Ravioli
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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
Instructions
1. Combine all the dough ingredients [A] and knead until smooth and uniform.
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2. Lightly flour the dough sheeter and the dough. Adjust the sheeter settings to match the dough thickness for lamination.
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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.
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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.
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6. Bring a pot of salted water to a boil. Cook the ravioli for 5–8 minutes or longer, depending on their thickness..
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7. Add additional garnishes or sauces if desired.
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8. Serve and enjoy!