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
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.
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.