1. Pour flour into pile on counter—like a mountain. Next, make a hole in the middle—like a volcano.
2. Crack the eggs, add the oil, S and P into the hole—like lava. Use your finger or a fork to mix up eggs really well. Slowly incorporate flour until a dough forms. When you have a glob of sticky dough, dust it in flour and knead it for a few minutes. If it is still a bit sticky, add a bit more flour.
3. Put on counter under bowl, so you cover the dough, to let it rest 10 min.
4. Put flour on board and roll your dough OR roll it using a pasta maker. Ravioli should be rolled to a #5 setting on your pasta maker. Nice and thin, but still enough thickness to wrap around a filling (and not fall apart in boiling water).
1. In a bowl, combine everything. Blend. Roll out dough, place rounded tsp 2 inches apart on long piece of rolled out dough.
2. Wet edges—in between filling as well as along the long edges. Place second long piece of dough on top, pressing near filling so you don’t have air pockets.
3. Trim into ravioli squares, using either a knife or pasta roller.
4. Cook in just-boiling salted water for a few minutes, then remove with a slotted spoon.
5. Add to cream sauce (recipe follows), toss, plate, sprinkle with additional parsley and/or chives and serve.
Cream Sauce Directions:
1. Saute cloves and shallot in olive oil over [just below] medium heat five-seven minutes, until they start to caramelize.
2. Add salt, pepper, lemon zest and stir to blend. Add stock and let simmer 1 or so minutes, until it reduces by half.
3. Add cream and let simmer for 15-20 minutes, until it begins to thicken.
4. Squeeze in juice from half a lemon and stir to blend. Add hot ravioli to mixture and toss to coat. Plate and serve.