Make Pasta

1. Combine the flour and salt and place in a mound on a work surface.  Make a well in the center and add the eggs
2. Beat the eggs with a fork until well mixed.  Gradually begin incorporating the flour into the egg mixture with the fork.  When enough of the flour has been incorporated so that the dough can be worked by hand, begin kneading the dough, adding more flour to prevent the dough from becoming too sticky
3. Knead vigorously about 10 minutes until dough is smooth and satiny to the touch, and when cut in half is completely smooth, with no air holes or gluten strands visible
4. Wrap the dough in plastic and allow to rest 30 minutes in order to relax the gluten

Watch Spinach Pasta Dough, Squid Ink Pasta Dough and Roasted Red Pepper Pasta Dough for colorful pastas!

Fill & Cook Ravioli

1. Cut pasta dough into desired shapes, cutting one bottom and one matching top per ravioli. Decorate tops with different colored doughs, and garnishments
2. Brush ravioli bottoms with egg wash
3. Place 1-1½ tbsp filling of choice in center of each bottom, leaving room around the edges for sealing
4. Place top, and press to seal.  Place in freezer for 10-15 minutes before cooking. This will help bond the seal to assure the filling does not leak during cooking
5. Grease the bottom of a large, shallow, straight-edged pan. Heat a few inches of salted water, then reduce heat so that water is barely at a simmer
6. Add raviolis in batches so that the pan is not over-crowded and allow to simmer lightly 15-20 minutes, depending on side of raviolis, and amount of decorative layers