Ravioli

Ingredients 

[A]

• Strong flour: 100 g
• Durum semolina flour: 100 g
• 2 eggs
• 1 teaspoon olive oil
• 1/3 teaspoon salt

Dough weight: 340 g

[B]

• Fillings of your choice

Products:
RS101/SB-03

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Instructions 

1. Combine all the dough ingredients [A] and knead until smooth and uniform.

2. Lightly flour the dough sheeter and the dough. Adjust the sheeter settings to match the dough thickness for lamination.

3. Gradually roll the dough, adjusting the thickness to 1.0 mm. Flip the dough occasionally to prevent sticking. Dust with flour as needed.

4. Spread the fillings [B] evenly across one sheet of dough.

5. Place a second sheet of dough over the filling. Cut the ravioli into 5–7 cm squares and press the edges with a fork to seal.

6. Bring a pot of salted water to a boil. Cook the ravioli for 5–8 minutes or longer, depending on their thickness..

7. Add additional garnishes or sauces if desired.