Fresh Pasta (Ravioli)

I love fresh pasta. I love ravioli.

Here is what you need:

Course Salt, pinch
2 cups all purpose flour
3 eggs, room temperature
Baking sheet sprinkled generously with semolina

 Lightly beat the eggs and salt until well combined. Form the flour, into a well shape on a flat workspace.

 Pour the eggs directly into flour well, and using your fingers, slowly combine.

 Once it forms into a ball, keep working it until smooth and elastic.

 Cover tightly with plastic wrap, and let sit for 1 1/2 hour at room temperature.

 At this point you can make any pasta you want, follow these next steps to make ravioli.
Unwrap your pasta dough, and cut into 4 chunks.

 Cover 3 of the chunks with plastic wrap and set aside. Take one chunk and roll out as thin, on a lightly floured surface, as you can. You want it to be relatively transparent.

 Cut in half and cover one half with plastic wrap.

 On uncovered half, spoon teaspoons of whatever ravioli filling you would like, i am using a Spinach & Ricotta filling. Using a wet pastry brush, brush edges and around filling. THis is how the pasta will seal and stick together.

 Take covered half, and lay over half with filling. Carefully seal around all filling, being sure to squeeze out as many air bubbles as possible.

 Using a pastry roller, cut into squares, and trim uneven edges and excess. PLace on floured baking sheet, cover and repeat with next 3 chunks. Either cook immediately, or cover and freeze.