in a stand mixer with a dough hook.
Next add the eggs and olive oil and mix until a ball forms on the dough hook.
 Then it's time for kneading. Flour your working surface with semolina flour and knead at least 5 minutes to work the gluten. The dough should be a smooth texture. If a little sticky, add more {1T at a time} flour until smooth.
 Form into a ball and let rest at least 30 minutes. Oil a small bowl and cover with plastic wrap.
 While the dough is resting, it's time to make the cheese filling.
Ricotta and mozzarella cheeses are a must, but the others are up to you. We choose a very sharp parmesan cheese, and it was a great nutty contrast to the other creamy ingredients.
Shred your cheeses if you buy them in the block, and combine all the ingredients in the stand mixer until combined.
 After the dough rests, separate into 2 portions. We made a double batch for this recipe {Because Doodle's parents came over for dinner and we wanted plenty of leftovers.}
 You can roll out the dough by hand or use an attachment/crank roller.
{We used the KitchenAid Mixer attachment we got as a wedding gift}
Roll out very thin, but thicker than you would use for spaghetti since the dough has to hold up to the cheese filling.
We have a ravioli stamp that makes 10 ravilois at once, but rolling and using a single stamp or cutting by hand will work the same way. We stretched the dough over the tray and used the second indent tray to make room for the filling {Make sure all surface are well floured or else the dough will stick! We learned the hard way...}
Spoon about 2T of filling into the first layer of dough and then use an egg wash {Just 1 egg beaten mixed with 1T of water} for glue. Then spread a second sheet of pasta dough. Then cut using your tool. Ours works by using a rolling pin the press against the ravioli cutters - then the raviolis push right out. Make sure to flour again to avoid sticking before cooking! {Make sure your camera dies while you are covered in flour and trying to unstick a batch of ravioli from the tray..}
 Ravioli will keep for a few days raw in the fridge or a month in the freezer.
To cook, bring a large pot of water to a gentle boil. Add in the ravioli and cook 5-7 minutes or until the ravioli float to the surface.
Once ready, follow Our Favorite Recipe for a creamy tomato sauce or your own favorite!


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