You can roll out the pasta by hand, however for the really thin pasta you will need for the ravioli it is easier to use a pasta machine.
Divide your dough in half (this makes it easier to manage once the pasta is rolled out to a long thin sheet).
Flatten the dough so it will fit through the rollers. Starting with the largest setting on the machine begin to feed it through with one hand while turning the handle with the other.
Fold the dough in half on itself and feed it through again a few times.
Now change the setting one notch smaller and repeat until you have worked your way down to the second or last setting, depending on how thick you want your pasta.
Combine the cheeses in a small bowl.
Cut the pasta into two strips.
Place a teaspoon of the cheese mixture onto one strip of the pasta leaving a gap between each mound.
Paint around the edges of the cheese mixture with egg mixture and place the second strip of pasta on top.
Making sure there is no air in between the pasta, push down on the the ravioli joing them together.
Crimp the edges with the back of your fork.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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