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Pasta Dough for Chicken-and-Prosciutto Ravioloni

Use this recipe when making our Chicken-and-Prosciutto Ravioloni.

  • Yield: Makes 12 ravioloni

Source: Martha Stewart Weddings, Summer/Fall 1998


  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 tablespoon olive oil


  1. In the bowl of a food processor, combine the flour and salt; pulse 10 seconds. Add the eggs and the olive oil; process until the dough begins to come together; the dough should not stick to your fingers when you pinch it.

  2. Transfer the dough to a clean work surface, and knead 4 or 5 turns into a ball. Cover the dough with plastic wrap, and let stand 30 minutes.

Cook's Notes

This recipe can be easily doubled or tripled if you have a food processor large enough.


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