An experiment that went pretty well!

Homemade Ravioli

Ingredients:
Dough

• Egg roll wrappers (this is what we did and it was super easy, and it still tasted pretty delicious. But they do fall apart a little bit)

-OR-

• 2 cups all-purpose flour
• 1 pinch salt
• 1 teaspoon olive oil
• 2 eggs
• 1 1/2 tablespoons water

Filling

• 2 cups whole milk Ricotta cheese
• 1 heaping tbs chopped garlic
• 1 tsp parsley
• 1 tbs grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 3/4 cup shredded mozzarella cheese
• 1 egg

Directions:
Dough 

1. Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. 
2. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
3. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour. 
4. While the dough is resting, prepare the ravioli filling.

Filling

1. Put all ingredients in a small bowl except the egg and mix together.
2. Taste the ricotta mixture and adjust any of the ingredients to your taste. You might want to add more garlic or more parm or maybe even more salt and pepper.
3. Beat the egg in a small bowl and add it to the ricotta mixture and stir until completely incorporated.

Ravioli

1. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
2. Beat the egg with the tablespoon of water to make the egg wash.
3. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
4. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
5. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli.

We found the recipe for the filling here and the recipe for the dough here!