Yield: enough for 30+ medium raviolis
4 cups AP Flour
2 tsp salt
6 large eggs
2 TBL olive oil, plus more for coating dough ball
corn meal for storage/dusting
Pout flour and salt in mixer with j hook. Mix. Add 1 egg at a time until dough starts to lump up. Drizzle in olive oil until dough forms a ball. Take out and knead for 10 minutes. Coat ball of dough with olive oil and wrap in saran wrap. Let ball rest 30 minutes so gluten can relax. Using pasta roller roll out pasta to paper thin (you should be able to see your hand through it. Stuff with favorite stuffing using tablespoons and crimp edges. Coat finished raviolis with cornmeal to prevent sticking. Boil in salted water or stock. Raviolis are done when they float.