Three Cheese Ravioli / “Rad Violi”

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• Step 1

  In small food processor fitted with blade, add egg and olive oil and pulse until mixed. Then add flour and mix for 30 to 60 seconds. Slowly add water while food processor is running in ½ tablespoon increments until dough is thoroughly mixed.

  Remove the dough from mixer and knead by hand on a floured surface for 2 minutes. Allow the dough to rest covered with plastic wrap for 20 to 30 minutes.

  This is the perfect amount of time to make your filling!

  Mix the Whole Milk Ricotta, egg, Shredded Parmesan and Fresh Mozzarella and parsley in a large bowl and season with salt and pepper. Transfer the filling to a large pastry bag and refrigerate. Chill filling at least 1 hour, or make the day before.

  Cut dough into 2 pieces before processing with pasta maker and work with one piece at a time. Take first piece and flatten into a rectangular shape with your rolling pin. Add flour to both sides. Insert the pasta into the sheet roller of your pasta maker and set it to #1 (largest setting). Run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. Do this 4 times, adding flour to both sides as needed. Next, change the setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice. Continue the same for settings #4 and #5. Repeat process for your second piece of dough.

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