Rauioles - Cheese Ravioli’s 14th Century style

Pasta Dough

1. Make Pasta dough in a mixer with a dough blade, combine the flour, salt and slowly add to the beaten egg mixture till a ball is formed and the dough leaves the side of the mixing bowl clean
2. If dough is too sticky, add more flour. If it is too thick or dry add small amounts of water and continue to knead
3. Wrap the dough in cling wrap and place in the fridge for at least 20 minutes
4. Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle
5. Mark gently with a kitchen knife 6 rows of five 2 inch squares

Filling

1. Combine all ingredients in a bowl and mix well
2. In the centre of each square place a small amount of your Ravioli filling
3. Brush the edge of each circle of filing with the egg white and gently cover with a second sheet of pasta dough using the same rolling method as before
4. Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each Ravioli
5. You now have 24 Ravioli ready to cook
6. Bring the stock to the boil and gently place the Ravioli in the pot, when cooked Al Dente, plate with a little of the broth, shredded cheese and butter