• You can mix everything together in a bowl by hand and knead into a dough or you can use a kitchen aid mixer and let the dough hook do the kneading.
• Once your dough is made and not too sticky (add flour a drop at a time if needed on your work surface) let it rest covered in a disk shape for 20 mins.
• Cut the dough into smaller pieces and run through your pasta roller. I like to use the Kitchen aid roller starting at 1 and rolling until about a 5.
• Lay sheets out and keep covered so they don't dry out.

Filling

• Mix all to combine.

Assembly

• Lay out one sheet and dollop your filling across leaving space between. If wide enough, you can make two rows of filling dollops.
• Lightly dab water around each circle of filling and lay a second sheet on top of filling, pressing out air bubbles as you push around each dollop.
• Use a cookie cutter to cut your ravioli out.
• Lay on a sheet pan with semolina on the bottom of the pan to prevent sticking.
• To cook, bring water to a boil. Lower to a simmer and gently cook ravioli until they rise to the top.